Description
These Viral Pine Cone Brownies are a fun and creative twist on classic brownies, shaped like pine cones with almond slices mimicking pine cone scales. Made with a gluten-free or grain-free boxed brownie mix, topped with melted chocolate and powdered sugar for a festive, frosted look. Perfect for holiday gatherings or as a unique dessert treat.
Ingredients
Scale
Brownie Base
- 1 box gluten-free/grain-free brownie mix (such as Simple Mills) and ingredients required by the mix
Toppings and Coating
- 1 cup sliced almonds (or cereal flakes as a substitute)
- 9 oz chocolate chips
- 1 tsp coconut oil
- Powdered sugar or powdered monk fruit for dusting
Instructions
- Prepare the Brownie Mix: Follow the instructions on your gluten-free or grain-free boxed brownie mix to make the batter. Be careful to not overbake the brownies; they should remain gooey in the center for easier shaping.
- Bake and Cool: Bake the brownies as directed, then let them cool for about 10 minutes. Do not allow them to cool completely or harden.
- Shape the Brownies: Using your hands, form the warm brownie mixture into about 12 cone shapes, similar to cake pops.
- Add the Pine Cone ‘Scales’: Gently press sliced almonds or cereal flakes into and around the brownie cones to resemble the scales of a pine cone. Handle carefully as the cones will be fragile.
- Chill the Pine Cones: Place the shaped pine cones on a parchment-lined sheet pan and freeze for 30 minutes to harden.
- Melt the Chocolate: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second increments, stirring in between, until smooth and melted. Alternatively, use a double boiler method.
- Coat the Pine Cones: Remove the pine cones from the freezer and carefully dip or drizzle them with the melted chocolate to coat fully. Return the coated pine cones to the parchment paper to set.
- Add the Frosted Finish: Sprinkle powdered sugar or powdered monk fruit on top to give a frosted, snowy appearance. Allow the chocolate to fully set before serving.
Notes
- Every brownie mix behaves differently; results may vary depending on the brand used.
- If the melted chocolate is too thick, add a little more coconut oil to thin it out for easier coating.
- Semi-sweet or dark chocolate chips work best for coating; milk chocolate may not set as well.
- If the brownie mixture is crumbly, try binding it with a small amount of chocolate or cream cheese frosting before shaping.
Nutrition
- Serving Size: 1 pine cone brownie (approx. 65g)
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
