Classic Christmas Brownies With Festive Sprinkles That Steal the Holiday Spotlight

Need a dessert that makes everyone’s eyes light up the second it hits the table? These Classic Christmas Brownies with Festive Sprinkles are pure holiday joy—fudgy, glossy, and dressed up in red-and-green sparkle. I’m giving you five irresistible ways to bake them, from ultra-classic to a peppermint showstopper. Bake one pan or go full dessert bar—either way, your kitchen’s about to smell like a Hallmark movie.

1. The Fudgy-Glossy Classic That Never Leaves the Plate

Meet the blueprint. This is the brownie that disappears first—deep chocolate flavor, crinkly top, ultra-fudgy center, and a blizzard of festive sprinkles. It’s party-proof, kid-approved, and Santa would 100% ask for seconds.

Ingredients:

• 1 cup (225 g) unsalted butter
• 8 oz (225 g) semisweet chocolate, chopped
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 3 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 3/4 cup (90 g) all-purpose flour
• 1/4 cup (25 g) Dutch-process cocoa powder
• 1/2 tsp fine sea salt
• 1/2 cup festive sprinkles (jimmies or confetti), divided

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment, leaving overhang. Lightly grease the sides.
2. In a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate, stirring until smooth. Remove from heat and cool 5 minutes.
3. Whisk in the granulated and brown sugars until glossy. Add eggs one at a time, whisking 20–30 seconds after each. Stir in vanilla.
4. Sift in the flour, cocoa, and salt. Fold gently with a spatula until just combined—no streaks, no overmixing.
5. Fold in 1/4 cup sprinkles. Spread batter into the pan and smooth the top. Sprinkle the remaining sprinkles evenly over the surface.
6. Bake 26–32 minutes, until the edges are set and a toothpick comes out with a few moist crumbs. Cool completely in the pan.
7. Lift, slice into squares, and bask in compliments.

Pro tip: For extra fudgy texture, chill the brownies 30 minutes before slicing. Serve with a scoop of vanilla ice cream or a dusting of powdered sugar “snow.” Swap sprinkle colors for any holiday theme—gold and silver for New Year’s, pastels for spring.

2. Peppermint Bark Party Brownies That Taste Like a Candy Cane Hug

If hot cocoa and candy canes had a dessert baby, it’d be this. A peppermint-kissed brownie with a snappy white chocolate layer and crushed candy cane confetti. It’s festive without screaming peppermint overload—promise.

Ingredients:

• 1 cup (225 g) unsalted butter
• 6 oz (170 g) bittersweet chocolate, chopped
• 2 oz (55 g) unsweetened chocolate, chopped
• 1 1/3 cups (265 g) granulated sugar
• 1/3 cup (70 g) packed light brown sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract
• 3/4 cup (90 g) all-purpose flour
• 1/4 cup (25 g) natural cocoa powder
• 1/2 tsp fine sea salt
• 6 oz (170 g) white chocolate chips or bars, chopped
• 1 tbsp neutral oil or 1 tsp coconut oil
• 1/3 cup crushed candy canes
• Festive sprinkles (red/white), for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt butter, bittersweet chocolate, and unsweetened chocolate together over a gentle bain-marie, stirring until smooth. Cool 5 minutes.
3. Whisk in sugars, then whisk in eggs one at a time. Stir in vanilla and peppermint extracts.
4. Fold in flour, cocoa, and salt just until combined. Spread batter in pan.
5. Bake 24–28 minutes, until a toothpick shows moist crumbs. Cool completely.
6. For the bark layer: Melt white chocolate with oil in short bursts in the microwave (50% power), stirring every 20–30 seconds until smooth.
7. Spread the white chocolate over cooled brownies. Shower with crushed candy canes and festive sprinkles.
8. Chill 20–30 minutes to set, then slice with a warm knife.

Serve it up: Add a mug of peppermint mocha and cue the carols. Sensitive to mint? Swap peppermint extract for almond extract and top with toasted sliced almonds and red-green sprinkles instead.

3. One-Bowl Weeknight Brownies That Still Bring the Cheer

Shortcut mode: engaged. These are your weeknight saviors—fewer dishes, fast mixing, and a reliable fudgy bite every time. Perfect for potlucks, classroom parties, or last-minute cookie swaps when life says “surprise!”

Ingredients:

• 3/4 cup (170 g) unsalted butter, melted and slightly cooled
• 1 1/4 cups (250 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 large eggs + 1 egg yolk
• 2 tsp vanilla extract
• 3/4 cup (90 g) all-purpose flour
• 1/2 cup (45 g) cocoa powder (Dutch or natural)
• 1/2 tsp fine sea salt
• 1/2 cup mini chocolate chips (optional but delightful)
• 1/3 cup festive sprinkles, plus more for topping

Instructions:

1. Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. In a large bowl, whisk melted butter, sugars until shiny. Whisk in eggs, yolk, and vanilla for 30 seconds to aerate slightly.
3. Sift in flour, cocoa, and salt. Fold until just combined. Stir in mini chips and sprinkles.
4. Spread batter in the pan. Add a light dusting of extra sprinkles on top.
5. Bake 22–26 minutes, until edges are set and the center is barely jiggly. Cool before slicing.

