Pinecone Brownie (Christmas Chocolate Brownie Pinecones)
Fun, festive, and fantastically delicious, this pinecone brownie recipe is the perfect Christmas centrepiece or edible gift.
Ingredients
For the Brownies*
- 100 g dark chocolate
- 50 ml extra virgin olive oil
- 2 eggs
- 2 teaspoons vanilla extract
- 50 g granulated sugar
- 35 g plain flour all-purpose flour in U.S.
- 2 teaspoons cocoa powder
- 1 pinch smoked sea salt
- 100 g cream cheese add after the brownies are cooked
For the Pinecone Decoration
- 100 g flaked almonds
- 100 g dark chocolate for coating
- icing sugar powdered sugar, to dust
Instructions
To Make the Brownies
- Preheat your oven to 180℃ (350℉).
- Line a classic brownie pan (roughly 7.5 x 12.5 inches) with baking/parchment paper.
- In a large heatproof bowl, add 100 g dark chocolate (chopped) and 50 ml extra virgin olive oil. Bring a small saucepan of water to a boil and place the chocolate bowl over the saucepan. Melt. You can also use a microwave, but this method is easier to control. In the same large bowl as the chocolate and olive oil, add 2 eggs. Beat or whisk into the batter. Once thick, add 2 teaspoons vanilla extract and 50 g granulated sugar, whisking once again to combine. Sift in 35 g plain flour, 2 teaspoons cocoa powder, and 1 pinch smoked sea salt. Fold into the batter until just mixed — don't overwork. Once the oven comes to temperature, pour the brownie batter into your baking tin.
- Bake on the middle shelf for around 20 minutes, or until just set.
Make the Brownies into Pinecones
- While the brownies are still warm, carefully break them into pieces.
- Add the crumbled brownies to a large mixing bowl along with 100 g cream cheese. Use a hand or stand mixer to mix until it forms a thick, mouldable texture.
- Using your hands, separate the mixture into 6 (for large pinecones) or 7 (for medium pinecones). Roll each piece into a ball, then shape them into cones
- Chill in the fridge for 10-15 minutes.
- Take one cone at a time, and working from the bottom, carefully insert a few of your 100 g flaked almonds to mimic the scales of a pinecone. Leave a small gap in-between each scale, and when working upwards, place the scales above the gap. This gives a natural effect! Repeat.
- Melt 100 g dark chocolate using the same technique we did used earlier.
- Carefully use a spoon to pour the melted chocolate over the pinecones. You can use a small skewer to help the chocolate reach all the gaps.
- Use a sift to carefully dust with icing sugar.
Notes
* You can also use packet mix brownies or store-bought brownies, but I highly recommend making homemade ones!
Nutrition
Serving: 1gCalories: 403kcalCarbohydrates: 47gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 11gCholesterol: 70mgSodium: 93mgFiber: 2gSugar: 38g
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