Festive Christmas Brownie Desserts Kids Will Love That Steal the Show

Brownies are already a crowd-pleaser, but give them a holly-jolly twist and you’ve got instant holiday magic. These festive Christmas brownie desserts are kid-approved, parent-friendly, and outrageously fun to decorate. They’re easy enough for little hands to help with (hello, sprinkle duty) and impressive enough to wow your guests—without you needing a pastry degree.

We’re talking fudgy centers, crunchy toppings, twinkly colors, and just the right amount of nostalgia. Ready to turn the dessert table into Santa’s favorite stop? Let’s bake some joy.

1. North Pole Peppermint Bark Brownies With Crunchy Swirl

These brownies are like peppermint bark and fudgy brownies had a very merry baby. The bite is rich and chewy with a cool peppermint crunch on top. They’re perfect for cookie swaps, classroom treats, or when you want something that screams “holiday” without screaming “difficult.”

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 6 oz (170 g) semi-sweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (55 g) brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 tsp fine salt
• 1/2 tsp peppermint extract
• 3/4 cup (130 g) mini chocolate chips
• 1 cup (170 g) white chocolate chips
• 1 tbsp neutral oil (for melting white chocolate)
• 1/2 cup (70 g) crushed peppermint candies or candy canes

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang.
2. Melt butter and semi-sweet chocolate in a heatproof bowl over simmering water (or microwave in 20-second bursts), stirring until smooth. Cool 5 minutes.
3. Whisk in sugars, then eggs, vanilla, and peppermint extract until glossy.
4. Sift in flour, cocoa, and salt. Fold gently until just combined, then fold in mini chocolate chips.
5. Spread batter into pan and bake 22–26 minutes, until the center is set but still fudgy. Cool completely in the pan.
6. Melt white chocolate chips with oil until smooth. Spread over cooled brownies and immediately sprinkle with crushed peppermint.
7. Chill 15–20 minutes to set the topping. Lift out with parchment and slice into squares.

Serve chilled for extra snap or at room temp for maximum fudginess. Want less mint? Swap peppermint for almond extract and top with red and green sprinkles. Double the batch for a 9×13 pan and bake 28–32 minutes—trust me, they disappear fast.

2. Santa Hat Strawberry Brownie Bites Kids Can Build

These bite-sized brownie cups wear adorable strawberry “hats” with a fluffy cream cheese frosting brim. They look fancy, but they’re basically edible crafts. Kids can assemble them like little pastry elves, and you’ll look like a holiday superhero.

Ingredients:

• 1 box brownie mix (18–19 oz) + ingredients on the box (usually eggs, oil, water)
• Nonstick spray
• 1 lb (450 g) small strawberries, hulled
• 4 oz (115 g) cream cheese, softened
• 1/4 cup (55 g) unsalted butter, softened
• 1 1/2 cups (180 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Spray a mini muffin tin with nonstick spray.
2. Prepare brownie batter per the box instructions. Fill each cavity about 3/4 full.
3. Bake 10–12 minutes until tops are set. While warm, use a small spoon to gently press the centers down to create a little well. Cool completely in the pan, then twist to release.
4. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy.
5. Pipe or spoon a ring of frosting into each brownie well. Top with a strawberry (point up), then add a tiny frosting “pom-pom” on the tip.

Serve the same day for the best texture. No strawberries? Use raspberries or decorate with red M&M “hats.” For a shortcut, swap the frosting for whipped cream right before serving. Kids love adding sprinkles—just keep them light so the hats don’t slide.

3. Reindeer Salted Caramel Brownies With Pretzel Antlers

These reindeer brownies are salty-sweet, gooey in the middle, and ridiculously cute. Caramel swirls, chocolatey faces, and pretzel antlers make them a holiday showstopper that still takes minimal effort. Perfect for movie nights or classroom parties where you need max smiles per square.

Ingredients:

• 10 tbsp (140 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 3/4 cup (75 g) unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/2 tsp fine salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 1/2 cup (120 g) thick caramel sauce (store-bought or homemade)
• Flaky sea salt for finishing
• Pretzel twists (for antlers)
• Candy eyes
• Red candy noses (M&M, Sixlet, or red icing)
• Melted chocolate or chocolate frosting (for “glue”)

Instructions:

1. Heat oven to 325°F (165°C). Line an 8-inch square pan with parchment.
2. In a saucepan over low heat, melt butter with sugar and cocoa, stirring until glossy. Remove from heat; cool 3–4 minutes.
3. Whisk in eggs and vanilla until thick and shiny. Stir in baking powder, salt, and flour just until combined.
4. Spread batter in the pan. Dollop caramel in 6–8 spots and swirl gently with a knife. Sprinkle lightly with flaky salt.
5. Bake 25–30 minutes, until edges are set and the center is just slightly soft. Cool completely.
6. Cut into rectangles. Attach pretzel “antlers,” candy eyes, and red noses using melted chocolate or frosting as glue.

