Chocolate Brownie Pinecones

Method

1. 1 Add all ingredients except the chocolate chips, the cornflakes and the icing sugar to a blender or food processor and blend until completely smooth.
2. 2 Pour the batter into a small lined baking tray, and fold in the chocolate chips.
3. 3 Bake at 190°C (fan) / 375°F for 20 minutes. Let cool completely — the brownies will firm up as they cool.
4. 4 Once fully cooled, crumble the brownies into a bowl. The texture should be soft and mouldable.
5. 5 Optional: Add 1 tablespoon of runny nut butter if you want a slightly stickier mixture (optional).
6. 6 With slightly damp hands, shape small handfuls of the mixture into teardrop-shaped “pinecone” bases (makes 4–6).
7. 7 Press chocolate-coated cornflakes (or almond slices) into the surface, starting from the bottom and overlapping upwards to mimic pinecone scales.
8. 8 Chill the pinecones in the fridge for 10 minutes to firm up.
9. 9 Just before serving, sprinkle lightly with icing sugar for a snowy effect.