Let's dive into the fun of making Pinecone Brownies for the holidays! Even though they look fancy, they're super easy to make, especially if you use a boxed brownie mix. The cool part? These brownies are gluten, egg, and refined sugar-free, so everyone can enjoy them.
Picture this: you bring these adorable treats to a holiday get-together or make them with your friends or kids—it's a blast either way! These Pinecone Brownies are a simple yet festive addition to your holiday plans. Get ready to enjoy some sweet moments and share the holiday happiness, one tasty bite at a time!
Ingredient list for making Pinecone Brownies
Happy Karma Almond Flour Brownie Mix – We have made this delicious brownie pinecone by using Happy Karma's Brownie mix which is very easy to use and that's not it. The best part is its gluten free, with zero preservatives and no added refined sugar. It has coconut sugar which makes it the perfect pick for this recipe.
Milk – To make this recipe you can use any milk and add it to the batter. If you want to make this vegan friendly you will need to use a vegan milk alternative.
Eggs - You can make it as per your taste. This recipe can be made eggless or with eggs. We haven't used any eggs here, so it is an eggless recipe. (You can use regular eggs as well if you prefer.)
Sliced Almonds – This is what we will use to make the “scales” of the pinecones. If you cannot eat almonds or just don’t like them, you can use some type of cereal flake as a substitute.
Chocolate Chips – We will melt the chocolate to coat the pinecone brownies. Any chocolate chips will work for this recipe though!
Oil – We will melt the chocolate chips with a little bit of oil (of your choice) to thin it out for coating the pinecones more easily.
Powdered Sugar or Sprinklers – To give the pinecone brownies a pretty frosted look, you can add a little powdered sugar on top.
How to make the pine cone brownies
First, make your brownie mix accordingly to the instructions (make sure to not over bake them so they will be somewhat gooey in the middle and easy to work with.) Bake your brownie mix and then let it cool down for around 10 minutes so they will still be a little warm and soft enough to mold.
Next, take the baked brownie mixture and remove any really crispy parts then form into about 12 cone shapes (Like you would make a cake pop!) Place them on a parchment paper lined sheet pan.
Then, place the almond slices in and around the brownie cones (carefully because they are fragile), making the pinecone look full of “scales.”
Once you have added all the sliced almonds or cereal flakes in the cones, place them in the freezer for 30 minutes.
Melt the chocolate chips in a bowl in the microwave in 30-second increments. Add oil and mix, this will give it a smooth texture and runny consistency (Or use a double boiler if you don’t want to use a microwave).
Take the pinecones out of the freezer and carefully coat each one with the melted chocolate by placing them on a large fork and then using a spoon to pour over the chocolate on top. Place the pinecone brownies back on the parchment paper to set.
Sprinkle some powdered sugar on top of the pinecone brownies for a frosted look and enjoy the delicious treat!
Frequently asked questions
Q: Why is it necessary to freeze the brownie cones before coating them with chocolate?
A: Freezing the brownie cones for 30 minutes helps them firm up, making it easier to coat them with melted chocolate. This step ensures that the chocolate adheres well to the cones and sets quickly for a smooth finish.
Q: How do I prevent the sliced almonds from breaking when inserting them into the brownie cones?
A: Handle the sliced almonds carefully as they can be fragile. It may help to gently press them into the brownie cones rather than pushing forcefully. You can also use cereal flakes, which are less delicate.
Q: Should I undercook my brownies to make them softer?
A: You can undercook the brownies a little as long as they are egg free! If you use eggs in this recipe, please don’t undercook your brownies for food safety. Try using an egg substitute if that is the case.
Q: How should I store the pinecone brownies?
A: Store the pinecone brownies in an airtight container at room temperature. If needed, you can refrigerate them, but bring them to room temperature before serving for the best texture.
Q: What if my brownies become too hard and wont form very well?
A: There can be differences between how brownie mixes bake. Some are gooier than others for sure. You can try using more butter in the brownie mix when baking them or you can crumble up your brownies and mix with some chocolate frosting.
Q: Is it okay to skip the powdered sugar on top for a frosted look?
A: Yes, you can skip the powdered sugar if you prefer. The powdered sugar is optional and is added for a frosted appearance. The pinecone brownies will still be delicious without it.
Q: What can I use to substitute the almonds with due to allergies or because I don’t like almonds?
A: Instead of using almonds you can use some type of cereal flake instead that will be firm enough.
Q: Can I use milk chocolate instead of dark chocolate for coating the pinecone brownies?
A: Yes, you can use milk chocolate if you prefer a sweeter flavor. Feel free to customize the chocolate coating based on your taste preferences.
Q: What if my chocolate is too thick and hardens too quickly?
A: If your chocolate is too thick for drizzling, you will need to add more coconut oil to thin it out. Start with 1 tbsp at a time until it reached the right consistency. I recommend using a dark or semi-sweet chocolate because milk chocolate is harder to work.
Q: Can I use a different nut or ingredient instead of almond slices for the pinecone scales?
A: Yes, you can experiment with different ingredients. Sliced almonds give a realistic pinecone appearance, but you can also try using cereal flakes, shredded coconut, or other nuts of your choice.
