Quick & Easy Christmas Brownies Anyone Can Make for Instant Holiday Cheer

Let’s be honest: when December hits, we want cozy desserts that feel fancy but take zero fuss. These brownies deliver all the gooey, fudgy joy—without the stress. We’re talking one-bowl tricks, clever shortcuts, and festive flair that makes them look bakery-level. Your oven’s about to be the most popular spot in the house.

I put together five creative takes that cover the classics, a peppermint showstopper, a gluten-free dream, a skillet cookie-brownie mashup, and a no-bake option for when the oven is “booked.” Each one is fast, foolproof, and party-ready. Pick your favorite—or make them all and become a holiday legend.

1. Classic Fudgy Christmas Brownies With Peppermint Sparkle

This is your baseline holiday brownie: intensely chocolatey, crackly-topped, and fudgy in the center. A whisper of espresso and a finish of crushed candy canes make it feel 100% festive without going overboard. It’s the brownie everyone reaches for first.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 6 oz (170 g) bittersweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract (optional but delightful)
• 1/4 tsp fine sea salt
• 3/4 cup (95 g) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp instant espresso powder (boosts chocolate flavor)
• 1/2 cup (90 g) mini chocolate chips
• 2 tbsp crushed candy canes, plus more for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease.
2. In a heatproof bowl, melt the butter and chopped chocolate together over a simmering pot (or in the microwave in 20–30 second bursts). Stir until smooth.
3. Whisk in the granulated sugar and brown sugar until glossy. Add eggs one at a time, whisking well after each. Stir in vanilla, peppermint extract, and salt.
4. Sift in the flour, cocoa, and espresso powder. Fold gently until just combined. Fold in mini chocolate chips and crushed candy canes.
5. Spread batter in the pan. Bake 22–26 minutes, until the center is just set and a toothpick comes out with a few moist crumbs.
6. Cool in the pan for 20 minutes, then sprinkle more crushed candy canes on top so they stick lightly. Lift out and slice.

Serve as-is or warm with a scoop of vanilla ice cream and a drizzle of hot fudge. To switch it up, skip peppermint and add toasted walnuts, or swirl 3 tablespoons of raspberry jam into the batter before baking for a berry-chocolate twist.

2. Candy Cane Swirl Brownies That Look Bakery-Made

These are total crowd-pleasers: rich chocolate base with a creamy peppermint-vanilla swirl that looks like you hired a pastry chef. They slice beautifully and bring that red-and-white holiday pop. The best part? The swirl takes two minutes.

Ingredients:

• 1/2 cup (115 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/3 cup (35 g) unsweetened cocoa powder
• 1/2 cup (65 g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup (90 g) chocolate chips
• 4 oz (115 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar (for swirl)
• 1 egg yolk
• 1/2 tsp vanilla extract (for swirl)
• 2–3 drops red food coloring (optional)
• 2 tbsp crushed candy canes, for topping

Instructions:

1. Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment.
2. In a bowl, whisk melted butter, 1 cup sugar, eggs, vanilla, and peppermint. Sift in cocoa, flour, baking powder, and salt; stir until just combined. Fold in chocolate chips. Spread batter in pan.
3. Make the swirl: Beat cream cheese, 1/4 cup sugar, egg yolk, and vanilla until smooth. Tint with a tiny bit of red food coloring for a peppermint look.
4. Dollop spoonfuls of the cream cheese mixture over the brownie batter. Use a knife to gently swirl into figure eights—don’t overmix.
5. Bake 24–28 minutes, until the edges are set and the center jiggles slightly but isn’t liquid. Cool completely. Sprinkle with crushed candy canes before slicing.

Serve chilled for clean cuts and a cheesecake-like bite. Not into peppermint? Swap the extract for orange zest and a touch of orange extract, then top with chocolate curls for a chocolate-orange moment that screams holiday luxury.

3. Gluten-Free Almond Flour Brownies Dusted With Snow

These brownies are naturally gluten-free and unbelievably fudgy thanks to almond flour and cocoa. A little almond extract makes them taste like a chocolate-covered marzipan situation—in the best way. A powdered sugar “snow” on top gives instant holiday vibes.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 6 oz (170 g) dark chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional but lovely)
• 1/4 tsp fine sea salt
• 1 cup (100 g) fine almond flour
• 1/4 cup (25 g) Dutch-process cocoa powder
• 1/2 cup (60 g) chopped toasted almonds (optional)
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment, greased.
2. Melt butter and chocolate together until smooth. Whisk in granulated sugar and brown sugar.
3. Add eggs one at a time, whisking vigorously to create that shiny top. Stir in vanilla, almond extract, and salt.
4. Fold in almond flour and cocoa until just combined. Add toasted almonds if using.
5. Spread in pan and bake 22–25 minutes, until edges are set and the center is just slightly soft. Cool 30 minutes.
6. Dust generously with powdered sugar so it looks like fresh snow. Slice into neat squares.