Make it your own: Stir in 1/2 cup chopped walnuts for crunch, or swirl 2–3 tablespoons of warmed hazelnut spread over the top before baking. These brownies freeze beautifully—wrap tightly and thaw at room temp for emergency dessert moments (we all have them).

4. Browned-Butter Walnut Brownies With Snowy Sprinkle Crunch

Want that “wow, what is that flavor?” reaction? It’s the nutty, toasty magic of browned butter. Paired with crisp walnuts and a snowy sprinkle topping, these taste like the cozy side of winter.

Ingredients:

• 1 cup (225 g) unsalted butter
• 6 oz (170 g) semisweet chocolate, chopped
• 1 1/3 cups (265 g) granulated sugar
• 1/3 cup (70 g) packed dark brown sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (25 g) Dutch-process cocoa powder
• 3/4 tsp fine sea salt
• 1 cup toasted walnuts, roughly chopped
• 1/3 cup white and silver sprinkles (pearls/jimmies), plus more for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. In a light-colored saucepan, melt the butter over medium heat. Cook, swirling, until browned bits form and it smells nutty, 5–7 minutes. Immediately stir in the chocolate until melted and smooth. Cool 5 minutes.
3. Whisk in sugars until glossy. Add eggs one by one, whisking well, then add vanilla.
4. Fold in flour, cocoa, and salt until just combined.
5. Stir in walnuts and sprinkles. Spread in pan and decorate the top with extra sprinkles.
6. Bake 25–30 minutes, until the center is set with a little wobble. Cool completely.

Serving nudge: A drizzle of warm salted caramel turns these into gourmet bakery energy. Not a walnut fan? Pecans or hazelnuts are equally dreamy. For extra sparkle, finish with a pinch of flaky sea salt just before serving.

5. Gluten-Free Almond Truffle Brownies With Red-Green Sparkles

Nobody misses out on dessert here. These gluten-free brownies are insanely rich—think truffle-level chocolate—with almond flour for a plush crumb. The sprinkles keep it festive while the texture stays fudgy and luxurious.

Ingredients:

• 8 tbsp (113 g) unsalted butter
• 8 oz (225 g) dark chocolate (60–70%), chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup (100 g) finely ground almond flour
• 2 tbsp (12 g) cocoa powder
• 1/2 tsp fine sea salt
• 1/3 cup mini chocolate chips (optional)
• 1/3 cup festive sprinkles (GF-certified, if needed)

Instructions:

1. Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. In a heatproof bowl over simmering water, melt butter and chocolate until smooth. Cool 5 minutes.
3. Whisk in sugars. Add eggs one at a time, whisking well. Stir in vanilla and almond extract.
4. Fold in almond flour, cocoa, and salt until just combined. Stir in mini chips and sprinkles.
5. Spread into the pan, smooth, and add a few extra sprinkles on top.
6. Bake 22–27 minutes, until a toothpick comes out with damp crumbs. Cool completely before slicing (they’re tender when warm).

Make-ahead magic: These get even fudgier on day two. Add a thin layer of chocolate ganache if you’re going full truffle vibe—heat 1/2 cup cream, pour over 4 oz chopped chocolate, rest 2 minutes, then stir and spread.

Brownie Basics: Your Holiday Success Kit

Want bakery-level brownies at home? Here’s the cheat sheet.

• Don’t overbake: Pull them when the center has a gentle wobble and crumbs cling to a tester.
• Room temp eggs: Helps the batter emulsify for that shiny, crackly top.
• Measure with care: Spoon and level flour/cocoa to avoid cakey results.
• Let them cool: The crumb sets as they rest. Slice with a warm knife for clean edges.
• Sprinkle smarts: Use jimmies or confetti sprinkles; nonpareils can bleed color in batter, so save them for topping.

How to Store, Freeze, and Gift

• Store: Airtight at room temp for 3–4 days. They stay fudgy.
• Freeze: Wrap slices individually, then bag. Thaw at room temp 30–45 minutes.
• Giftable: Stack squares in parchment-lined tins, add a ribbon, and you’re basically everyone’s favorite neighbor.

Fun Variations and Add-Ins

• Mocha Twist: Add 1–2 tsp espresso powder to the dry ingredients.
• Cherry Cordial: Fold in 1/2 cup chopped dried cherries and 1/2 cup dark chips.
• Gingerbread Glow: Add 1 tsp ground ginger, 1/4 tsp cinnamon, and a pinch of cloves.
• Double Frosted: Chocolate frosting base, white chocolate drizzle, then sprinkles for dramatic flair.

Whether you’re feeding a crowd or sneaking a square in pajama mode by the tree (relatable), these Classic Christmas Brownies with Festive Sprinkles bring pure holiday happiness. Pick a pan, preheat that oven, and bake some cheer—your dessert table just found its star, seriously.