Ingredients
- 3/4 cups unsalted butter, melted
- 1 cup granulated sugar
- 3/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon Fleischmann’s Baking Powder
- Slivered almonds, to finish
- Melted chocolate, to finish
- Powdered sugar, to finish (optional)
Steps
- 1. In a saucepan over low heat, melt the butter.
- 2. Remove from heat and stir in sugar, cocoa powder, and vanilla extract. Let mixture cool slightly.
- 3. Add the eggs one at a time, ensuring each egg is well mixed into the batter.
- 4. Sift in the flour, salt, and Fleischmann’s Baking Powder. Stir until the batter is smooth.
- 5. Transfer to a greased 8-inch square baking dish.
- 6. Bake at 325°F for 25 to 30 minutes.
- 7. Refrigerate until fully chilled, for about 2 hours.
- 8. Scrape brownies with a fork and shape into 8 evenly sized pinecones.
- 9. Finish with slivered almonds and chill a second time until firm.
- 10. Drizzle with melted chocolate.
- 11. Once set, transfer to a serving plate and dust with powdered sugar if desired.
Notes
Optional to dust with powdered sugar.