Chocolate Brownie Almond Pinecones
If you have a Christmas party coming up, or want to do some holiday baking, these Chocolate Brownie Almond Pinecones are so unbelievably fun and tasty! Perfect for a snow day with the family or for anyone with a sweet tooth! Let’s get baking!
Make or buy the brownie, you decide!
This is a great way to upgrade store-bought chocolate cake or brownies. The goal is to find something sweet and chocolaty that we can mix with Nutella to create a delicious base for our Pinecones!
This is also a great way to use up any leftover or trim from your holiday baking. Waste not, want not!
If you are looking to use your own chocolate cake, here’s my recipe for The Best Chocolate Cake.
Consistency is key!
Each pinecone is roughly a 1/2 of a cup of cake or brownie. Ball them up in your hands and gently press the tops to achieve that holiday pinecone shape!
The more Nutella you add, the softer the mixture will be, so make sure to text a shape before you add more!
This recipe can be a messy process, so a proper wire rack and sheet tray are a life saver!
Toasting your nuts.
Toasting your almonds is a great way to add more depth of flavour. A richer, nuttier taste that works so well!
Add your almonds into a pan, heat it over medium and gently toast until all your slivers are golden brown! Make sure to keep them moving, or they might toast unevenly or burn.
An extra little tip is to remove them from the pan the second they’re toasted. Turning off the heat isnt enough to cool them if the pan is still ripping hot!
Other recipes to check out!
If you liked the sounds of these Chocolate Brownie Almond Pinecones, here area few other recipes to check out!
White Chocolate Mango Coconut Bars
Mom’s Ginger Poke and Pour Cake
Ingredients:
- 1 Store bought or homemade chocolate cake or brownie
- 1/2 cup Nutella
- 1 cup Almond Slivers
- 8 oz Semi Sweet Chocolate
- 1 tbs Coconut Oil
- 1/4 cup Powdered Sugar
Instructions:
- In a bowl crumble your cake or brownie into bite sized chunks.
- Add in 1/2 cup of Nutella and mix. You want the Nutella to fully coat the cake or brownies making it into a solid mass. Form into pinecone shaped balls and set aside.
- In a double boiler, melt 8oz of semi sweet chocolate and add in 1 tbs of melted coconut oil.
- Place a frying pan over medium heat and gently toast 1 cup of shaved almonds until golden brown. Place the almonds into the chocolate balls until they resemble pinecones.
- Place the pinecones onto a wire rack with a sheet tray underneath. Drizzle the chocolate on each pinecone until completely covered. Make sure to get the melted chocolate into all the nooks and crannies.
- Place the pinecones into the freezer or fridge for 30 min or until the chocolate hardens.
- To serve, dust with lots of powdered sugar.
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