Pinecone Brownie (Christmas Chocolate Brownie Pinecones)

This pinecone brownie recipe might be the festive recipe to end all festive recipes. Fudgy, gooey, and intensely chocolatey brownies are shaped into cones, covered in flaked almonds, dipped in dark chocolate, and then dusted with a magical sprinkling of icing powder (or “snow”!).

I love uniquely shaped festive desserts. From Nutella puff pastry Christmas trees, pavlova wreaths, cake pop baubles and Santa’s hat cheesecakes to these pinecone brownies, they bring so much fun and joy to the festive season.

Looking for a festive centrepiece? Few desserts are as visually impressive (Look at how cute they are!) — and that fudgy, chocolatey flavour isn’t anything to scoff at either.

Or maybe you need gift ideas for Christmas hampers? These pinecone brownies are your ticket to a chorus of “wow”s and can be made as last-minute gifts that feel oh-so-special.

Moreover, even though these chocolate brownie pinecones may look intricate and tricky to make at home, it’s surprisingly easy. Get everyone in the Christmas spirit by inviting family to bake alongside you. There are plenty of ways little (or not so little) hands can help out!

Even if you don’t celebrate the festive season, it’s the ideal treat to herald in the cosy winter feeling. After all, who doesn’t like ultra-decadent chocolate brownies?

❓What are Pinecone Brownies?

Although pinecones are edible, no actual pinecones are involved in this recipe. Thank goodness!

In this case, pinecone only refers to the shape. Pinecones symbolise winter and are very Christmassy (after all, Christmas trees are pines!), so it’s the ideal choice for a festive bake.

The entire pinecone brownie recipe is made from my classic chocolate brownies prodded with flaked almonds and coated in rich, silky melted chocolate.

It’s simple, but the effect is incredible. You’d never guess that these bites were decadent chocolate brownies — my family all mistook them for real pinecones!

🍫 Pinecone Brownie Ingredient Notes

All the ingredients below are for making my easy, no-fail chocolate brownies. If you use store-bought brownies or a box mix, you can skip all these — but I highly suggest giving homemade brownies a try. They really elevate this festive dessert, and most of the ingredients are pantry staples you’lll already have at home.

• Dark chocolate is a muuuuust for chocolate brownies. It has all the rich depth, fruitness, sweetness, and cocoa flavour we want.
• Extra virgin olive oil (EVOO) is my go-to for fudgy brownies. It compliments the fruity, slightly bitter flavours and adds moistness (which means a gooey inside!).
• Eggs bring structure and richness to the bake.
• Vanilla extract is an extra flavour booster, adding a note of complexity.
• Granulated sugar balances out the inherent bitterness of chocolate with a luscious sweet hit.
• Plain flour (AP flour) gives body to the brownies. We don’t need to worry about the brownies rising, so plain flour is fine (as opposed to self-raising), and you don’t need any extra baking powder.
• Cocoa powder gives an extra boost of luxurious chocolatey goodness. Dutch-processed cocoa powder is best.
• Sea salt is a flavour enhancer. It may sound counter-intuitive, but salt aids in bringing out the sweetness of the chocolate. It’s my secret to the best brownies that keep you coming back for more.
• Cream cheese adds a pleasant tang and helps “bind” the brownie mixture to make the pinecone shape. This is only added after baking.

Now, you’ll need to transform the brownies into that unique pinecone shape. Surprisingly, you only need three ingredients:

• Flaked almonds pressed into the brownies complete the pinecone look to make “scales.”
• Dark chocolate adds a glossy, rich finish to the pinecones. You can use milk chocolate if you prefer.
• Icing sugar makes the brownie pinecones look like they’ve been dusted in snow. It’s magical!

A Note About the Almonds:

I highly recommend buying flaked almonds.

While you can cut your almond slivers — I did just that for these photos — it’s fiddly, time-consuming, and difficult to achieve thin, even slices. Plus, the sheer number of almonds that break is enough to drive anyone up the wall! It’s more trouble than it’s worth.

Buying the flaked almonds premade is a shortcut you won’t regret.

I also advise buying the highest-quality almonds you can. Almonds can be bitter, which, when combined with dark chocolate, can overpower. We want their nutty, sweet flavour to dominate.

🥜 Pinecone Brownie Variations and Customisations

These pinecone brownies are perfect as-is, but they are also totally customisable. Here are some fun ways to change up the status quo without affecting the recipe:

Infuse the brownie batter with extra festive flavours. Use peppermint extract or orange zest — both flavours that pair magnificently with chocolate!

