Christmas Brownie Trees

Name: Christmas Brownie Trees
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 large eggs (room temperature, can be swapped with flax eggs for vegan versions); 130 g brown sugar (about ⅔ cup); 90 g salted butter (or unsalted with pinch of salt); 160 g bittersweet chocolate; 5 g cocoa powder (about 1 tablespoon; Dutch-processed preferred); 65 g all-purpose flour (about ½ cup; substitute with 1:1 gluten-free flour for GF versions); Optional mix-ins: chopped nuts, extra chocolate chunks, or cookie pieces; White chocolate (melted, for decorating); Green food coloring (for tinting white chocolate); Christmas sprinkles (for decoration); Popsicle sticks (optional, for serving)

by Joudia Elise

Published on: December 25, 2025

Christmas brownie trees decorated for the holiday season

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Christmas Brownie Trees are a fudgy, chocolatey delight everyone will love. These little triangular treats glitter with green garlands and colorful sprinkles, filling the kitchen with a warm cocoa aroma and the promise of rich, gooey bites. Perfect for festive parties or a cozy weeknight dessert, this recipe is seasonal, sustainable (use local butter and eggs), and surprisingly easy to make. Quick to assemble from pantry staples — and if you’re hunting more festive ideas, try these handy Christmas bars for extra inspiration: Christmas bars.

Table of Contents

Why You’ll Love This Recipe

Whether you’re baking for a holiday party, gifting neighbors, or craving comforting chocolate during winter evenings, Christmas Brownie Trees hit the sweet spot. They’re fudgy inside with a lightly crisp top, easy to cut into festive triangles, and fun to decorate with minimal fuss. The recipe is versatile: swap mix-ins, make them nut-free, or turn them into handheld pops with sticks. Convenience meets craveable flavor — these brownies make a big impression with small effort, and they store well for prepping ahead of celebrations.

Seasonal Ingredients Spotlight

Use peak-season ingredients to amplify the natural flavors and reduce food miles: choose local eggs for rich yolks, freshly churned butter for a nutty aroma, and high-quality bittersweet chocolate for deep cocoa notes. Visually, look for glossy dark chocolate, the warm brown of unrefined sugar, and the bright green of tinted white chocolate garlands — the contrast makes each tree pop. Texture comes from a silky, dense crumb offset by crunchy sprinkles or toasted nuts. For sustainable choices, seek fair-trade chocolate and organic cocoa powder. If you want cookie-based accents, browse themed ideas like these Christmas cookies for decorating inspiration.

What You’ll Need

2 large eggs — room temperature for glossy batter and better rise; swap with flax eggs for vegan versions.
130 g brown sugar (about ⅔ cup) — gives molasses warmth; granulated sugar can be substituted for a cleaner sweetness.
90 g salted butter — adds richness and a slightly caramel note; if using unsalted, add a pinch more salt.
160 g bittersweet chocolate — for deep cocoa flavor; semi-sweet works if you prefer milder chocolate.
5 g cocoa powder (about 1 tablespoon; Dutch-processed preferred) — intensifies chocolate depth and deepens color.
65 g all-purpose flour (about ½ cup) — yields a fudgy crumb; substitute with 1:1 gluten-free flour for GF versions.
Optional mix-ins — chopped nuts for crunch, extra chocolate chunks for pockets of melt, or cookie pieces for texture.
White chocolate (melted, for decorating; candy melts also work) — used for garlands; can be dairy-free if needed.
Green food coloring — to tint white chocolate for garlands (use gel for vibrant color).
Christmas sprinkles — for ornament decoration and festive crunch.
Popsicle sticks (optional) — for serving as brownie pops.

Sensory notes: expect a glossy, thick batter that smells intensely of chocolate and butter. Substitutions: use coconut oil for dairy-free (texture slightly lighter), or maple sugar for refined-sugar-free options (adds maple aroma).

