Frosted Christmas Brownies

Name: Frosted Christmas Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (227g) unsalted butter, cut into pieces; 2 cups (400g) granulated sugar; 4 large eggs, room temperature; 1 teaspoon pure vanilla extract; 3/4 cup (90g) unsweetened cocoa powder, sifted; 1 cup (125g) all-purpose flour, spooned and leveled; 1/2 teaspoon fine salt; Optional: 1 cup chopped chocolate or chocolate chips for extra fudginess; 1 cup (227g) unsalted butter, soft but cool; 3–4 cups (360–480g) powdered sugar, sifted; 1–2 tablespoons heavy cream or milk; 1 teaspoon pure vanilla extract; Pinch of fine salt; Red and green gel food coloring, holiday sprinkles, mini candy canes, edible glitter, or festive toppers

by Joudia Elise

Published on: December 7, 2025

Delicious frosted Christmas brownies topped with festive decorations

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A great holiday dessert needs three things: reliable texture, bright seasonal presentation, and flavor that makes you forget the stress of hosting. Frosted Christmas Brownies deliver all three. These are not your ordinary brownies—the base is intentionally fudgy (not cakey), and the frosting is a smooth, pipeable buttercream that holds festive shapes and decorations. Whether you’re sending a tray to the office party, packing them in cookie exchanges, or building a holiday dessert table, these brownies are both showstopper and stress-saver.

If you love holiday bars with simpler assembly, you’ll also enjoy our take on Christmas Bars, but for this recipe we focus on technique—how to get that glossy brownie top, the correct bake so the center is gooey yet sliceable, and a frosting that doesn’t weep on warm days.

What This Article Gives You

A failproof Frosted Christmas Brownies recipe with a detailed recipe card.
Ingredient science so you know why every ingredient matters.
Step-by-step pro techniques and troubleshooting.
Creative variations and swaps for allergies and flavor twists.
Storage, reheating, and serving advice.
Nutrition insight and FAQs to answer common holiday baking questions.

Why These Brownies Beat Boxed Mixes

Store-bought mixes can deliver convenience, but homemade allows you to control cocoa quality, sugar balance, and texture. A homemade brownie can be fudgier, richer, and better at holding frosting without cracking. We’ll explain which levers to pull for fudgy vs cakey textures, and how to keep the frosting firm without tasting greasy.

Recipe Overview

Yield: one 9×13 pan (about 24–30 small squares)

Time: 20 minutes prep + 25–30 minutes bake + cooling and frosting time (1–2 hours total)

Difficulty: Easy to intermediate — precise timing and cooling pay off.

Ingredients Breakdown – The Science and Benefits

Understanding what each ingredient does will help you avoid common errors and adapt the recipe.

Flour (All-Purpose)

Role: Structure. Flour proteins (gluten) provide the network that sets when baked.
Science tip: Use spoon-and-level to avoid compacting flour. Less flour = fudgier brownies; more flour = cakier. For fudgy Frosted Christmas Brownies, aim for 1 to 1 1/4 cups depending on how dense you like them.

Cocoa Powder + Chocolate

Role: Flavor and texture. Cocoa powder contributes chocolate intensity without extra fat. Melted chocolate adds fat and can make brownies richer and more fudgy.
Science tip: Natural vs Dutch-processed cocoa influences acidity and leavening. This recipe is balanced for natural unsweetened cocoa; if using Dutch-processed, adjust baking powder slightly or use baking soda alternatives.

Sugar (Granulated and/or Brown)

Role: Sweetness, moisture, and crumb. Brown sugar contributes moisture and a deeper flavor due to molasses; granulated sugar helps with crisp top formation and bloom (that shiny crust).
Pro tip: For a shiny crackly top, use granulated sugar and beat it into the melted butter and eggs to aerate slightly.

Butter vs Oil

Role: Fat for mouthfeel and flavor. Butter gives flavor and a firmer crumb; oil makes a moister, often fudgier brownie. For Frosted Christmas Brownies, butter helps the brownie set under frosting. If you prefer oil, reduce added butter in frosting or chill more before frosting.

Eggs

Role: Binder, structure, and moisture. Eggs coagulate and help set the center. More eggs equals richer, more custard-like brownies.
Science tip: For that dense, fudgy center, use whole eggs and avoid overbeating after adding flour.

Salt

Role: Flavor enhancer. Even a little salt brightens chocolate. Use fine salt measured accurately.

Leavening (Optional)

Role: If you want cakier brownies, add a small amount of baking powder. For fudgy Frosted Christmas Brownies, skip baking powder and rely on eggs for rise.

Vanilla Extract

Role: Flavor enhancer that elevates the chocolate.

