Tested till perfect Chocolate Brownie Croquembouche
Chocolate Brownie Croquembouche
Photography by Matthew Kimura

Chocolate Brownie Croquembouche

Moist, fudgy two-bite brownies in colourful muffin-cup liners become a delicious "tree" — a sweet centrepiece that guests of any age will love. Cover the cone with foil and decorate the brownies with your favourite Valentine's Day candies if you like. Or, instead of assembling the tree, you can arrange the brownies in a pyramid shape on a cake plate.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2003

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 48 brownies


  • 1/2 cup 1/2cupwhite chocolate chips, (approx)
  • 5 oz 5ozunsweetened chocolate, chopped
  • 2/3 cup 2/3cupbutter
  • 2 2eggeggs
  • 1 cup 1cupgranulated sugar
  • 1/2 tsp 1/2tspvanilla
  • 3/4 cup 3/4cupall-purpose flour
  • 1/2 tsp 1/2tspbaking powder

Chocolate Icing:

  • 1/2 cup 1/2cupbutter, softened
  • 1-1/2 cups 1-1/2cupsicing sugar
  • 3 oz 3ozbittersweet chocolate, melted


  • red candy sprinkles
  • Edible gold flakes
  • chocolate candy sprinkles
To change the number of servings, enter the number, then press "calculate". or reset


Line 1-3/4- x 3/4-inch (4.5 x 2 cm) mini-muffin cups with paper liners. Place 3 white chocolate chips in each cup; set aside.

In bowl over saucepan of hot (not boiling) water, melt unsweetened chocolate with butter; let cool for 10 minutes.

In separate bowl, beat eggs with granulated sugar until pale and thickened, about 5 minutes. Beat in vanilla and chocolate mixture. In small bowl, whisk flour with baking powder; stir into chocolate mixture. Spoon into cups, filling three-quarters full.

Bake in centre of 350°F (180°C) oven until just firm to the touch, 12 to 15 minutes. Let cool in pan on rack for 10 minutes; transfer to rack. Let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 1 month.)

Chocolate Icing: In bowl, beat butter with icing sugar until fluffy; beat in bittersweet chocolate until blended. Spread over brownies.

Garnish: Decorate with red and chocolates sprinkles as desired.

On 9-inch (23 cm) tall foam cone with 4-inch (10 cm) wide base and holding toothpick at sharp angle, press two-thirds of toothpick into cone near base. Press 1 side of brownie onto toothpick to secure. Repeat with remaining brownies to cover cone, leaving scant 1/2 inch (1 cm) between each row. (Make-ahead: Wrap with plastic wrap and store for up to 1 day.)

Nutritional Information Per brownie: about

cal 113 pro 1g total fat 8g sat. fat 5g
carb 11g fibre 1g chol 20mg sodium 53mg

% RDI:

calcium 1 iron 3 vit A 5 folate 2
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