There is something extra sweet about pulling a warm pan of brownies from the oven on a December afternoon. The chocolate scent fills the kitchen, the edges settle into that perfect gentle chew, and suddenly it feels like the holidays have truly arrived. These Christmas Tree Brownies are one of my favorite December traditions. Each brownie slices into a little tree, ready for a swirl of creamy green frosting and a sparkle of sprinkles.
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This Christmas Tree Brownies recipe comes together in one saucepan and bakes into fudgy, shiny squares with deep chocolate flavor. I have tested this version many times because I wanted that ideal balance of soft center and crisp edge. If you are ready for a treat that is festive, simple, and kid-friendly, let's get baking.
Why You'll Love This Recipe
- Fudgy texture with glossy, rich centers
- Decorated trees that look impressive but are easy to make
- Made with simple pantry staples
- One-pan batter for quick cleanup
- Perfect for gifting, parties, and holiday dessert boards
- Fun decorating project for kids
INGREDIENTS
Brownies
- ⅓ cup butter
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 tablespoons water
- 1 ⅓ cups bittersweet chocolate chips, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sifted all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Trees
- 5 candy canes, optional
Frosting
- ¼ cup softened butter
- 1 cup powdered sugar, sifted
- 1 tablespoon heavy cream
- Green food coloring
- Christmas sprinkles
Ingredient Notes and Substitutions
- Bittersweet chocolate gives these brownies their deep flavor. If you prefer a sweeter taste, use semi-sweet chips.
- If you do not have heavy cream, milk works fine. The frosting will be slightly softer but still pipes well.
- Candy canes make cute little trunks, but pretzel sticks are a great option too.
- A metal baking pan is best for even heating. A glass pan may extend the bake time.
INSTRUCTIONS
- Preheat the oven to 325 F. Grease or line an 8 x 8 inch metal pan with parchment and set it aside.
- In a large saucepan, combine the butter, granulated sugar, brown sugar, and water. Bring the mixture to a gentle boil, stirring until everything melts together.
- Remove the pan from the heat. Whisk in 1 cup of the chocolate chips until smooth and shiny.
- Add the eggs and vanilla. Whisk until the mixture thickens slightly and turns glossy.
- Add the flour, salt, and baking soda. Whisk just until combined. A few small streaks of flour are fine.
- Stir in the remaining ⅓ cup chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 to 35 minutes. The brownies are ready when a toothpick comes out with a few moist crumbs.
- Cool the brownies to room temperature, then chill for 1 hour. This helps you slice clean, sharp triangles.
- Lift the brownies from the pan and cut them into three rows. Slice each row into four triangles. You will have a few smaller pieces from the edges, which make adorable mini trees.
- If using candy canes, unwrap them and gently cut them into 1.5 inch pieces. Press one into the bottom of each tree.
- To make the frosting, beat the butter until smooth. Add the powdered sugar and heavy cream, then mix until creamy. Tint with green food coloring.
- Transfer the frosting to a piping bag fitted with a small round tip. Starting at the top of each brownie, pipe a soft zigzag down to the base.
- Finish with Christmas sprinkles.
Pro Tips for Success
Top Tip
- Chill before slicing to keep the brownie texture dense and clean.
- If the batter feels thick, that is exactly how it should feel for fudgy brownies.
- Use a gentle sawing motion when cutting candy canes to avoid breaking them.
- If your frosting feels stiff, add a tiny splash of cream to soften it.
- Pipe the frosting slowly to keep the zigzags neat and steady.
Storage and Reheating
- Keep decorated brownies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days if you want firmer frosting.
- Freeze undecorated brownies for up to 3 months. Thaw before decorating.
Make Ahead and Freezing
- Bake the brownies one day ahead and chill overnight for the cleanest slices.
- Freeze the baked slab tightly wrapped and decorate after thawing.
- Make the frosting up to 2 days ahead and store it covered in the fridge. Let it soften before piping.
Tips and Variations
- Lighter version: Swap half the butter in the brownies for applesauce. The texture will be a bit softer but still rich.
