Christmas Present Brownies

Name: Christmas Present Brownies
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, melted; 8 oz (225 g) dark chocolate (60–70% cacao), chopped, or 1 1/4 cups chocolate chips; 2 cups (400 g) granulated sugar; 3/4 cup (65 g) unsweetened cocoa powder, sifted; 3 large eggs, room temperature; 2 tsp vanilla extract; 1 cup (125 g) all-purpose flour; 1/2 tsp fine sea salt; Optional: 1 cup chopped walnuts or pecans, or 1 cup chocolate chips; 1/2 cup (115 g) unsalted butter, room temperature; 2 cups (240 g) powdered sugar, sifted; 1–2 tbsp heavy cream or milk; 1 tsp vanilla extract; Gel food coloring (red, green, gold); 6 oz (170 g) dark chocolate; 1/3 cup (80 ml) heavy cream

by Joudia Elise

Published on: December 10, 2025

Christmas present brownies decorated for the festive season

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The holidays are a season for gifts, but dessert can be your most memorable present. Christmas Present Brownies turn a classic—gooey, chocolatey brownies—into a playful, gift-shaped treat that looks like a tiny wrapped package. They’re show-stopping for cookie exchanges, school parties, and holiday platters, but they’re simple enough to make in a single afternoon. This guide gives you everything you need: a fail-safe recipe, ingredient science, pro techniques, troubleshooting, tasty variations, storage advice, nutrition context,

If you’re looking for seasonal brownies that travel well, please guests, and scale easily for a crowd, you’ll love how this recipe combines straightforward baking logic with festive creativity. If you want more holiday snack ideas to build a dessert board, try these chocolatey Christmas bars for pairing ideas: Christmas Bars.

Why these brownies work: the recipe balances fudgy texture with firm edges so the “present” holds its shape. The frosting and ribbon components are simple buttercream and fondant/royal icing accents—no advanced cake skills required. Read on for the full recipe card and chef-level tips.

Table of Contents

What are Christmas Present Brownies?

Christmas Present Brownies are individual or small-format brownies decorated to look like wrapped gifts. Typically, one makes a sheet-pan batch of brownies, cuts them into squares or rectangles, then tops or wraps them with a thin layer of buttercream, ganache, or fondant. The finishing touch is a ribbon and bow—made from piped buttercream, fondant strips, or decorative sprinkles—that transforms each piece into a “present.”

Why choose brownies as your base?

Brownies are forgiving: batter consistency and bake time can be adjusted to produce fudgy or cake-like textures.
They travel well: brownies retain moisture and structure much better than fragile frosted cookies or delicate mousses.
Quick festive impact: a little icing and a fondant strip give a dramatic result with minimal effort.

Ingredient breakdown — what each component does (and why it matters)

A good chef knows that ingredients are not just items on a list. They interact. Understanding the role of each ingredient helps you troubleshoot and adapt:

All-purpose flour (or alternative): Provides structure through gluten. For fudgy brownies use less flour; for cakier brownies use a bit more or add baking powder. If gluten-free, a 1:1 cup-for-cup GF flour blend with xanthan gum can substitute.
Sugar (granulated and/or brown): Sugar sweetens and affects texture. Brown sugar adds moisture and a slight caramel note via molasses—useful for fudgy richness. Granulated sugar encourages crisp edges.
Cocoa powder vs. melted chocolate: Cocoa powder brings chocolate intensity without fat; melted chocolate contributes both flavor and a glossy, dense texture because of cocoa butter. Many classic fudgy brownies use both.
Butter (or oil): Butter lends flavor and helps set structure; melted butter results in dense, fudgy brownies. Oil (vegetable or sunflower) keeps brownies moist longer, but lacks butter’s flavor.
Eggs: Eggs bind and set the batter. Whole eggs add structure; more eggs produce a cake-like crumb. Egg yolks add richness; whites add lift.
Salt: Small amount enhances chocolate flavor and balances sweetness.
Vanilla extract: Flavor enhancer; use pure vanilla for best aroma.
Optional add-ins (nuts, chips, caramel): Add texture contrasts and flavor notes.

For the “present” finishing:

Buttercream: Quick and forgiving; holds piped ribbons and bows. Made from butter + powdered sugar + small splash of liquid (milk/cream) and flavoring.
Ganache: Chocolate + cream; glossy and richer. Thinner ganache can coat; firmer ganache is great between brownie layers.
Fondant/rolled icing: Provides a smooth, gift-wrapped look. Use store-bought for speed or make a simple marshmallow fondant if you want homemade.
Food coloring: Gel colors are best—intense pigment without thinning the icing.

If you want a salty-contrast version, dot lightly salted caramel between brownie and ribbon. For a crunchy snap ribbon, roll fondant around a strip of gum paste or freeze chocolate transfer ribbon.

