Two-Bite Pine Pollen Brownies

Brownies with pine pollen?! Why yes, and once you start baking with pine pollen, you’ll be thankful you did! Pine pollen adds such a depth to brownies really complimenting the cacao. Enough rambling on our part, you’ve got to try this recipe! Learn more about the benefits of pine pollen.


1 1/2 cup (240g) dark chocolate, finely chopped
1/2 cup (117g) organic butter
3 organic eggs
3/4 cup (150g) organic cane sugar
1/4 (50g) cup brown sugar
1 tbsp vanilla extract
1/4 teaspoon salt
3/4 cup (95g) organic all-purpose flour
1/4 cup (25g) organic raw cacao powder 
2 tbsp Canadian Pine Pollen


  • Preheat oven to 350 F. Generously grease a 24-cup mini-muffin tin. Set aside. (If you dont grease your pan well enough, your brownies will stick and that is heartbreaking)

  • In a heat-safe bowl, place the chopped chocolate and butter over a medium pot of water. Stir chocolate in bowl until completely melted. 

  • Remove from heat, and set aside.

  • In the bowl of a stand mixer with the whisk attachment, beat the eggs, sugars, vanilla, and salt on high speed 7 minutes, or until it is very pale and fluffy.

  • Reduce the speed to low, and whisk in the melted chocolate until well-combined.

  • Fold the flour, cacao powder, and pine pollen in by hand, just until combined.

  • Take care not to over-mix, or else your brownies will be cakey and dense.
    Divide batter among muffin cups. They should be about 3/4 full.

  • Bake in pre-heated oven for about 8 to 13 minutes. The brownies will rise nicely and have a nice crackly top. 

  • Let cool completely before removing from muffin pan. 

They are called two bite brownies, but no one is looking if you just take one 😉