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These delightful Chocolate Brownie Pine Cones will make your Christmas celebration even sweeter. Not only are they delicious, but they also add a touch of creativity to your holiday dessert table. Enjoy baking and sharing these festive treats!
Welcome to a magical holiday treat that will bring joy to your table – the Chocolate Pinecone Brownie recipe!
These delightful confections are a feast for the taste buds and a visual treat, resembling the iconic pine cones of the winter season.
Perfect for festive gatherings, served as a holiday dessert with other party foods, such as a Christmas Tree Appetizer, or as charming edible gifts, these cute pine cone-shaped brownies will surely be the talk of the holiday.
Table of Contents
Why You’ll Love This Recipe:
- Festive and Fun: The unique pine cone shape adds a whimsical charm to your holiday dessert spread.
- Rich Chocolate Experience: Combines the deep, rich flavors of chocolate in both the brownie and the spread.
- Impressive Presentation: Powdered sugar dusting gives them a snowy, festive look that’s Instagram-worthy.
- Versatile: You can use this brownie recipe, or my Best Brownies recipe, a boxed brownie mix, or make your own homemade brownies to make these pinecone brownies.
Why This Recipe Works:
- Moist Brownies: The method of whisking eggs and sugar until fluffy ensures a light yet moist texture.
- Flavorful Chocolate Spread: Provides an additional layer of chocolate that holds the pine cone shape together while adding flavor.
- Almond Accents: Sliced almonds mimic the scales of pine cones, offering both texture and visual appeal.
Key Ingredient Notes:
Refer to the printable recipe card at the end of the post for a full list of detailed ingredients and measurements.
- Dark Cacao Powder: Enhances the chocolate intensity without added sweetness.
- Heavy Cream: Gives a luxurious mouthfeel to the chocolate spread.
- Coconut Oil: Assists in achieving the right consistency for coating the pine cones.
How To Make Chocolate Brownie Almond Pine Cones
Brownies:
Melt chocolate and butter together; cool slightly.
Beat eggs and sugar until fluffy, then fold in the chocolate-butter mixture.
Sift and fold in flour, cocoa, and salt.
Use an ice cream scoop to scoop the brownie batter into the cupcake tin.
Bake in cupcake molds at 350°F for 12-15 minutes. Let cool for 10 minutes.
Chocolate Spread:
Warm cream, then incorporate butter, then whisk in cocoa and sugar.
Add vanilla and salt off the heat for flavor balance.
Pine Cones:
Crumble brownies using a hand mixer.
Mix with chocolate spread to form a dough.
Using an ice cream scooper. Scoop balls of brownie dough onto a parchment covered sheet pan. Using your hands, shape the balls of dough into pine cones, and insert almond slices for scales.
Freeze, then coat with melted chocolate chips and coconut oil mix.
Dust with powdered sugar for a snowy finish.
Recipe Tips:
- Temperature Control: Ensure chocolate doesn’t burn; it should be melted gently.
- Shaping: Work quickly when shaping the pine cones as the mixture can become too soft to handle.
- Freezing: This step helps in setting the shape before coating.
Variations:
- Nut-Free: Use chocolate sprinkles or pieces instead of almonds.
- Flavor Boost: Incorporate a bit of espresso powder into the brownie batter for a mocha twist.
Frequently Asked Questions (FAQs)
Yes, you can assemble these a day ahead and keep them refrigerated until ready to serve.
Store in an airtight container in the fridge. Let them come to room temperature before serving.
More Chocolate Christmas Dessert Recipes:
- Christmas Tree Brownies
- Chocolate Cherry Brownies
- Chocolate Meringue Pie
- Chocolate Crinkle Cookies
- Shortbread Chocolate Filled Christmas Cookies
- Peppermint Kiss Chocolate Crinkle Cookies
Making these Brownie Pine Cones is more than a dessert. It’s a Christmas family experience. Maybe it will become your family’s new Christmas tradition.
Recipe
Ingredients
Brownies
- ½ cup semi sweet chocolate chips
- 6 Tbsp unsalted butter
- 3 large eggs
- ½ cup granulated sugar
- 1 cup plain flour
- ⅔ Tbsp unsweetened cocoa powder
- pinch salt
Chocolate SPREAD
- 1/2 cup heavy cream
- 2 Tablespoons unsweetened cocoa powder
- 1/4 cup powdered sugar
- 2 tablespoons butter (softened)
Pine cones
- 1/2 cup sliced almonds
- 9 oz chocolate chips
- 2 ½ tsp coconut oil (Add more if you need it thinner)
- Powdered Sugar
Instructions
Brownie:
- Melt the chocolate chips with butter, either in a microwave-safe bowl and microwave for 15 second intervals to melt, or in a small saucepan on the stove top. Watch it to ensure it doesn't boil or burn. Let it cool slightly.
- Beat the eggs and sugar together until light and fluffy. This helps create a moist, airy texture.
- Gently fold in the chocolate mixture and vanilla.
- Sift together the flour, cocoa powder, and salt. Gently fold it into the butter-chocolate batter just until combined. Be careful not to overmix, as it can make the brownies dense.
- Pour the brownie batter into prepared cupcake tins about two thirds full and bake at 350°F (175°C) for 12 – 15 minutes, using a toothpick to check to see if they are done.
Chocolate Spread:
- Warm the Heavy Cream: In a small saucepan, gently heat the heavy cream over low heat until it is warm but not boiling.
- Add Cocoa and Sugar: Whisk in the cocoa powder and powdered sugar until fully dissolved and smooth.
- Add Butter: Stir in the softened butter until it's fully incorporated, creating a silky texture.
- Add Vanilla and Salt: Remove the pan from heat and stir in the vanilla extract and a pinch of salt. For an extra boost of chocolate flavor, you can also add melted dark chocolate at this stage.
Pine Cones
- In a bowl, use a hand mixer to crumble your brownies.
- Pour in the melted chocolate spread, and mix until you can form a solid mass. Form into pinecone shaped balls and set aside.
- Place the almond slices in and around the brownie cones (carefully because they are fragile), giving the brownies a pine cone look.
- Place the pine cone brownies on a parchment paper lined sheet pan, and stick them in the freezer for 30 minutes.
- Melt the chocolate chips with the coconut oil by heating them in a bowl in the microwave in 30-second increments. (Or use a double boiler on the stove).
- Take the pine cones out of the freezer and carefully coat each one with the melted chocolate. Place the pine cone brownies back on the parchment paper to set.
- Sprinkle some powdered sugar on top for a frosted look and enjoy!
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