The Ultimate Pinecone Brownie Wreath (Stunning Holiday Treat!)
Imagine setting down a holiday centerpiece so beautiful and whimsical, your guests can’t believe it’s completely edible. Picture a festive wreath, not of pine, but of rich, fudgy brownies, each one magically transformed into a realistic little pinecone with the cleverest of tricks. That, my friends, is the show-stopping, creative magic of this Pinecone Brownie…
Imagine setting down a holiday centerpiece so beautiful and whimsical, your guests can’t believe it’s completely edible. Picture a festive wreath, not of pine, but of rich, fudgy brownies, each one magically transformed into a realistic little pinecone with the cleverest of tricks. That, my friends, is the show-stopping, creative magic of this Pinecone Brownie Wreath. This is, without a doubt, the most artistic and talked-about dessert you will create this Christmas.
I promise you, there is no greater holiday baking triumph than arranging these little brownie pinecones into a beautiful wreath. The brownie base is perfectly rich and chocolatey, and the chewy Tootsie Roll “petals” add a fun, nostalgic flavor and texture. It’s a dessert that is as much a joy to create as it is to behold and devour.
Get ready to unleash your inner artist and create a stunning, delicious, and completely unforgettable centerpiece for your holiday table.
Why This Brownie Wreath is a Holiday Masterpiece
You are going to be so incredibly proud of this beautiful and delicious creation. It’s a true holiday show-stopper. Here’s why:
- A Stunning, Edible Centerpiece: This isn’t just a dessert; it’s a decoration! It’s a guaranteed way to bring a huge “wow” factor to your Christmas dessert table.
- A Clever and Creative Candy Hack: The use of snipped Tootsie Rolls to create realistic pinecone scales is a fun, genius trick that is so satisfying to do.
- Deliciously Rich and Fudgy: Underneath the fun design is a fantastic, homemade fudgy brownie recipe that is perfectly rich, moist, and chocolatey.
Recipe Snapshot
| Prep Time | 50 minutes |
| Cook Time | 32 minutes |
| Total Time | 2 hours (includes cooling) |
| Servings | 10 servings |
| Calories | 580 kcal per serving (estimated) |
| Course | Dessert |
| Cuisine | American |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for This Edible Artwork
This show-stopping dessert starts with a classic, from-scratch brownie base.
→ For the Fudgy Brownies
- 1 ¼ cups all-purpose flour → Spooned and leveled for accuracy.
- 1 tsp ground cinnamon → Adds a subtle, warm holiday spice to the brownies.
- 1 cup (2 sticks) unsalted butter → The key to a rich, fudgy brownie.
- 8 oz bittersweet chocolate chips → Using high-quality chocolate makes a huge difference in flavor.
- 4 large eggs → Must be at room temperature for the best batter texture.
- 1 ½ cups granulated sugar & ½ cup packed dark brown sugar → A mix for sweetness and moist, fudgy texture.
- 2 tsp pure vanilla extract & ½ tsp Kosher salt → Essential flavor enhancers.
- Cooking spray → For greasing the pan.
→ For the Pinecone Decoration
- Tootsie Rolls → The secret weapon! You’ll need a good handful from a standard candy bag to create all the “petals.”
Let’s Get Baking! Your Step-by-Step Guide
Ready to create the most impressive dessert of the season? Let’s break it down.
Part 1: The Perfect Fudgy Brownies
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan, line it with parchment paper, and leave a 2-inch overhang on the long sides to act as a “sling.” In a small bowl, whisk together the flour and cinnamon.
- Melt Chocolate and Butter: In a large, microwave-safe bowl, combine the butter and bittersweet chocolate chips. Microwave in 20-second intervals, stirring well after each, until the mixture is completely melted and smooth.
- Make the Batter: In a separate large bowl, whisk the room temperature eggs. Add the granulated sugar, brown sugar, vanilla, and salt, and whisk until well combined. Whisk in the melted chocolate mixture. Finally, fold in the flour mixture with a spatula until just combined. Do not overmix!
- Bake and Cool: Pour the batter into your prepared pan and spread it evenly. Bake for 30 to 32 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Let the brownies cool completely in the pan on a wire rack.
Part 2: Create the Pinecones and Wreath
- Cut the Brownie Circles: Once cooled, use the parchment paper sling to lift the entire slab of brownies out of the pan. Using various-sized round cookie cutters (e.g., 2.5″, 2″, and 1.5″), cut out as many brownie circles as you can.
- Prep the “Petals”: Using clean kitchen scissors, snip your Tootsie Rolls crosswise into thin, oval-shaped pieces, about 1/8 to 1/4-inch thick.
