Pinecone Chocolate Brownies
Pinecone Chocolate Brownies
Ingredients
For the Brownie Batter
- 1 cup dark chocolate, melted
- 1/2 cup plain Greek yogurt
- 1/2 cup light brown sugar, packed
- 1/4 cup milk
- 1 large egg
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For Assembling the Pinecones
- 1 1/2 cups blanched sliced almonds
- 1 cup dark chocolate, for melting
- 1/4 cup powdered sugar, for dusting
Optional Garnish
- 4 fresh raspberries
- 4 fresh rosemary sprigs
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the 1 cup of melted dark chocolate and Greek yogurt. Stir until well combined.
⏱️ 3 min
- 3
Add the light brown sugar, milk, and large egg to the chocolate mixture. Stir until smooth.
⏱️ 2 min
- 4
Gradually add the all-purpose flour, unsweetened cocoa powder, and vanilla extract to the wet ingredients. Using an electric mixer, beat on medium speed until the batter is smooth and all ingredients are thoroughly combined. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 5
Pour the brownie batter into the prepared baking pan and spread evenly.
⏱️ 1 min
- 6
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 30 min•🌡️ 350
- 7
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is crucial for easy handling.
⏱️ 60 min
- 8
Once the brownies are completely cool, scoop out portions of the brownie using a spoon. Using your hands, roll and press each portion into an oval or conical shape, about 2-3 inches long, resembling the base of a pinecone.
⏱️ 15 min
- 9
Starting from the wider bottom end of each brownie shape, carefully press blanched sliced almonds into the brownie, overlapping them in rows to mimic the scales of a pinecone. Continue until the entire surface is covered with almonds.
⏱️ 15 min
- 10
Melt the additional 1 cup of dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring until smooth.
⏱️ 5 min
- 11
Carefully dip each almond-covered brownie pinecone into the melted chocolate, ensuring it's fully coated. Use two spoons or forks to gently turn and lift the pinecone, allowing excess chocolate to drip off.
⏱️ 10 min
- 12
Place the chocolate-coated pinecones on a wire cooling rack set over a baking sheet (to catch drips) to allow the chocolate to set. You can place them in the refrigerator for 15-20 minutes to speed up setting.
⏱️ 15 min
- 13
Once the chocolate has set, dust the pinecones generously with powdered sugar to give them a 'snow-dusted' appearance.
⏱️ 2 min
- 14
Serve the Pinecone Chocolate Brownies on a platter, optionally garnished with a fresh raspberry and a sprig of rosemary for a festive touch.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pinecone Chocolate Brownies
Ingredients
For the Brownie Batter
- 1 cup dark chocolate, melted
- 1/2 cup plain Greek yogurt
- 1/2 cup light brown sugar, packed
- 1/4 cup milk
- 1 large egg
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For Assembling the Pinecones
- 1 1/2 cups blanched sliced almonds
- 1 cup dark chocolate, for melting
- 1/4 cup powdered sugar, for dusting
Optional Garnish
- 4 fresh raspberries
- 4 fresh rosemary sprigs
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the 1 cup of melted dark chocolate and Greek yogurt. Stir until well combined.
⏱️ 3 min - 3
Add the light brown sugar, milk, and large egg to the chocolate mixture. Stir until smooth.
⏱️ 2 min - 4
Gradually add the all-purpose flour, unsweetened cocoa powder, and vanilla extract to the wet ingredients. Using an electric mixer, beat on medium speed until the batter is smooth and all ingredients are thoroughly combined. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 5
Pour the brownie batter into the prepared baking pan and spread evenly.
⏱️ 1 min - 6
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 30 min•🌡️ 350 - 7
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is crucial for easy handling.
⏱️ 60 min - 8
Once the brownies are completely cool, scoop out portions of the brownie using a spoon. Using your hands, roll and press each portion into an oval or conical shape, about 2-3 inches long, resembling the base of a pinecone.
⏱️ 15 min - 9
Starting from the wider bottom end of each brownie shape, carefully press blanched sliced almonds into the brownie, overlapping them in rows to mimic the scales of a pinecone. Continue until the entire surface is covered with almonds.
⏱️ 15 min - 10
Melt the additional 1 cup of dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring until smooth.
⏱️ 5 min - 11
Carefully dip each almond-covered brownie pinecone into the melted chocolate, ensuring it's fully coated. Use two spoons or forks to gently turn and lift the pinecone, allowing excess chocolate to drip off.
⏱️ 10 min - 12
Place the chocolate-coated pinecones on a wire cooling rack set over a baking sheet (to catch drips) to allow the chocolate to set. You can place them in the refrigerator for 15-20 minutes to speed up setting.
⏱️ 15 min - 13
Once the chocolate has set, dust the pinecones generously with powdered sugar to give them a 'snow-dusted' appearance.
⏱️ 2 min - 14
Serve the Pinecone Chocolate Brownies on a platter, optionally garnished with a fresh raspberry and a sprig of rosemary for a festive touch.
⏱️ 2 min