Fudgy Christmas Tree Brownies That’ll Have Everyone Decorating Like Elves

Brownies that look like Christmas trees? Say no more. These fudgy beauties are rich, chewy, and ridiculously cute—and the decorating is half the fun. Whether you’re baking with kids, hosting a cookie swap, or just want a festive treat that’s not sugar cookies (again), these five variations have your holiday dessert table covered.

We’re talking glossy crackly tops, deep chocolate flavor, and colorful “ornaments” you can mix and match. Grab a baking pan and your favorite sprinkles—let’s bake some holiday magic.

1. Classic Fudge-Loaded Christmas Tree Brownies With Buttery Vanilla Frosting

This is the classic—super fudgy brownies cut into tree shapes and topped with a creamy vanilla frosting “garland.” It’s easy, kid-friendly, and wildly crowd-pleasing. If you want that iconic holiday look without fuss, start here.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup unsweetened cocoa powder (Dutch-process if you love deep chocolate)
• 1/2 teaspoon fine sea salt
• 1 cup all-purpose flour
• 1/2 cup mini chocolate chips (optional but delightful)
• 8–10 small candy canes or pretzel sticks (for “trunks”)

Vanilla Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 2–3 tablespoons milk or heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Green gel food coloring
• Sprinkles, mini M&M’s, and edible pearls for decorating

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. Melt the butter in a saucepan over low heat. Remove from heat and whisk in granulated and brown sugar until glossy.
3. Whisk in eggs one at a time, then vanilla. Stir in cocoa powder and salt until combined and shiny.
4. Fold in flour just until no streaks remain. Stir in mini chocolate chips. Spread into the pan; smooth the top.
5. Bake 24–28 minutes, until the center is set but a toothpick comes out with moist crumbs. Don’t overbake—fudgy is the goal.
6. Cool completely in the pan, then chill 30 minutes for cleaner cuts.
7. Make frosting: Beat butter until creamy. Add powdered sugar, milk, vanilla, and salt; beat until fluffy. Tint green.
8. Lift brownies out. Cut into 3 even rows lengthwise, then cut each row into triangles (like zigzags) to make trees. Insert candy cane or pretzel trunks.
9. Pipe frosting in zigzag “garlands” and add sprinkles and candies as ornaments.

Pro tip: For ultra-clean edges, wipe your knife between cuts. Swap vanilla frosting for cream cheese frosting if you love tang.

2. Peppermint Bark Christmas Tree Brownies With White Chocolate Drizzle

Chocolate + peppermint is holiday perfection. These brownies get a cool mint swirl and a crunchy peppermint bark topping. They’re festive without being too sweet, and they look like they came from a bakery case.

Ingredients:

• 3/4 cup unsalted butter
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 3/4 cup natural cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped dark chocolate or chips

Peppermint Bark Topping:

• 6 ounces white chocolate, chopped
• 1 tablespoon coconut oil or neutral oil
• 1/3 cup crushed candy canes
• Optional: red and green sanding sugar
• Pretzel sticks or chocolate-dipped pretzels for trunks

Instructions:

1. Preheat to 350°F (175°C). Line and grease a 9×13-inch pan.
2. In a heatproof bowl, melt butter. Whisk in sugar. Add eggs, vanilla, and peppermint extract; whisk until smooth.
3. Stir in cocoa, flour, and salt just until combined. Fold in dark chocolate.
4. Bake 22–26 minutes, until set with fudgy crumbs. Cool completely.
5. Melt white chocolate with oil in short bursts in the microwave, stirring until smooth.
6. Spread a thin layer of white chocolate over the cooled brownies. Sprinkle immediately with crushed candy canes and sanding sugar. Chill 15 minutes to set.
7. Cut into triangle trees and add pretzel trunks. Drizzle extra melted white chocolate in zigzags for a snowy look.

Serving ideas: Add a tiny star sprinkle on top of each tree. Prefer subtle mint? Use 1/2 teaspoon peppermint extract instead of 1 teaspoon.

3. Gluten-Free Fudgy Trees With Cream Cheese “Snow” Frosting

Gluten-free friends, you’re invited. These are dense and fudgy thanks to almond flour and a touch of cornstarch. The cream cheese frosting adds that cozy, tangy “snowdrift” vibe that keeps everyone coming back for another piece.

Ingredients:

• 1/2 cup unsalted butter
• 8 ounces semi-sweet chocolate, chopped
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup blanched almond flour
• 2 tablespoons cornstarch
• 1/4 cup cocoa powder
• 1/2 teaspoon fine sea salt

Cream Cheese Frosting:

• 6 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt
• Green sprinkles, silver dragees, and coconut flakes (for “snow”)
• Gluten-free pretzel sticks for trunks

Instructions:

1. Heat oven to 350°F (175°C). Line and grease an 8×12-inch or 9×13-inch pan (thinner brownies in larger pan).
2. Melt butter and chocolate together over low heat, stirring until smooth. Cool 5 minutes.
3. Whisk in sugars, then eggs and vanilla until glossy.
4. Fold in almond flour, cornstarch, cocoa, and salt. Batter will be thick and lustrous.
5. Bake 20–24 minutes, until edges are set and the center is just slightly jiggly. Cool completely, then chill 30 minutes.
6. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy.
7. Cut brownies into trees. Pipe or spread frosting in swoops to look like snow-covered branches. Add sprinkles and coconut flakes. Insert GF pretzel trunks.