Recipe card — Christmas Present Brownies (fudgy, sheet-pan method)

Prep time: 20 minutes
Cook time: 22–28 minutes
Cool & decorate: 60–90 minutes
Yield: 24 small presents (approx. 2-inch squares)
Difficulty: Beginner–Intermediate

Ingredients

1 cup (226 g) unsalted butter, melted
8 oz (225 g) dark chocolate (60–70% cacao), chopped, or 1 1/4 cups chocolate chips
2 cups (400 g) granulated sugar
3/4 cup (65 g) unsweetened cocoa powder, sifted
3 large eggs, room temperature
2 tsp vanilla extract
1 cup (125 g) all-purpose flour
1/2 tsp fine sea salt
Optional: 1 cup chopped walnuts or pecans, or 1 cup chocolate chips

For buttercream ribbon and bows

1/2 cup (115 g) unsalted butter, room temperature
2 cups (240 g) powdered sugar, sifted
1–2 tbsp heavy cream or milk
1 tsp vanilla extract
Gel food coloring (red, green, gold)

For a glossy top (optional)

6 oz (170 g) dark chocolate
1/3 cup (80 ml) heavy cream

Method (brief)

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang for easy removal.
Melt butter and chocolate together over a double boiler or gently in the microwave (30-second bursts, stirring). Stir in sugar and cocoa powder until largely combined.
Temper in eggs: whisk eggs and vanilla in a small bowl; add to the chocolate mixture one tablespoon at a time, stirring vigorously to avoid scrambling. Once incorporated, fold in flour and salt, then nuts/chips if using.
Pour batter into prepared pan, smooth, and bake 22–28 minutes. Insert a toothpick—slightly gooey crumbs, not wet batter, indicates fudgy doneness.
Cool completely. If using ganache, pour thin ganache over cooled brownies and chill until set.
Cut into squares. Apply a thin layer of buttercream to “wrap” each brownie or cover the top with a fondant strip. Pipe ribbons and bows with colored buttercream or place fondant stripes across each square and top with a fondant bow.
Chill briefly to set decorations, then bring to room temperature before serving for best texture.

Full method and pro tips follow below.

Step-by-step method with chef insights

Read the oven and prepare the pan

Always preheat the oven fully to 350°F (175°C). Use an oven thermometer if your oven’s accuracy is unknown.
Line a 9×13 pan with parchment and extend it over two sides. This “lift” makes removing the slab simple and clean—vital for neat edges.

Melt chocolate and butter properly

Use a double boiler or microwave. If microwaving, use 20–30 second bursts and stir between each burst. Chocolate can scorch quickly.
If you’re using unsweetened cocoa plus butter (no melted chocolate), whisk cocoa with butter and a little hot water to bloom the cocoa—this deepens the chocolate flavor.

Sugar and cocoa: timing matters

Adding sugar to the warm chocolate mixture dissolves the granules and helps create a glossy crust due to sugar re-crystallization on the surface.
If you prefer a crisper top, use more granulated sugar; for a moister, softer top, replace 1/4–1/2 cup sugar with light brown sugar.

Adding eggs—emulsify, don’t scramble

Tempering eggs: Don’t dump eggs into hot chocolate. Add eggs slowly to bring up their temperature gently while stirring — this prevents scrambling and keeps the batter silky.
Vigorous mixing after eggs creates that signature crackly top because it incorporates air. For a fudgier, denser brownie, mix just enough to combine.

Flour: fold, don’t overwork

Fold flour in until just combined. Overmixing develops gluten and gives a cakier crumb, which you can do intentionally if you prefer cake brownies.

Bake with intention

Bake time determines texture. For very fudgy brownies, aim for the lower end of time and check with a toothpick: a few moist crumbs attached is perfect. For thicker brownies or if using a smaller pan, bake longer.
Rotate the pan halfway through if your oven has hot spots.

Cooling is key

Allow brownies to cool completely before cutting and decorating. Warm brownies will smear your buttercream and lose their clean present shape.
For a cleaner cut, chill the slab briefly, then use a hot, dry knife (wipe between cuts) to slice neat squares.

Decorating like a pro

Buttercream ribbons: Pipe a cross using a petal or round piping tip. For bows, a simple star or looped ribbon piped with a petal tip works well.
Fondant ribbons: Roll thin strips (2–3 mm) and gently adhere with a dab of water or corn syrup. Fondant is forgiving—use small amounts of powdered sugar to stop it sticking to surfaces.
Edible metallic dust: A light dusting gives a luxe finish. Use a soft brush and apply sparingly.

