If you have a Christmas party coming up or want to do some holiday baking, these Chocolate Brownie Almond Pinecones are fun to make and even better to eat. They’re perfect for a snow day with the family, a festive treat for guests, or anytime you want something chocolaty and seasonal. Let’s get baking!
Make or buy the brownie—you decide
This recipe is a great way to upgrade store-bought chocolate cake or brownies. The idea is simple: crumble a chocolate cake or brownie and mix it with Nutella to form a rich, moist base for the pinecones.
It’s also an excellent way to use leftover cake trimmings from holiday baking—waste not, want not. If you prefer to bake your own base, use your favorite chocolate cake or brownie recipe.
Consistency is key
Each pinecone is roughly 1/2 cup of cake or brownie once formed. Roll the mixture into balls, then gently press the tops to create the pinecone shape.
Be mindful of the Nutella amount: the more you add, the softer the mixture becomes. Test shaping one ball before adding extra Nutella so the texture stays firm enough to hold the almond “scales.”
Working with melted chocolate can get messy, so a wire rack over a sheet tray is a helpful setup for catching drips and making the process easier.
Toasting your nuts
Toasting the almond slivers deepens their flavor and adds a pleasant crunch. Place the slivers in a dry frying pan over medium heat and gently toast until they turn golden. Keep them moving so they toast evenly and don’t burn.
Once they reach the desired color, remove the almonds from the hot pan immediately—the residual heat can keep cooking them if they stay in the skillet.
Other recipes to check out
If you enjoy these Chocolate Brownie Almond Pinecones, you might like these other dessert ideas that pair well with holiday baking and gifting:
White Chocolate Mango Coconut Bars
Mom’s Ginger Poke and Pour Cake
Sticky Toffee Pudding
Recipe
Chocolate Brownie Almond Pinecones
Ingredients:
- 1 Store-bought or homemade chocolate cake or brownie
- 1/2 cup Nutella
- 1 cup Almond slivers
- 8 oz Semi-sweet chocolate
- 1 tbsp Coconut oil
- 1/4 cup Powdered sugar
Instructions:
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Crumble your cake or brownies into bite-sized pieces in a bowl.
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Add 1/2 cup Nutella and mix until the crumbs are fully coated and form a cohesive mass. Shape the mixture into pinecone-shaped balls and set aside.
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Melt 8 oz of semi-sweet chocolate in a double boiler and stir in 1 tablespoon of melted coconut oil to thin the chocolate slightly.
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Toast 1 cup of almond slivers in a frying pan over medium heat until golden, stirring constantly. Press the toasted slivers into the surface of each cake ball so they resemble pinecone scales.
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Place the pinecones on a wire rack set over a sheet tray. Pour or drizzle the melted chocolate over each pinecone, making sure the chocolate covers all the nooks and crannies.
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Chill the pinecones in the refrigerator or freezer for about 30 minutes, or until the chocolate has hardened.
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Before serving, dust generously with powdered sugar for a snowy, festive finish.