Pinecone Brownies
Homemade pinecone brownies made from rich chocolate brownies, sweetened condensed milk, and curved chocolate cereal. Each brownie is shaped by hand, covered with cereal to resemble a real pinecone, and dusted with powdered sugar for a snowy Christmas finish.
Servings: 12 pinecones
Calories: 345kcal
Equipment
- parchment or wax paper
Ingredients
- 7 ounces semi-sweet chocolate chunks
- 2/3 cup butter
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened baking cocoa
- 1/4 cup sweetened condensed milk
- 1 box Chocapic chocolate breakfast cereal 375 grams - or another curved chocolate cereal that can be pressed into the brownie like pinecone scales
- Powdered sugar for dusting
- Fresh rosemary optional for garnish
Instructions
- Preheat oven to 350°F and grease a 9 x 9-inch baking pan with nonstick cooking spray. If using a dark baking pan, reduce the oven temperature to 325°F. Add chocolate chunks and butter to a microwave-safe bowl and microwave for 1 minute 30 seconds. Stir until smooth. Mix in sugar, followed by eggs and vanilla.
- Stir flour and cocoa powder together in a separate bowl. Add to the chocolate mixture and mix just until combined. Spread batter evenly into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool for about 45 minutes, or until cool enough to handle.
- Break the brownies into a large bowl. If the edges are especially hard, break them into very small pieces or discard those portions. Add 1/4 cup sweetened condensed milk and mix well with clean hands until the brownie mixture holds together when pressed. It should be firm enough to shape and not overly wet.
- Line a baking sheet or cutting board with wax paper or parchment paper. Divide the brownie mixture into 12 portions. For pinecones similar in size, weigh each portion to about 2 3/8 to 2 1/2 ounces. Shape each portion into an egg shape and gently flatten the bottom so it can stand upright.
- Starting at the top, gently press curved chocolate cereal pieces into the brownie. Continue working around the pinecone and downward, slightly overlapping and staggering the cereal pieces as you go. Repeat until the entire brownie is covered.
- Repeat with the remaining brownies. Lightly dust the finished pinecone brownies with powdered sugar just before serving.
- Arrange on a serving platter with fresh rosemary, if desired, for a Christmas presentation.
Notes
Store pinecone brownies in an airtight container at room temperature. For the best cereal texture, serve within 1-2 days. If making them ahead, wait to add the powdered sugar until shortly before serving.
Nutrition
Serving: 1pinecone | Calories: 345kcal