Not a fan of too much sugar? Skip the icing (confectioner’s) sugar “snow” and replace it with a sprinkling of desiccated coconut. Mmhm — the nuttiness is particularly mouth-watering when matched with almonds.

Up the presentation with a touch of edible gold leaf or gold glitter. If anything says wow-factor for centrepieces or gifts, it’s this!

Allergy Information

My pinecone brownie recipe is inherently soy free. However, it’s also very adaptable to fit other dietary requirements:

To make this pinecone brownie recipe nut free, swap the flaked almonds with nut-free cereal to make the scales.

Either chocolate cornflakes (for the triple-chocolate flavour burst!) or plain cornflakes will be delicious.

You can also make the pinecone brownie recipe vegan using your favourite pre-bought vegan brownies or vegan recipe. If the brownies are moist enough, leave out the cream cheese while shaping — or replace it with an unflavoured dairy-free option like Violife. The topping is already 100% vegan, so no need to change anything there!

🧑‍🍳 Step-by-Step Instructions

First, you’ll need to make the brownies. You can skip this step if you choose to use premade brownies.

Typically, it’s much easier to shape brownies while hot, so if you use premade brownies, you may need to microwave them to heat before mixing them with cream cheese and shaping them into pinecones.

1. Preheat your oven to 180 C (350 F).
2. Boil water in a small pan. Sit another, larger pan, on top of the boiling water. Add your water and olive oil. Stir and cook until the chocolate has melted.
3. In the same bowl, beat in the eggs, then, once thick, add the vanilla extract and sugar. Whisk to combine.
4. Sift in the flour and cocoa powder. Fold into the batter until just combined.
5. Prepare your baking tin and pour in the brownie batter. Bake until set, but ensure the brownies are still gooey — 20 minutes.

Next comes the most vital part: transforming these brownies into an incredible pinecone shape!

1. While the brownies are still hot, crumble them into fine pieces. Place in a bowl and combine with cream cheese.
2. Separate the dough into 6-7 pieces (depending on if you want medium or large pinecone brownies) and shape it into a cone using your hands.
3. Arrange the almonds (or cereal) by pressing them into the cones, starting from the bottom.
4. Melt chocolate using the same method we used earlier. Drizzle over each brownie until coated. Use a small skewer to manipulate the chocolate over the almonds to coat.

🧑‍🏫 Expert Tips for Brownie Pinecones

Crucially, you must crumble and shape the brownie pinecones while still warm. If you buy ready-made brownies, you can heat them gently in the microwave before crumbling.

If you wait too long before shaping, the brownie batter can dry out and be harder to work with. That’s one of the reasons I’ve added cream cheese to my pinecone brownie recipe — it makes the whole thing fail-safe. Even if you overcook your brownies slightly, the cream cheese will add the extra moisture you need!

If you struggle with fine motor movements, you can use a stand mixer to break up the brownies rather than crumble them. It works excellently to mix in the cream cheese, too.

After shaping the pinecone brownies, chill them in the fridge for at least 15 minutes before pressing in the almonds. This helps to keep the shape firm, making it less likely that the almonds will ruin the structural integrity of the treat (I know this sounds complicated, but stay with me!).

📋 Frequently Asked Questions

🎁 Pinecone Brownie Serving Suggestions

This pinecone brownie recipe is just calling out to be served as a festive centrepiece. Dress your table to impress, then arrange the brownies on a platter with cranberries (or other fresh red berries) and sprigs of rosemary. You can’t get any more festive!

If you want to gift the brownie pinecones, use clear cellophane bags to individually wrap the treats, then tie off the top with a red ribbon and gift tag.

Alternatively, arrange the brownies in a quaint tin lined with festive parchment paper. This is a great way to gift a whole family, and you can decorate the tin how you like, to add an extra personalised touch.

Want to enjoy these pinecone brownies casually? Just pair it with a cosy hot chocolate or mulled wine, tuck yourself in with a blanket, and enjoy.

🎄Storage and Freezing

To store this pinecone brownie recipe, place the bakes in an airtight container and refrigerate for up to four days.

To freeze the pinecone brownies, arrange them carefully in an airtight container, before freezing for up to three months. Brownies generally freeze excellently, so don’t expect any loss of taste of texture. Simply thaw in the refrigerator overnight.