For ultra-fudgy reindeer, chill before slicing. Want to level up? Add chocolate chunks to the batter or swap caramel for peanut butter. If transporting, add antlers at the destination so they don’t break en route—learned that the hard way.

4. Snowy Hot Cocoa Brownie Cups With Marshmallow Clouds

Imagine hot cocoa in dessert form: rich brownie cups filled with marshmallow fluff and topped with whipped cream and cocoa dust. They’re cozy, sweet, and totally wintery. Kids love the marshmallow pull; adults love how “not too sweet” these taste with a sprinkle of cocoa.

Ingredients:

• 1/2 cup (115 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 1/2 cup (45 g) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup (130 g) chocolate chips
• 1 cup marshmallow creme/fluff
• 1 cup cold heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract (for whipped cream)
• Unsweetened cocoa powder, for dusting
• Mini marshmallows and snowflake sprinkles (optional)

Instructions:

1. Heat oven to 350°F (175°C). Grease a standard muffin tin or line with paper cups.
2. Whisk melted butter with sugar. Whisk in eggs and vanilla until smooth.
3. Sift in flour, cocoa, baking soda, and salt. Fold until just combined. Stir in chocolate chips.
4. Divide into 12 muffin cups. Bake 12–14 minutes until tops are set. While warm, use the back of a spoon to press a well into each center. Cool completely.
5. Pipe or spoon marshmallow creme into each well.
6. Beat heavy cream, powdered sugar, and vanilla to soft peaks. Top each cup with a swoop of whipped cream, dust with cocoa, and add mini marshmallows or sprinkles.

Serve immediately or chill up to 4 hours (add whipped cream just before serving for best fluff). For a mocha moment, add 1 tsp instant espresso to the batter. Need dairy-free? Use coconut whipped topping and dairy-free chocolate chips—seriously good.

5. Christmas Tree Brownie Wedges With Sparkly Lights

Turn a round pan of brownies into a mini forest of edible trees. They’re fun to decorate, easy to hold, and basically a guaranteed photo op. This is the one to set out for the “decorate-your-own” station—kids will happily become your frosting artists.

Ingredients:

• 3/4 cup (170 g) unsalted butter
• 8 oz (225 g) bittersweet chocolate, chopped
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) brown sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (25 g) Dutch-process cocoa powder
• 1/2 tsp fine salt
• Green buttercream or vanilla frosting + green gel color
• Assorted sprinkles (lights, stars), candy pearls
• Candy canes or pretzel sticks (for trunks)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment.
2. Melt butter and chocolate together over low heat or in the microwave in short bursts; stir smooth and cool slightly.
3. Whisk in sugars, then eggs and vanilla until shiny and thick.
4. Sift in flour, cocoa, and salt; fold just to combine. Spread batter evenly in the pan.
5. Bake 24–28 minutes, until the center is set with a slight jiggle. Cool completely in the pan.
6. Remove and cut into 8–10 wedges. Tint frosting green if needed and pipe zigzags to mimic branches.
7. Decorate with sprinkle “lights,” a candy star on top, and insert a small candy cane piece or pretzel stick at the base for the trunk.

For cleaner cuts, chill before slicing. Add a peppermint surprise by crushing candy canes onto the frosting. Want gluten-free? Use your favorite 1:1 GF flour blend. These travel well and hold up at room temp for hours—perfect party dessert.

Tips for Brownie Perfection

Because fudgy beats cakey for these holiday bites, here are a few quick wins:

• Don’t overmix once the flour goes in—overmixing makes them tough.
• Underbake slightly, then cool in the pan. Residual heat finishes the center.
• Line pans with parchment for clean lifts and sharp edges.
• Chill before cutting for neat slices, especially with gooey toppings.

Make-Ahead and Storage

• Most brownies keep 3–4 days, tightly covered at room temp.
• Unfrosted brownies freeze beautifully up to 2 months; thaw, then decorate.
• Add fresh fruit or whipped toppings right before serving for best texture.

Ready to deck the halls and the dessert table? These festive Christmas brownie desserts kids will love have a little something for everyone—minty, gooey, adorable, and totally giftable. Bake one, bake all, and watch them disappear faster than Santa’s cookies. Happy holiday baking!