Serve with espresso or mulled wine for a very adult dessert moment. For a flavor twist, add a teaspoon of instant espresso or swap almond extract for peppermint extract and top with crushed pistachios for a red-and-green finish—seriously pretty.

4. Skillet Peppermint Mocha Brookie (Brownie + Cookie, Zero Fuss)

When you can’t choose between a brownie and a cookie, you choose both. This skillet dessert layers a fudgy brownie base with a soft chocolate-chip cookie top, perfumed with peppermint and espresso. It’s dramatic, cozy, and made to scoop straight from the pan.

Ingredients:

• For the brownie layer:
• 1/4 cup (60 g) unsalted butter
• 3 oz (85 g) semisweet chocolate, chopped
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1/4 cup (30 g) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp instant espresso powder
• Pinch fine sea salt
• For the cookie layer:
• 1/4 cup (60 g) unsalted butter, softened
• 1/4 cup (50 g) brown sugar
• 2 tbsp (25 g) granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 1/4 tsp baking soda
• Pinch fine sea salt
• 1/3 cup (60 g) chocolate chips
• 1 tbsp crushed candy canes

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8–9 inch oven-safe skillet (cast iron is perfect).
2. Make the brownie: Melt butter and chocolate; whisk in sugar, then egg, vanilla, and peppermint. Stir in flour, cocoa, espresso, and salt. Spread in skillet.
3. Make the cookie: Cream softened butter with brown and granulated sugar. Beat in egg yolk and vanilla. Mix in flour, baking soda, and salt. Fold in chocolate chips and crushed candy canes.
4. Drop spoonfuls of cookie dough over the brownie layer. No need to cover completely—gaps are cute.
5. Bake 20–24 minutes, until the cookie is golden and the brownie is just set. Let rest 10 minutes.

Serve warm with whipped cream or peppermint ice cream. Want it extra gooey? Pull it a minute earlier and eat with spoons. For a nutty twist, swap chocolate chips for chopped hazelnuts and add a teaspoon of hazelnut spread in dollops before baking.

5. No-Bake Chocolate Peppermint Brownie Bars (Freezer-Friendly!)

When the oven’s busy with the roast and pies, these no-bake brownies save the day. They’re dense, fudgy, and topped with a silky chocolate ganache that sets in the fridge. Bonus: they slice clean, pack well, and keep beautifully.

Ingredients:

• For the base:
• 1 3/4 cups (175 g) fine chocolate cookie crumbs (like chocolate grahams or Oreos, filling removed)
• 1/2 cup (50 g) almond flour or finely ground almonds
• 1/3 cup (35 g) unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter
• 1/2 cup (170 g) sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup (90 g) mini chocolate chips
• For the ganache topping:
• 6 oz (170 g) semisweet chocolate, chopped
• 1/2 cup (120 ml) heavy cream
• 1 tbsp butter (for shine)
• 2 tbsp crushed candy canes

Instructions:

1. Line an 8-inch square pan with parchment, leaving overhang.
2. In a bowl, combine cookie crumbs, almond flour, cocoa, and salt.
3. In a saucepan, melt butter. Remove from heat; whisk in sweetened condensed milk, vanilla, and peppermint extract.
4. Pour the wet mixture into the dry ingredients. Stir until thick and evenly moistened, then fold in mini chocolate chips.
5. Press firmly into the prepared pan. Chill while you make ganache.
6. Heat cream until steaming; pour over chopped chocolate and butter. Let sit 2 minutes, then stir until smooth.
7. Spread ganache over the base. Sprinkle with crushed candy canes. Chill 1–2 hours until set.
8. Lift out using parchment and slice with a hot knife for clean edges.

Keep these in the fridge up to a week or freeze for a month. Swap peppermint for orange extract and top with candied orange peel for a chic twist. For a nut-free version, use extra cookie crumbs instead of almond flour and add a pinch more salt.

Pro Tips For Brownie Greatness

• Don’t overbake: Pull brownies when the center still has a slight wobble and a toothpick shows moist crumbs.
• Shiny crust hack: Beat eggs and sugar well before adding dry ingredients to encourage that crackly top.
• Line with parchment: Cleaner release, cleaner slices, happier you.
• Chill to slice: A 30-minute chill gives sharp edges—worth the wait, trust me.
• Flavor boosters: A teaspoon of espresso powder or a pinch of cinnamon makes chocolate taste deeper.

Festive Finishes That Take Seconds

• Snow dust: Sieve powdered sugar just before serving.
• Holiday crunch: Crushed peppermint, pistachios, or cocoa nibs on top.
• Gift-ready: Wrap squares in parchment and twine, add a sprig of rosemary for instant charm.

There you have it: five ways to get from craving to Christmas brownie bliss without breaking a sweat. Whether you’re baking for the office, the neighbors, or just your couch and a good movie, these recipes deliver big flavor with minimal effort. Pick one tonight—you’re about to make the season a whole lot sweeter.