Santa Hat Brownies With Strawberries Everyone Will Beg You to Make Again

These are the holiday bites that vanish in seconds. Cute, festive, and wildly delicious, Santa Hat Brownies with Strawberries deliver that perfect combo: fudgy chocolate base, fluffy white “fur,” and juicy red strawberry tops. They’re the crowd-pleaser you can make for school parties, office potlucks, or your cookie swap when you want to win with minimal stress.

Below are five fun, foolproof spins—different textures, flavors, and shortcuts depending on your vibe. Want classic from-scratch brownies? We’ve got it. Need a no-bake option? Done. Gluten-free or vegan? Covered. Let’s get the jolly going.

1. Classic Fudgy Santa Hats That Steal the Dessert Table

Meet your go-to holiday brownie. Deeply chocolatey, thick, and chewy, these are sturdy enough to hold their strawberry hats without crumbling. They slice cleanly, taste like a bakery treat, and look straight out of a cute Christmas reel.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 8 oz semisweet chocolate, chopped
• 1 1/4 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 3 large eggs, room temp
• 2 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup natural cocoa powder
• 1/2 tsp fine sea salt
• 24 small-to-medium strawberries, hulled flat
• 1 cup heavy cream
• 3 tbsp powdered sugar
• 4 oz cream cheese, softened
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
2. Melt butter and chocolate together in a heatproof bowl over simmering water (or microwave in short bursts). Stir smooth; cool 5 minutes.
3. Whisk in granulated and brown sugars. Add eggs one at a time, whisking well. Stir in vanilla.
4. Sift in flour, cocoa, and salt. Fold until just combined. Do not overmix.
5. Spread into pan. Bake 24–28 minutes, until a toothpick comes out with a few moist crumbs.
6. Cool completely in pan, then chill 30 minutes for cleaner cuts. Slice into 24 squares.
7. Beat cream cheese until smooth. Add powdered sugar and vanilla; beat. Stream in cream and whip until thick, pipeable peaks form.
8. Pipe a nickel-sized dollop on each brownie, press a strawberry (flat side down) to stick, then pipe a tiny “pom-pom” on top.

Serve on a chilled platter so the cream holds. For extra sparkle, dust with powdered sugar right before serving. Want peppermint vibes? Add 1/2 tsp peppermint extract to the cream and sprinkle with crushed candy canes.

2. One-Bowl Box-Mix Minis For When You’re Running Late

Zero shame in the box-mix game—these bite-sized beauties are party gold. You’ll jazz up a brownie mix for a richer, chewier texture and bake them in a mini muffin tin so they’re poppable and adorable.

Ingredients:

• 1 box fudge brownie mix (18–19 oz)
• 2 large eggs
• 1/3 cup neutral oil
• 1/4 cup whole milk (swap for water if needed)
• 1/2 tsp espresso powder (optional, boosts chocolate)
• 1 cup white chocolate chips
• 24–30 small strawberries, hulled flat
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin well or use liners.
2. In a bowl, whisk brownie mix with eggs, oil, milk, and espresso powder until smooth. Fold in white chocolate chips.
3. Spoon batter into tin, filling each well 3/4 full.
4. Bake 12–15 minutes, until set around edges and slightly soft in the center. Cool 5 minutes, then remove to a rack.
5. Whip cream with powdered sugar and vanilla to stiff peaks.
6. Pipe a small dollop on each brownie bite, top with a strawberry, then add a tiny dot on the tip.

Fast hack: Use store-bought whipped topping if you must—just keep the desserts chilled. For glitz, roll the top dot in sanding sugar. These travel beautifully; pack them snugly in a shallow container so the hats don’t wobble.

3. No-Bake Oreo Brownie Santa Hats (The Lazy Genius Version)

No oven? No problem. This dense, truffle-like “brownie” bar comes together with crushed cookies and chocolate. It’s rich, sliceable, and ridiculously easy—perfect for last-minute guests or when your oven is full of ham and casseroles.

Ingredients:

• 36 Oreo cookies (regular, not double-stuf)
• 6 tbsp unsalted butter, melted
• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• Pinch of salt
• 24 small-to-medium strawberries, hulled flat
• 3/4 cup mascarpone cheese, cold
• 3/4 cup heavy cream, cold
• 3 tbsp powdered sugar
• 1/2 tsp vanilla paste or extract

Instructions:

1. Line an 8×8-inch pan with parchment.
2. Crush Oreos in a food processor to fine crumbs. Add melted butter and pulse to combine. Press firmly into pan.
3. Heat chocolate and cream until melted and smooth. Stir in vanilla and salt. Pour over crust; spread evenly.
4. Chill 1–2 hours until set. Slice into 16–20 squares.
5. Beat mascarpone briefly to loosen. Add cream, powdered sugar, and vanilla; whip to medium-stiff peaks.
6. Pipe a base dollop, add a strawberry, then a small top dot. Keep chilled until serving.

