Pinecone Brownies
Ingrédients
- 3/4 cups of unsalted butter, melted
- 1 tasse de sucre granulé
- 3/4 tasse de cacao en poudre
- 1 c. à thé d’extrait de vanille
- 2 gros œufs, à la température ambiante
- 2/3 cups of all-purpose flour
- 1/2 c. à thé de sel
- 1/2 cuillère à café de levure chimique Fleischmann's
- Slivered almonds, to finish
- Du chocolat fondu pour finir
- Powdered sugar, to finish (optional)
PRODUITS
Méthode
- In a saucepan over low heat melt the butter. Remove from heat & stir in sugar, cocoa powder & vanilla extract. Let mixture cool slightly.
- Add the eggs one at a time, ensuring each egg is well mixed into the batter.
- Sift in the flour, salt & Fleischmann’s Baking Powder. Stir until the batter is smooth.
- Transfer to a greased 8-inch square baking dish. Bake at 325(f) degrees for 25 to 30 minutes. Refrigerate until fully chilled, for about 2 hours.
- Scrape brownies with a fork & shape into 8 evenly sized pinecones.
- Finish with slivered almonds & chill a second time until firm.
- Drizzle with melted chocolate. Once set, transfer to a serving plate & dust with powdered sugar if desired.
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