Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup sliced almonds (for pinecone scales)
- Optional: 1/2 cup chopped walnuts or pecans (for extra crunch)
When I make these brownies with Ouma, we sometimes swap out the granulated sugar for coconut sugar for a deeper, caramel-like flavor, which Mama Lou would have loved. You can also use almond flour instead of all-purpose flour if you prefer a gluten-free option, just keep in mind the texture will be slightly different but still delicious. And if you’re not an almond fan, feel free to substitute with pumpkin seeds or sunflower seeds to craft your pinecone scales.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang to easily lift the brownies later.
- In a large bowl, whisk together the melted butter and sugar until smooth and glossy. This step reminds me of Mama Lou’s patience, stirring with care so the sugar dissolved perfectly.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The batter should look shiny and thick, just like when Ouma and I first tried this together and got a bit messy but laughed through it.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gently fold this dry mixture into the wet ingredients. Be careful not to overmix—just combine until no streaks remain.
- Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Now for the fun part—creating the pinecone tops. Starting at one corner, press the sliced almonds into the batter in overlapping rows, slightly angled to mimic pinecone scales. This part always brings back memories of Ouma and me competing to make the “prettiest” pinecone, giggling as some almonds slipped away.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. The edges should be set and the top almonds toasted to a light golden brown.
- Remove from the oven and let cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out and cut into squares, each showcasing the pinecone design on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
