Christmas pineapples made of chocolate brownie: the easy and original dessert that wins over Christmas
Materials
- 2 eggs
- 80g of sugar
- 90g of flour
- 150g of chocolate
- 80g of butter
- 1 tablespoon of chocolate spread (Nutella, Nocilla...)
- Chocapic-type cereals
- Icing sugar
- Prepare the brownie batter: Beat the eggs with the sugar until you get a light and frothy mixture.
- Add the flour and mix well until fully incorporated. Then add the melted butter and melted chocolate, and stir until you have a smooth, homogeneous, and shiny dough.
- Pour the batter into a lightly greased mold and bake in a preheated oven at 180°C for about 10 minutes.
- Let it cool, unmold it, and crumble the brownie with your hands. Add the chocolate spread and mix until you have a moldable dough.
- Shape the pineapple into a cone with your hands. If you prefer, you can wear gloves to make shaping easier.
- Arrange the cereal pieces one by one around the brownie cone, pointed end up. Start at the base and work your way up in a circular motion, slightly overlapping the pieces until the entire surface is covered. Adjust the spacing according to your desired effect: closer together for a more compact pineapple or further apart for a more natural look.
- Place the chocolate pineapples on a platter and sprinkle with powdered sugar to give them a snowy effect. Serve and enjoy.
20cm square mold
Beat the eggs with the sugar until you get a light and frothy mixture.
Can chocolate pineapples be prepared in advance?
Yes. They can be made a day or two in advance, as long as they're stored in an airtight container in the refrigerator. The key is to maintain a stable temperature and avoid humidity so the cereal doesn't lose its texture. Before serving, it's best to let them sit at room temperature for a few minutes to restore the brownie's perfect softness.
Can you freeze Christmas brownie pineapples?
Yes, they can be frozen without any problem for up to a month. Ideally, place them first on a baking sheet lined with parchment paper, freeze them completely, and then store them in tightly sealed freezer bags. To enjoy them, simply transfer them to the refrigerator about four hours before serving and dust them with powdered sugar right after to restore their freshly baked appearance.
How long do brownie pineapples last in the fridge?
They can be stored in the refrigerator for three to four days in an airtight container, preferably glass or food-grade plastic. Over time, the brownies tend to harden slightly, so it's best to take them out 15 or 20 minutes before serving. This allows them to regain their natural moisture and the aroma of the chocolate.
What cereals are used to make Christmas brownie pineapples?
The best options are cereals like Chocapic or any variety of chocolate petals. Their curved shape mimics the scales of a pineapple, and at the same time, they maintain their firm texture even when in contact with the brownie batter. Other cereals tend to soften or lose definition, so they don't offer the same visual effect or consistency.
Why do you have to let the brownie cool down before using it?
Cooling allows the brownie to settle and reach the perfect crumbly texture without breaking down too much. If handled while hot, the fat and steam alter the chocolate's structure, causing the batter to lose cohesion. Once cooled, it's much easier to shape and maintain its moistness in the pineapples.
Can I use sponge cake instead of brownie for this recipe?
It's possible, but the result will be slightly different. A brownie has a moist, dense crumb that holds together well when mixed with the chocolate spread, while a sponge cake is airier and can crumble. If you use a sponge cake (you can even use a store-bought one), add a little more chocolate spread to achieve a moldable texture and be careful not to overhandle it to avoid breaking it.
Can I substitute the brownie with another mixture to make the chocolate Christmas pinecones?
Yes. There are several equally delicious and moldable alternatives to brownies. The important thing is that the mixture has a dense and slightly moist texture so that it compacts well when forming the cone. These three options work wonderfully:
Crushed Oreo cookies with cream cheese
Coconut flour with hazelnut and chocolate spread, milk, cocoa powder, and sugar
Crushed Maria cookies with butter and combined with chocolate spread.
- Crushed Oreo cookies with cream cheese
- Coconut flour with cocoa and hazelnut cream, milk, cocoa powder and sugar
- Crushed Maria cookies mixed with butter and cocoa cream.
Carbohydrates: 52.5g
Total fat: 25.6g
Saturated fat: 15.4g
Protein: 6.2g
Fiber: 3.8g
Sugar: 33.5g
ProPoints: 13
SmartPoints: 22
Nutritional information for 1 serving (107g)
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