How to Make This Recipe

Preheat & Prep — Preheat the oven to 350°F (175°C). Grease and line a 20cm square baking pan with parchment paper. This ensures even baking and easy removal; the smell of warming oven readies you for chocolate bliss.
Melt Chocolate & Butter — Melt the bittersweet chocolate and butter together in a microwave-safe bowl or double boiler until smooth. Stir well to combine. Aim for a glossy, lump-free mixture; if grainy, gently reheat a few seconds.
Add Sugar & Eggs — Whisk in the brown sugar, then add eggs one at a time, mixing until the batter becomes glossy and thick. The batter should look shiny and viscous — overmixing can add air and dry the brownies.
Incorporate Dry Ingredients — Sift in flour and cocoa powder. Fold gently until just combined. Stir in any optional mix-ins. Maintain a dense, fudgy texture by avoiding vigorous mixing.
Bake Until Set — Spread the batter evenly into the prepared pan and bake for 40 minutes, or until a toothpick comes out with a few moist crumbs. Edges should be set and slightly pulled from the pan; a skewer will show moist crumbs but not raw batter.
Cool Completely — Allow brownies to cool completely in the pan. Once cooled, remove and cut into triangle shapes to resemble Christmas trees. Chilling briefly makes cleaner cuts.
Tint & Drizzle — Tint melted white chocolate with green food coloring. Drizzle in zigzag patterns over each brownie tree to form garlands. Work quickly while chocolate is fluid for smooth lines.
Decorate — Add Christmas sprinkles as ornaments while the chocolate is still soft, then allow it to set. Use varied sprinkles for visual interest.
Optional Serving — Insert popsicle sticks into the base of each triangle for a festive handheld treat (optional). Let the chocolate fully harden before serving to avoid smudges.

Actual steps to include:

Preheat the oven to 350°F (175°C). Grease and line a 20cm square baking pan with parchment paper.
Melt the bittersweet chocolate and butter together in a microwave-safe bowl or double boiler until smooth. Stir well to combine.
Whisk in the brown sugar, then add eggs one at a time, mixing until the batter becomes glossy and thick.
Sift in flour and cocoa powder. Fold gently until just combined. Stir in any optional mix-ins.
Spread the batter evenly into the prepared pan and bake for 40 minutes, or until a toothpick comes out with a few moist crumbs.
Allow brownies to cool completely in the pan. Once cooled, remove and cut into triangle shapes to resemble Christmas trees.
Tint melted white chocolate with green food coloring. Drizzle in zigzag patterns over each brownie tree to form garlands.
Add Christmas sprinkles as ornaments while the chocolate is still soft, then allow it to set.
Insert popsicle sticks into the base of each triangle for a festive handheld treat (optional).

Step Examples

Prepare the Base — Line and grease the pan; chopping chocolate finely helps it melt evenly and releases a rich cocoa aroma.
Mix the Ingredients — Combine melted chocolate and butter with sugar and eggs until glossy; the batter should be thick and velvety.
Shape or Cook — Pour into the pan and bake until edges are set; a few moist crumbs on a toothpick indicate fudgy perfection.
Finish or Garnish — Tint and drizzle white chocolate, add sprinkles while soft for a festive look and crunchy contrast.
Serve and Enjoy — Offer warm or room temperature; expect a fudgy interior, crackly top, and bright, sweet garnishes.

Essential Tools

Mixing bowls (heatproof for melting).
Spatula and whisk for smooth batter.
20cm square baking pan and parchment paper.
Microwave-safe bowl or double boiler for melting chocolate.
Sharp knife or cookie cutter to shape triangles.
Baking thermometer (optional) to check oven accuracy.
Optional: cookie scoop for uniform triangles, piping bag for precise garlands. If using affiliate or local products, choose a heavy-duty pan for even browning.

Meal Prep & Storage Tips

Make ahead: bake brownies up to 2 days in advance, decorate the day of serving for freshest appearance. Store cooled, undecorated brownies wrapped tightly in plastic or an airtight container at room temperature for up to 3 days; decorated brownies are best refrigerated if using perishable toppings, lasting 4–5 days. To freeze: wrap individual triangles in plastic and foil, freeze up to 3 months; thaw overnight in the fridge and decorate after thawing if desired. For food safety, keep at safe temperatures and avoid leaving dairy-based decorations at room temp longer than 2 hours.