Tips, pro advice, and mistakes to avoid

Pro tips

Use good-quality chocolate (at least 60% cocoa) for depth. Cheap chocolate will produce a flatter flavor.
Keep eggs and butter at room temperature for even emulsification. Cold eggs may not mix well; very warm eggs can scramble.
Sift cocoa powder and powdered sugar for smooth icing and to avoid lumps.
For ultra-shiny ganache, warm the cream (not boiling) and pour it over finely chopped chocolate; let sit 60 seconds then stir gently.

Common mistakes and how to fix them

Dry, crumbly brownies: Overbaking or too much flour. Reduce bake time by 3–5 minutes next batch; check oven temperature.
Goopy center: Underbaking or too much fat. Test with toothpick—remove when a few moist crumbs cling.
Cracked top falls apart when cutting: Your knife may be dull or you cut while brownies were too warm. Chill briefly and use a sharp, hot knife wiped between cuts.
Buttercream sliding off: Use a thin crumb coat of buttercream or ganache first. If the top is too oily, chill and blot lightly.
Fondant cracking: Knead more to loosen, or add a tiny amount of glycerin. If dry, wrap unused fondant in plastic to prevent drying out.

Variations and swaps

Make these brownies your own with these fast, tested variations:

Peppermint Present: Add 1 tsp peppermint extract to buttercream. Sprinkle crushed candy canes on top of ganache before it sets.
Salted Caramel Center: Spoon a small circle of thick caramel on the brownie and chill slightly before adding buttercream ribbon.
Nutty Gift: Fold toasted pecans or hazelnuts into batter for crunch.
White Chocolate Present: Replace dark chocolate ganache with white chocolate and dye the buttercream for a pastel gift look.
Gluten-free: Substitute a cup-for-cup gluten-free flour blend. Add 1/4 tsp xanthan gum if your blend lacks it.
Vegan: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), dairy-free butter, and vegan chocolate. Texture will be slightly different but still delicious.
Mini cupcake presents: Bake batter as mini brownies in lined mini-muffin tins for single-bite presents—great for large parties.

If you enjoy holiday salty-sweet combos, add a thin layer of salted caramel between brownie and frosting. For a lighter seasonal dessert board, pair a few of these brownies with other holiday bites like the addictive Christmas Crack recipe—the brittle saltiness plays nicely with fudgy chocolate.

Making ahead, storage, and freezing

Make-ahead strategy

The brownie slab can be baked 2–3 days ahead and stored tightly wrapped at room temperature. Decorate the day of serving for the freshest appearance.
Buttercream ribbons can be made and colored up to 3 days ahead; keep in a sealed container in the fridge and bring to room temperature before piping.
Fondant bows can be prepared a week ahead and kept in an airtight box away from humidity.

Storing decorated brownies

Store decorated brownies in a single layer in an airtight container. If stacking, place parchment between layers.
At room temperature these last 2–3 days. In the fridge, they can last up to a week but will firm up and lose some fudginess—bring to room temperature before serving for best texture.

Freezing

Brownies (undecorated) freeze very well. Wrap cut squares individually in plastic, then place in freezer bags for up to 3 months.
To serve, thaw in the refrigerator overnight and bring to room temperature. Add fresh ribbons or fondant after thawing to avoid condensation issues.
If you must freeze decorated brownies, place them in a single layer on a tray until solid, then stack with parchment. Expect some frosting texture change.

Nutrition insights and healthier swaps

Brownies are an indulgence, but small swaps can control portions and calories without giving up flavor.

Typical nutrients per small present (approximate):

Calories: 220–320 kcal (depending on size and frosting)
Fat: 12–20 g (saturated fat varies with butter/chocolate)
Carbs: 28–38 g
Protein: 2–4 g
Sugar: 18–28 g

Health-conscious swaps

Reduce sugar by 20% without major texture loss—brownie recipes tolerate modest sugar reductions.
Replace half the butter with unsweetened applesauce for lower fat; expect a moister, slightly cakier texture.
Use dark chocolate with higher cacao content to increase antioxidants and reduce sugar in the chocolate itself.
Portion control: Cut into smaller, bite-size brownies—people enjoy the festive look without consuming a large dessert portion.
If you’re tracking macro-friendly swaps, consider serving brownies alongside fruit to balance the meal. For healthy seasonal pairings, our guide to weight-loss fruits lists fruits that complement dessert in a lighter way.

Note: If dietary restrictions are paramount (diabetes, strict keto), look into specialized recipes like keto brownies or sugar replacements—these change the chemistry of baking, so follow tested keto-specific recipes.