- Quick version: Use a boxed brownie mix and decorate with the same frosting.
- Mint version: Add a small splash of peppermint extract to the batter for a holiday flavor twist.
- Double chocolate: Stir chopped chocolate bars into the batter for melted pockets of chocolate.
- Presentation idea: Dust the serving platter with powdered sugar to look like snow.
FAQs
Bake until there are moist crumbs on the toothpick. Overbaking leads to a cakier texture.
Yes. Use a 9 x 13 inch pan and watch the timing. It may need a few extra minutes.
Yes. Pretzel sticks or no trunk at all still look adorable.
They travel well once chilled, and the frosting sets nicely.
📖 Recipe
Christmas Tree Brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 large brownie trees plus smaller edge pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Fudgy Christmas Tree Brownies with creamy green frosting and festive decorations. Easy holiday baking the whole family will enjoy. Make a batch today.
Ingredients
- ⅓ cup butter
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 tablespoons water
- 1 ⅓ cups bittersweet chocolate chips, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sifted all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 5 candy canes, optional
- ¼ cup softened butter
- 1 cup powdered sugar, sifted
- 1 tablespoon heavy cream
- Green food coloring
- Christmas sprinkles
Instructions
- Preheat the oven to 325 F. Grease or line an 8 x 8 inch metal pan with parchment and set it aside.
- In a large saucepan, combine the butter, granulated sugar, brown sugar, and water. Bring the mixture to a gentle boil, stirring until everything melts together.
- Remove the pan from the heat. Whisk in 1 cup of the chocolate chips until smooth and shiny.
- Add the eggs and vanilla. Whisk until the mixture thickens slightly and turns glossy.
- Add the flour, salt, and baking soda. Whisk just until combined. A few small streaks of flour are fine.
- Stir in the remaining ⅓ cup chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 to 35 minutes. The brownies are ready when a toothpick comes out with a few moist crumbs.
- Cool the brownies to room temperature, then chill for 1 hour. This helps you slice clean, sharp triangles.
- Lift the brownies from the pan and cut them into three rows. Slice each row into four triangles. You will have a few smaller pieces from the edges, which make adorable mini trees.
- If using candy canes, unwrap them and gently cut them into 1.5 inch pieces. Press one into the bottom of each tree.
- To make the frosting, beat the butter until smooth. Add the powdered sugar and heavy cream, then mix until creamy. Tint with green food coloring.
- Transfer the frosting to a piping bag fitted with a small round tip. Starting at the top of each brownie, pipe a soft zigzag down to the base.
- Finish with Christmas sprinkles.
Notes
Store decorated brownies in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days. Freeze undecorated brownies for up to 3 months. Chill before slicing for neat triangles. Use candy canes or pretzel sticks for trunks. Make frosting ahead and let soften before piping.
Nutrition
- Serving Size: 1 tree
- Calories: 215
- Sugar: 20g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Serving Suggestions
These brownies look beautiful on a holiday dessert tray with peppermint bark and soft cookies. They pair perfectly with hot cocoa, vanilla steamers, or warm milk. I love gifting them in small boxes lined with parchment. They always bring a smile.
Nutrition and Notes
Approximate per serving: 215 calories
Yield: 12 large brownie trees plus smaller edge pieces
Skill Level: Easy
Tested several times to achieve the ideal fudgy texture.
Reader Reviews
"My kids were obsessed with decorating these. They are now our new December tradition." - Megan
"Perfect balance of fudgy and chewy. They disappeared in minutes at our holiday party." - Rachel
Related Recipes and Internal Links
You may also like my Creamy Mushroom Risotto recipe at
https://letsflytasty.com/creamy-mushroom-risotto
For more holiday treats, try my Soft Ginger Molasses Cookies at
https://letsflytasty.com/soft-ginger-molasses-cookies
And my Eggnog Loaf Cake is another cozy favorite:
https://letsflytasty.com/eggnog-loaf-cake
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