Make-ahead note: These taste even fudgier on day two. Store covered in the fridge and decorate just before serving.

4. Hot Cocoa Christmas Tree Brownies With Marshmallow Swirl

Imagine a mug of hot chocolate turned into a brownie. These are rich with cocoa, studded with mini marshmallows, and drizzled with chocolate ganache. It’s cozy, nostalgic, and perfect for a holiday movie night.

Ingredients:

• 1 cup unsalted butter
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup cocoa powder
• 1 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips

Ganache Drizzle:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• Crushed graham crackers or snowflake sprinkles for topping
• Mini candy canes or chocolate wafer sticks for trunks

Instructions:

1. Preheat oven to 350°F (175°C). Line and grease a 9×13-inch pan.
2. Melt butter. Whisk in sugar until glossy. Add eggs and vanilla; whisk vigorously for 1 minute to get that crackly top.
3. Stir in cocoa, flour, salt, and baking powder just until combined. Fold in marshmallows and chocolate chips.
4. Spread into the pan. Bake 23–27 minutes. Marshmallows may peek through and caramelize—delicious. Cool completely.
5. Warm cream until steaming; pour over chocolate chips. Let sit 2 minutes, then stir until silky.
6. Cut into trees, add trunks, then drizzle with ganache. Sprinkle crushed grahams or snowflakes for a hot-cocoa-meets-s’mores moment.

Kid hack: Let kids “paint” the trees with ganache using clean pastry brushes. Less precise, more fun.

5. Salted Caramel Christmas Tree Brownies With Crunchy Toffee Ornaments

For the caramel lovers. These brownies have a ribbon of salted caramel baked inside and a drizzle on top. The toffee bits add crispy pops that taste like candy ornaments. Fancy without being fussy—yes, please.

Ingredients:

• 3/4 cup unsalted butter
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/2 cup chopped dark chocolate

Caramel Layer & Topping:

• 3/4 cup thick caramel sauce (store-bought or homemade)
• 1/2 teaspoon flaky sea salt (plus more for finishing)
• 1/3 cup toffee bits (like Heath bits)
• Green tinted white chocolate or green candy melts for garland
• Pretzel sticks or chocolate-coated biscuit sticks for trunks

Instructions:

1. Heat oven to 350°F (175°C). Line and grease a 9×13-inch pan.
2. Melt butter; whisk in sugar. Add eggs and vanilla; whisk until smooth.
3. Stir in cocoa, flour, and sea salt. Fold in chopped dark chocolate.
4. Spread half the batter in the pan. Warm caramel slightly and stir in flaky salt. Dollop caramel over batter and swirl lightly. Top with remaining batter and smooth.
5. Bake 24–28 minutes, until just set with fudgy crumbs. Cool completely, then chill 30 minutes.
6. Cut into trees and insert trunks. Drizzle with extra caramel and a zigzag of green-tinted white chocolate. Sprinkle toffee bits and a pinch of flaky salt.

Serve it up: A scoop of vanilla ice cream turns these into holiday sundae vibes. If your caramel is thin, simmer it 2–3 minutes to thicken before swirling.

How To Cut Perfect Christmas Tree Shapes

Let’s keep it clean and cute. Here’s the easiest method:

• Chill brownies before cutting—30 to 60 minutes is ideal.
• Cut the slab into three long strips. Then cut alternating triangles along each strip (zigzag pattern).
• Use a long, sharp knife and wipe it between cuts. If frosting is on top, score gently first.
• Save the small edge scraps for trifles or ice cream topping. Waste nothing—that’s holiday spirit.

Kid-Friendly Decorating Setup

Turn your counter into a mini decorating station. Kids love choices, and a little prep prevents chaos (mostly):

• Bowls of sprinkles, mini M&M’s, micro marshmallows, edible glitter, and crushed candy canes.
• Piping bags fitted with star or round tips, or zip-top bags with tiny snips.
• Garland options: green buttercream, melted candy melts, or ganache.
• Trunks: pretzel sticks, candy canes, or chocolate wafer sticks.
• Stars: gold dragées, star sprinkles, or cut mini gummies.

Make-Ahead, Storage, and Freezing

• Bake up to 2 days ahead. Store undecorated brownies, covered, at room temp.
• Frosted/decorated brownies keep 3–4 days in the fridge. Bring to room temp before serving.
• Freeze undecorated slabs well-wrapped for up to 2 months. Thaw overnight, then cut and decorate.

Brownie Troubleshooting (Because It Happens)

• Too cakey? You probably overbaked. Aim for a toothpick with moist crumbs, not clean.
• Dry edges, gooey center? Your oven might run hot. Reduce temp by 15°F next time and rotate the pan.
• No crackly top? Whisk the eggs and sugar vigorously for a minute to aerate the batter.
• Frosting sliding off? Brownies were warm. Chill them first, then decorate.

Ready to deck the halls—and your dessert plate? These Fudgy Christmas Tree Brownies are the kind of festive baking that tastes as good as it looks. Pick a recipe, gather some sprinkles, and get the kids (or your inner kid) involved. Your holiday table just got a lot more joyful, and trust me, there won’t be leftovers for long.