- Build the Pinecones: Take one of the brownie circles. Starting at the bottom (wider end), press the Tootsie Roll pieces into the brownie in an overlapping, upward-facing pattern, just like the scales on a pinecone. Continue layering the “petals” all the way up to the top. It’s like edible sculpture! Repeat this process on several of the brownie circles.
Part 3: Assemble Your Masterpiece
- Arrange the Wreath: On a large, round platter or cake stand, arrange your plain and pinecone-topped brownie circles in a large circle to form a wreath.
- Create Dimension: Stack a few of the smaller brownie circles on top of the larger ones to create height and a more natural, varied look.
- Decorate and Serve: If desired, tie a large, festive ribbon into a bow and place it at the base of the wreath. Your stunning, edible centerpiece is ready to be admired and then devoured!
Pinecone Brownie Wreath with Tootsie Roll Petals
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 9″-x-13″ baking pan and line with parchment paper, leaving a 2″ overhang. Whisk together flour and cinnamon in a bowl.
- Melt butter and chocolate together in a microwave in 20-second intervals until smooth.
- In a separate bowl, whisk eggs. Add sugars, vanilla, and salt and whisk until combined. Whisk in the chocolate mixture, then fold in the flour mixture until just combined. Pour into prepared pan.
- Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 32 minutes. Cool completely in the pan.
- Use the parchment to lift brownies from the pan. Use various-sized round cookie cutters to cut as many circles as possible.
- Use scissors to snip Tootsie Rolls crosswise into thin, oval pieces. Layer the pieces onto several of the brownie circles, starting from the bottom and working up, to create an overlapping pinecone petal effect.
- On a large platter, arrange the plain and pinecone-topped brownies in a circle to form a wreath. Stack some of the smaller circles to create height and dimension. Decorate with a ribbon bow, if desired.
Notes
WiseRecipes’ Top Tips for a Perfect Pinecone Wreath
These simple secrets will help you craft your edible masterpiece with ease.
- Don’t Overbake the Brownies. The key to a fudgy brownie is to slightly underbake it. Pull it from the oven when a toothpick still has moist crumbs attached. The residual heat will finish the cooking, leaving you with a perfectly dense and moist base.
- Use the Parchment Sling. The parchment paper overhang is a game-changer. It allows you to lift the entire, delicate brownie slab out of the pan in one piece, preventing any cracking or breaking before you cut your circles.
- Warm the Tootsie Rolls Slightly. If your Tootsie Rolls are a bit firm, just hold them in your warm hands for a minute before snipping. This will soften them just enough to make them easier to cut and press into the brownies.
- Vary Your Pinecones. You don’t need to cover every single brownie circle with Tootsie Roll petals. Leaving some plain creates a nice visual contrast and makes the decorated pinecones stand out even more.
- Plan Your Layout. Before you start building the pinecones, arrange your plain brownie circles on your final serving platter. This helps you visualize where you want the decorated pinecones to go for the most beautiful final arrangement.
Keep It Fresh! Storing Your Brownie Wreath
This impressive dessert can be made ahead to save you time on a busy holiday.
- Make-Ahead: You can bake and cool the brownies a day in advance. Store the uncut slab, well-wrapped, at room temperature. The pinecone assembly can also be done several hours before you plan to serve.
- Storage: Once assembled, the wreath can be loosely covered and stored at room temperature for up to 2 days. The brownies will stay moist and delicious.
FAQs: Your Pinecone Brownie Questions, Answered!
Do I have to use Tootsie Rolls?
Tootsie Rolls are perfect because of their color, shape, and malleability. However, you could get a similar look by using flattened chocolate caramels (like Sugar Babies) or even by carefully arranging chocolate-covered almonds or sliced almonds.
Can I use a brownie mix instead of making them from scratch?
Yes, in a pinch, a high-quality fudgy brownie mix will work. Just make sure it’s a mix for a 9×13-inch pan and be careful not to overbake it.
My Tootsie Rolls are too hard to snip with scissors. What should I do?
Don’t try to microwave them, as they will melt into a mess. The best trick is to place them in a sealed bag and let them sit in a bowl of warm (not hot) water for a few minutes to soften them up just enough to be workable.
What do I do with the leftover brownie scraps after cutting the circles?
The scraps are the baker’s treat! They are also perfect for using in a trifle, crumbling over ice cream, or for making the Brownie Cheesecake Balls recipe on this site!
Final Thoughts: Your Most Artistic Holiday Bake
There is nothing more rewarding than creating a dessert that is a true work of art. This Pinecone Brownie Wreath is a perfect example of how a little bit of creativity can transform a simple treat into an unforgettable centerpiece. It’s a project that celebrates the fun and magic of the holiday season. I hope it brings a sense of wonder and deliciousness to your Christmas celebration. Happy Baking!