Frosting Essentials – Why the Buttercream Works

A stable buttercream that spreads glossy without sliding is key. Use a classic American buttercream (butter + powdered sugar + cream) or a Swiss/Italian meringue buttercream for a less sweet, silkier finish that pipes cleanly even at room temperature.

Butter temperature: Soft but not greasy. If too warm, buttercream will be soft and will slide off.
Powdered sugar: Acts as structure; sift to avoid lumps.
Flavorings: Vanilla is classic, but adding a pinch of salt balances the sweetness.
Coloring: Use gel colorants to avoid thinning the frosting.

If you enjoy decorated holiday sweets, check out our simple ideas for Christmas Cookies to complement these brownies on your dessert table.

Recipe Card – Frosted Christmas Brownies

Image prompt: Ingredients neatly arranged on a wooden board: eggs, butter, cocoa, flour, powdered sugar, green and red sprinkles.

Ingredients (Brownies)

1 cup (227g) unsalted butter, cut into pieces
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup (90g) unsweetened cocoa powder, sifted
1 cup (125g) all-purpose flour, spooned and leveled
1/2 teaspoon fine salt
Optional: 1 cup chopped chocolate or chocolate chips for extra fudginess

Ingredients (Vanilla Buttercream Frosting)

1 cup (227g) unsalted butter, soft but cool
3–4 cups (360–480g) powdered sugar, sifted
1–2 tablespoons heavy cream or milk
1 teaspoon pure vanilla extract
Pinch of fine salt
Red and green gel food coloring, holiday sprinkles, mini candy canes, edible glitter, or festive toppers

Yield: 24–30 small squares.

Method – Step-by-Step with Chef Insights

Preheat and Prep

Preheat oven to 350°F (177°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy lifting. Grease lightly under the parchment.

Melt and Mix

In a medium saucepan over low heat or in a microwave-safe bowl, melt the butter. Remove from heat and whisk in the sugar until mostly dissolved. Let the mixture cool slightly so it’s warm but not hot.

Whisk in the eggs one at a time, making sure each is incorporated before adding the next, then add vanilla. Sift the cocoa and salt together, then fold into the wet mixture using a rubber spatula. Fold in the flour in two additions just until combined, then fold in chocolate chips if using.

Bake

Spread batter evenly in the prepared pan. Tap once on the counter to level. Bake at 350°F for 25–30 minutes, starting to check at 22 minutes. A toothpick should come out with moist crumbs, not completely clean.

Chef insight: If your oven runs hot, lower the temperature to 325°F and extend bake time slightly. A convection oven will bake faster; reduce temperature 15–25°F.

Cool

Cool brownies in the pan on a rack for at least 45–60 minutes before frosting. For clean frosting lines, chill in the fridge 20–30 minutes to firm the top.

Make Frosting

Beat butter in a stand mixer until pale and smooth, 2–3 minutes. Add half the powdered sugar and mix slowly. Add cream and vanilla, then add remaining sugar plus salt. Increase speed and beat until fluffy, 2–3 minutes. Tint portions with gel colors if desired.

Frost and Decorate

For a smooth slab, spread frosting evenly with an offset spatula. For festive piping, fill piping bags with red and green buttercream and pipe stars, borders, or Christmas trees. Press sprinkles or crushed candy canes into the frosting immediately.

For clean slices, chill the frosted brownies 15–30 minutes. Use a large chef’s knife warmed in hot water and wiped dry between cuts.

Image prompt: A 9×13 pan of frosted brownies being decorated with white piping to form snowflake patterns.

Pro Tips and Common Mistakes

Mistake: Overbaking. Result: Dry, cakey brownies. Solution: Start checking early and use the moist crumb test.
Mistake: Frosting warm brownies. Result: Melty, weepy frosting. Solution: Cool completely or chill briefly before frosting.
Mistake: Too much flour. Result: Chewier, drier texture. Solution: Measure flour correctly.
Mistake: Using liquid food coloring. Result: Runny buttercream. Solution: Use gel or paste coloring.
Tip: For extra shiny tops, whisk sugar into warm butter and bake at a steady temperature.
Tip: Use room-temperature eggs so the batter mixes smoothly.
Tip: If buttercream is too soft, chill briefly and re-whip.

Variations and Smart Swaps

Image prompt: Three brownie varieties on a tray—peppermint, salted caramel, and white chocolate pistachio.

Peppermint Frosted Christmas Brownies

Add 1/2 teaspoon peppermint extract to the frosting and top with crushed candy canes.

Chocolate Ganache Frosted Brownies

Swap buttercream for a pourable dark chocolate ganache (1:1 dark chocolate to cream by weight), then chill until spreadable.

Cream Cheese Frosting

For tangy contrast, make a cream cheese frosting (6 oz cream cheese + 1/2 cup butter + 2–3 cups powdered sugar) and keep brownies chilled.

