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