Decorating techniques and presentation ideas

Classic wrap: Use two fondant or buttercream strips crossing over the center and a simple bow on top. Gold dust edges for a premium look.
Ribbon texture: Press a fork or comb into fondant strip to mimic fabric texture. Or use a thin lattice of piped buttercream.
Bow alternatives: For ease, use a dab of piped buttercream star as a bow. You can also make bows from tied fruit leather strips for a natural option.
Tag idea: Make tiny fondant tags and write names with edible ink pens—perfect for place settings.
Rustic style: Dust with cocoa or powdered sugar and use twine-like piped chocolate for a “kraft paper” look.

For party platters, mix sizes—mini brownie presents, regular gifts, and a few bars from other holiday recipes. If you need additional small bites, our Christmas Cookies collection pairs wonderfully on platters.

Frequently Asked Questions (FAQ) — schema-ready answers

Q: How do I keep brownies fudgy rather than cakey?
A: Reduce flour slightly, avoid overmixing after adding flour, and bake until just a few moist crumbs cling to a toothpick. Less oxygen incorporated and a higher fat-to-flour ratio create fudgier brownies.

Q: Can I make these without fondant?
A: Yes. Use buttercream piped ribbons, chocolate transfer sheets for shinier ribbons, or a spritz of edible glitter on ganache. Buttercream is fastest and tastes best to most people.

Q: How do I make a shiny ganache topping?
A: Heat cream until just simmering, pour over finely chopped chocolate, wait 60 seconds, then stir from the center outward until smooth. Pour while warm for an even glaze, then chill to set.

Q: Why did my buttercream weep or slide off the brownie?
A: If the brownie surface is oily or warm, buttercream won’t adhere. Chill the surface or use a thin ganache or crumb coat first. Also, a very soft buttercream can slide—chill briefly to firm up.

Q: Can I freeze these brownies with decorations?
A: It’s better to freeze undecorated brownies. If frozen decorated, condensation may soften decorations; thaw in the fridge and bring to room temperature before serving. For best appearance, add ribbons after thawing.

Q: How long will decorated brownies keep at room temperature?
A: Properly stored in an airtight container, they typically keep 2–3 days. Refrigeration extends life to about a week but changes texture.

Q: Are there nut-free options?
A: Yes. Omit nuts and ensure all add-ins and decorations are nut-free. Use pre-made decorations labeled allergen-free if serving to schools.

Q: What’s an easy way to make many brownies for a large party?
A: Double the recipe and bake in a jelly roll pan (half sheet) or two 9×13 pans. Rotate pans between racks for even baking. You can also bake as mini brownies in mini-muffin tins for grab-and-go servings.

Troubleshooting quick guide

Problem: Brownies too dense and greasy

Cause: Excess fat or underbaked with too much residual moisture.
Fix: Reduce butter by 1–2 tbsp next time, and check doneness earlier.

Problem: Top cracked too big or collapsed

Cause: Overmixing (too much air) or oven temperature fluctuation.
Fix: Mix less vigorously and verify oven temperature.

Problem: Fondant hardens too quickly or cracks

Cause: Low humidity or overworking.
Fix: Add a tiny bit of glycerin or shortening, cover instantly to retain moisture.

Problem: Piped bow falls apart

Cause: Buttercream too soft, or ambient heat.
Fix: Chill piped pieces briefly to firm up before handling; increase powdered sugar slightly for more body.

Party planning and scaling notes

For parties, make mini brownie presents in mini-muffin tins: bake 12–15 minutes and decorate with tiny fondant ribbons or drizzle.
For a dessert board: mix Christmas Present Brownies with other holiday bites like our Christmas Crack recipe and assorted cookies for texture contrast.
Multiplying the recipe: 1x = 9×13 pan, 2x = two 9×13 pans or one full sheet (adjust bake time slightly). Use a thermometer to test core temperature—about 200°F (93°C) usually signals set centers for fudgy brownies.

Final serving ideas

Pair with hot cocoa or coffee for a cozy dessert. A lightly salted caramel sauce on the side elevates every bite.
Create edible place cards by piping names in tiny buttercream on fondant tags and affixing to each present.
Serve a tray of small presents alongside fresh fruit and a palette of cookie flavors (see holiday cookies ideas at Christmas Cookies) to offer both indulgent and light options.

Conclusion

If you want a festive dessert that tastes better than it looks—and looks spectacular without complicated techniques—these Christmas Present Brownies are a perfect holiday solution. They combine fudgy chocolate satisfaction with visual flair that makes every guest feel special. For inspiration and a slightly different take on the wrapped-brownie trend, check this classic guide to how other cooks make their brownies into gifts: Best Christmas Present Brownies Recipe

Now tie on your edible ribbon and start baking—these brownies make giving dessert as joyful as receiving it. If you loved this recipe, save it, share a photo, or tag a friend who’d enjoy making edible presents this season.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.

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Christmas Present Brownies

What are Christmas Present Brownies?