Gluten-Free Frosted Christmas Brownies

Use a 1:1 gluten-free flour blend. Add 1 teaspoon xanthan gum if your blend lacks it.

Nutty or Salted Caramel

Fold 1 cup toasted pecans or walnuts into the batter. Drizzle salted caramel over the frosting and sprinkle flaky sea salt.

Lower-Sugar Version

Reduce granulated sugar by up to 25% and emphasize frosting flavor or use dark chocolate chips to keep richness.

Allergy Swaps

Egg replacer: Use a commercial egg replacer or 1/4 cup applesauce per egg, knowing texture will change. For dairy-free, replace butter with vegan butter and use plant-based cream for the frosting.

Include internal link: For a crunchy, addictive holiday treat that complements brownies, try Christmas Crack.

Decorating Ideas That Impress

Pipe small fir-tree shapes with a star tip and top with a yellow sugar pearl.
Stencil powdered sugar snowflakes over frosted brownies.
Press edible gold flakes or sanding sugar into the frosting.
Make mini brownie cups in a muffin tin and frost like cupcakes.

Serving and Portioning

For parties, cut into 2-inch squares for 24 pieces or smaller bites for 30–36 portions. On a dessert tray, pair rich brownies with lighter cookies and fruit and serve with coffee, hot chocolate, or spiced tea.

Storage and Reheating

Short-Term Storage

Room temperature: Frosted brownies can sit up to 24 hours in a cool room, loosely covered.
Refrigerator: Store airtight up to 5 days with parchment between layers; bring to room temperature before serving.

Freezing

Unfrosted brownies freeze best. Wrap tightly and freeze up to 3 months, then thaw and frost.
For frosted brownies, flash-freeze squares on a tray, then stack with parchment in a container and thaw in the fridge.

Reheating

To refresh, microwave a single square for a few seconds or warm a whole pan at 300°F for several minutes.
If frozen unfrosted, thaw, then warm briefly before frosting.

Nutrition Insights

Exact nutrition depends on ingredients and portion size, but a 2-inch frosted square typically lands around 260–320 calories with moderate fat and carbohydrates, plus a little protein and fiber.

Buttercream contributes most of the calories, so thinner frosting or smaller designs will reduce the total.
Sugar alternatives can affect texture; if you need precise macros, weigh ingredients and use nutrition software.

Frequently Asked Questions (FAQ)

Q: Can I make these brownies ahead of time for a party?
A: Yes. Bake up to 2 days ahead, store unfrosted at room temperature, and frost the day you serve. You can also freeze unfrosted brownies for up to 3 months, then thaw and frost.

Q: Why did my brownies come out cakey instead of fudgy?
A: Causes include too much flour, overmixing after adding flour, baking too long, or using baking powder. Measure carefully, fold gently, and pull them when a toothpick shows moist crumbs.

Q: How do I prevent frosting from melting on warm days?
A: Use slightly cooler butter, chill the frosted pan before transport, and consider a more heat-stable buttercream style.

Q: Can I use boxed brownie mix for the base?
A: Yes. Follow package directions, cool completely, then add the frosting and decorations from this recipe.

Q: How do I get a shiny, crackly top on brownies?
A: Whisk sugar into melted butter and eggs and avoid too much leavening. Bake at a steady temperature.

Q: Can I use cream cheese frosting on these brownies?
A: Yes, but keep them chilled and slice cold for clean edges.

Q: My frosting is grainy. What happened?
A: Usually unsifted powdered sugar or under-creamed butter. Sift sugar and beat butter thoroughly until smooth before adding sugar.

Pairings and Presentation Suggestions

Pair with warm mulled cider, peppermint hot chocolate, or espresso.
Serve on a white platter with evergreen sprigs and cranberries.
On a dessert buffet, place brownies next to lighter cookies like thumbprints or shortbread.

Image prompt: A holiday dessert table featuring a platter of frosted brownies, a stack of sugar cookies, and a bowl of cranberry compote.

Why Technique Matters More Than Ingredients

Great holiday baking isn’t about exotic ingredients; it’s about technique—measuring accurately, managing temperature, and respecting timing. Frosted Christmas Brownies are forgiving, but the difference between good and great lies in cooling properly before frosting, not overbaking, and using a frosting with the right texture for your climate.

Related Recipes to Try

If you like chocolate desserts that pair with brownies, see our Christmas Bars for layered traybakes.
To round out a cookie tray, try our festive Christmas Cookies.
For a crunchy sweet-salty snack, our Christmas Crack is a great companion.

Conclusion

Frosted Christmas Brownies are an approachable, crowd-pleasing holiday dessert that balances a fudgy chocolate base with a festive, pipeable frosting. With the technique notes and troubleshooting above, you can tailor the recipe for texture, flavor, and presentation—whether you’re baking for a cookie swap, holiday party, or family dessert table.

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.