Perfect Pairings

Serve these brownie trees with a variety of drinks and sides for contrasting textures and temperatures. For warm pairings, offer steaming mugs of spiced hot chocolate or cinnamon-forward mulled wine — the spice lifts the chocolate’s richness. For cold contrasts, pour a glass of chilled milk or a robust espresso to cut through fudginess. Add fresh fruit like sliced oranges or a berry compote to brighten the plate and complement the cocoa intensity. If you want more crunchy, crackly snack ideas to accompany them, try this festive Christmas crack recipe for a salty-sweet duo: Christmas crack recipe.

Nutrition Facts

Estimated per serving (one tree):

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g
Values are approximate and vary with mix-ins and portion size.

Avoid These Common Pitfalls

Overbaking — Brownies will dry out and lose fudgy texture. Remove when a toothpick has moist crumbs.
Too much mixing — Overworking the batter adds air and yields cakier brownies; fold gently.
Thin or broken chocolate drizzle — If white chocolate chills or seizes, warm gently over a double boiler and stir until smooth.

Examples

Dough Too Dry — Add a splash of milk until pliable.
Chocolate Coating Breaks — Ensure melted chocolate is smooth and warm.
Unevenly Shaped Balls — Use a cookie scoop.

Pro Tips for Best Results

Use room-temperature eggs for a smoother, glossier batter and even rise. Chop chocolate finely for quick, even melting and a silky base aroma. Chill the baked pan briefly before cutting to get clean, triangular slices. For vibrant green garlands, use gel food coloring in white chocolate — a tiny amount gives intense color without thinning. Toast nuts lightly to deepen their aroma. For speed, make the batter in a wide bowl to cool faster before adding eggs.

Recipe Variations to Explore

Swap bittersweet for milk chocolate for a milder, sweeter tree; add espresso powder to the batter for deeper cocoa notes. Fold in crushed peppermint or candy cane bits for a festive mint twist. For a s’mores take, press mini marshmallows on top during the last minute of baking. Turn them into blondie trees by using white chocolate and brown butter, then tint drizzles red or green. For an adult twist, sprinkle a little sea salt or a drizzle of salted caramel before serving.

Dietary Adaptations & Safety Info

Allergens: contains eggs, dairy, gluten, and chocolate (may contain nuts). For vegan adaptation, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), plant-based butter, and dairy-free chocolate. For gluten-free, substitute a 1:1 gluten-free flour blend and check other ingredients for cross-contamination. Always label treats for guests with allergies and avoid cross-contact when preparing.

Frequently Asked Questions

Q: Can I make these ahead of time?
A: Yes — bake brownies up to 2 days ahead and decorate the day you plan to serve for the freshest look. Wrapped undecorated brownies keep at room temperature for 2–3 days.

Q: How do I get clean triangle cuts?
A: Chill the baked brownies for at least 30 minutes or refrigerate 10–15 minutes before cutting; use a hot, dry knife wiped between cuts for smooth edges.

Q: Can I freeze these brownies?
A: Yes — freeze un-decorated triangles wrapped tightly for up to 3 months. Thaw overnight in the fridge before decorating.

Q: My white chocolate seized when tinting — what now?
A: Gently warm over a double boiler and stir; if still grainy, add a small amount of neutral oil (1 tsp) to smooth it out. Use gel coloring to avoid liquidity changes.

Q: How do I make them nut-free?
A: Omit nuts and use allergy-safe chocolate and sprinkles. Avoid cross-contamination on prep surfaces and tools.

Q: Can I make mini or larger trees?
A: Yes — simply cut into smaller or larger triangles; baking time remains the same for the batter in one pan, but adjust after cutting if you bake multiple sizes separately.

Q: What’s the best chocolate to use?
A: High-quality bittersweet chocolate (60–70% cacao) gives deep flavor and balanced sweetness. For milder taste, choose semi-sweet.

Final Thoughts & Next Steps

These Christmas Brownie Trees are an easy, show-stopping dessert that brings holiday cheer to any gathering. Try decorating with kids for a fun activity, and don’t forget to share photos and tag us on social! Leave a comment with your favorite mix-ins or any twists you tried — we love hearing how you personalize the recipe.

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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