Christmas tree brownies are a festive, fun treat that's perfect for all ages. Chewy chocolate brownies are decorated with white chocolate drizzle and colorful sprinkles. Perfect for your next holiday dessert tray!
These homemade brownie trees will brighten up your next dessert tray and impress guests. They are made with a handful of baking staples and turn out moist and perfectly chocolatey.
The brownie base is prepared using two bowls and a spoon - no mixer needed! Check out the post for detailed photos on how to slice your brownies into trees. Decorating is easy and can make a fun holiday activity for kids.
Serve Christmas tree brownies at your next holiday party, work potluck, or family gathering. For a classic brownie recipe, try my dark chocolate walnut brownies.
Ingredients and substitutions
- Unsalted butter - Butter and ¼ teaspoon salt can be substituted with salted butter if desired.
- Sugars - You'll need granulated and brown sugars for this recipe. Granulated sugar helps give these brownies a crunchy crust and chewy texture, while the molasses in brown sugar adds depth of flavor and makes them more fudgy.
- Vanilla extract - Adds depth of flavor to your brownies.
- Eggs - Add stability and structure to your brownies.
- All-purpose flour - I've only tested this recipe using all-purpose flour. I do not recommend making any substitutions, as this can change the texture and consistency of your brownies.
- Cocoa powder - I used natural cocoa powder but dutch cocoa powder would also work in this recipe since there are no leavening agents.
- Salt - Enhances the flavor of your brownies without making them "salty".
- White chocolate melting wafers - Can be substituted with white chocolate chips but I recommend melting wafers because they're easy to work with and made for melting.
- Sprinkles - Nonpareils, jimmies, star shaped sprinkles, and mini M&M's candies make cute decorations for Christmas trees.
Tips and tricks
Pan size - I highly recommend using a square 8x8 baking pan for this recipe. This recipe can also be doubled and prepared in a rectangular 9x13 baking pan. A 9x9 square pan can work in a pinch but your brownies will turn out thinner.
Use parchment paper - Parchment paper makes for easy cleanup afterward and brownies lift effortlessly out of the pan after baking.
Don't overmix - Once you've added the dry ingredients, mix only until the ingredients are incorporated. Overmixing after flour has been added can overwork the gluten, making baked goods tough.
Check for doneness - If you've never made this recipe before, start checking your brownies for doneness 3 or 4 minutes early. If your oven runs hot, they may already be done. An overbaked brownie will be dry and crumbly - you're looking for a rich, moist pan of brownies. Check brownies by inserting a toothpick into the center of the pan. If the toothpick comes out with raw batter, they need more time. If the toothpick comes out with a few crumbs, they're done.
Slicing and decorating
How to cut brownies into triangles - Slice your square in half lengthwise to create two rectangles (top left). Next, make cuts about 1 inch in on the top corners of each rectangle, angling down to the bottom corners (top right). These pieces are scraps that can be used for taste testing. Now you'll make diagonal cuts to form the trees (bottom left). Each tree measures about 2 inches across on the bottom. To make sure your trees turn out even, make small notches across the top and bottom of your brownie slabs, then create diagonal cuts to "connect the dots".
For smooth edges - Allow brownies to cool completely in the pan. Use a clean, sharp knife and wipe the blade after every cut. Use a swift, downward motion, not a sawing motion. Sawing creates jagged edges. Optionally, spray your knife with cooking spray after each slice to ensure your cuts turn out smooth.
Decorating your trees - Once your trees are cut and chocolate is melted, drizzle each tree with white chocolate. While the chocolate is wet, top with sprinkles or small candies. Allow the chocolate to dry completely before serving your brownies.
Frequently asked questions
Yes, brownies can be frozen for up to 3 months in a tightly sealed container. They'll keep best when stored as a baked, uncut slab. This ensures they stay moist and fresh in the center.
Transfer frozen brownies from the freezer to the counter top and allow them to thaw. A single brownie will only take about 30 minutes to thaw to room temperature, while a whole slab can take 2 to 3 hours.
Sprinkles, M&M's candies, crushed candy canes, chocolate chips, chopped nuts, or crushed pretzels work great as brownie tree decorations.
Once your brownies have been sliced, they will keep for 3-4 days in a sealed container at room temperature. If making brownies ahead for an event, I recommend leaving them uncut until just before serving. This way they stay nice and moist inside.
Your brownies will rise a little, but not much. There's no leavening in this recipe which means they'll turn out fairly dense and rich.
Yes, when doubled this recipe will fit in a 9x13 pan. Your baking time may increase by 5 minutes or so.
Recommended
📖 Recipe
Christmas Tree Brownies
Ingredients
Brownies
- ½ cup (113 g) unsalted butter, melted
- ½ cup (99 g) granulated sugar
- ½ cup (106 g) brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- ¾ cup (90 g) all purpose flour
- ½ cup (42 g) cocoa powder
- ½ teaspoon salt
Decorations
- 3 ounces (85 g) white chocolate melting wafers, or chocolate chips
- sprinkles and mini m&m's, optional decorations
Instructions
Brownies
- Preheat oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper and set aside.
- In a large bowl, add melted butter, sugars, vanilla, and eggs. Stir until fully combined. Set aside.
- In a separate bowl, sift together the dry ingredients: flour, cocoa powder, and salt. Slowly add to butter mixture and stir until fully incorporated.
- Pour brownie batter into lined 8x8 pan and bake for about 19-23 minutes, or until toothpick inserted into the center comes out clean or with crumbs (not wet batter).
- Remove brownies from oven and allow to cool completely. Remove from pan and cut brownies in half. Slice a thin wedge from the edges of each rectangle (about 1 inch on the top, tapering down to the bottom corner). Then, carefully slice brownies into 14 tall triangles (each tree has a 2 inch wide base). Use the photos in the post above as a visual aid.
- Arrange brownie trees onto a piece of wax paper or parchment to be decorated.
Decorations
- In a small bowl, microwave white chocolate wafers (or chocolate chips) in 30 second increments, stirring until melted and smooth.
- Using a spoon, drizzle chocolate across brownies. Optionally, add sprinkles and mini M&M's candies. Allow chocolate to harden before moving or storing.
Equipment Recommendations
Notes
- The original recipe included ⅛ teaspoon of peppermint extract stirred into the melted white chocolate. Feel free to add this in for a light peppermint flavor.
- Brownies will keep for 3-4 days in a sealed container at room temperature.
- Dutch cocoa can be substituted with natural cocoa powder.
Thank you for the great recipe.
This is a great and simple idea! Hadn`t thought of it before, but will now definitely give it a try. Thanks, friend, and Merry Christmas! 🙂