Flavor swaps: Use mint Oreos for a festive twist, or drizzle the set bars with melted white chocolate before slicing. These keep well—store airtight in the fridge up to 3 days.

4. Gluten-Free Almond Brownies With Snowy Vanilla Clouds

Rich almond flour brownies are naturally fudgy and gluten-free—no one will guess. The nutty flavor pairs perfectly with strawberries and vanilla cream. Take these to a mixed-diet party and watch the plate clear.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 6 oz dark chocolate (60–70%), chopped
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs, room temp
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/4 cups fine almond flour
• 2 tbsp cocoa powder
• 1/2 tsp baking powder (gluten-free)
• 1/4 tsp fine sea salt
• 24 strawberries, hulled flat
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 3 tbsp powdered sugar
• Seeds from 1/2 vanilla bean or 1 tsp vanilla paste

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×12 or 9×9-inch pan with parchment.
2. Melt butter and chocolate together; cool slightly. Whisk in sugars.
3. Add eggs one at a time, whisking vigorously. Stir in vanilla and almond extracts.
4. Fold in almond flour, cocoa, baking powder, and salt until just combined.
5. Bake 22–26 minutes, until set with a slight jiggle. Cool fully and chill 30 minutes.
6. Slice into squares. Beat cream cheese until smooth; add powdered sugar and vanilla. Stream in cream and whip to thick peaks.
7. Pipe cream, add strawberries, and finish with a small top dot.

To amp the almond, sprinkle the brownies with toasted sliced almonds before baking. Dairy-free? Use coconut cream and a dairy-free cream cheese alternative for the topping.

5. Dairy-Free Vegan Santa Hats That Still Taste Luxe

Plant-based and party-ready. These brownies use cocoa, oil, and almond milk for a moist crumb, while a coconut “whipped cream” gives you that snowy cap without dairy. Everyone can join in—seriously, no one will miss the butter.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup neutral oil
• 3/4 cup almond milk (or oat milk)
• 2 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1/2 cup dairy-free chocolate chips (optional but excellent)
• 24 strawberries, hulled flat
• 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
• 3–4 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Whisk oil, almond milk, vanilla, and vinegar. Pour wet into dry; stir until just combined. Fold in chocolate chips.
4. Spread into pan. Bake 22–26 minutes, until a toothpick comes out with moist crumbs.
5. Cool completely, then chill 30 minutes for clean cuts. Slice into squares.
6. Scoop thick coconut cream from chilled cans (discard liquid). Beat with powdered sugar and vanilla to fluffy peaks.
7. Pipe coconut cream, add strawberries, and finish with a tiny pom-pom.

Tip: If your coconut cream seems soft, chill the bowl and beaters first and add 1 tablespoon cornstarch or tapioca starch to stabilize. A sprinkle of shredded coconut makes a cute snowy effect.

How To Pick And Prep The Strawberries

Choose small, firm berries for the best “hat” shape. Dry them well—moisture is the enemy of stable frosting. Slice off the leafy end to create a flat base so they sit neatly on the cream.

Make-Ahead And Storage

Bake brownie bases 1–2 days ahead; store tightly wrapped at room temp (or refrigerate if using a cream cheese topping). Pipe the cream and add strawberries within a few hours of serving for the freshest look. Keep assembled hats chilled until showtime.

Decoration Shortcuts And Extras

Short on time? Use canned whipped cream and assemble à la minute at the party. Want extra sparkle? Dust with powdered sugar, add edible glitter, or drizzle with melted chocolate. Little candy stars on the pom-pom? Festive perfection.

Troubleshooting

• Strawberries sliding: Pat berries dry and anchor with a bigger base dollop.
• Runny cream: Whip colder cream, use some cream cheese/mascarpone, or add a tablespoon of instant pudding mix.
• Crumbly cuts: Chill brownies and use a warm, clean knife for each cut.

These Santa Hat Brownies with Strawberries are pure joy—tiny bites of holiday magic that taste as good as they look. Pick your version, cue the carols, and watch them disappear. Happy baking, and save one for yourself—you earned it.