The Best Christmas Brownies to Bake This Holiday Season: Five Festive Showstoppers

Brownies are the holiday hero—no chilling, no fussy layers, just deep chocolate goodness that makes people swoon. These five Christmas brownie recipes deliver big-time: think crackly tops, fudgy centers, and festive twists that look like you spent hours (you didn’t). Bake one, bake all—your dessert table just won Christmas.

1. North Pole Fudgy Classics With Peppermint Snap

Start with the brownie everyone fights over—the super-fudgy, shiny-topped classic—then add a cool peppermint crunch. These are perfect for cookie swaps, office trays, or that moment when you “just need a corner piece.” They slice like a dream and taste like December in chocolate form.

Ingredients:

• 1 cup (2 sticks/226 g) unsalted butter
• 8 oz (225 g) bittersweet chocolate, chopped
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 3 large eggs, room temperature
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 3/4 cup (90 g) all-purpose flour
• 1/2 cup (45 g) Dutch-process cocoa powder
• 1/2 tsp fine sea salt
• 1/2 cup (85 g) semisweet chocolate chips
• 1/3 cup (50 g) crushed candy canes or peppermint candies

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving overhang.
2. In a saucepan over low heat, melt butter and chopped chocolate, stirring until smooth. Cool 5 minutes.
3. Whisk in granulated and brown sugars until glossy. Add eggs and yolk one at a time, whisking 30 seconds after each for that shiny top. Stir in vanilla and peppermint extract.
4. Sift in flour, cocoa, and salt. Fold gently until just combined. Fold in chocolate chips.
5. Spread batter into pan; sprinkle crushed candy canes over the top (reserve a pinch for serving).
6. Bake 26–30 minutes until the center has a slight wobble and a toothpick comes out with moist crumbs (not wet batter).
7. Cool completely in the pan, then lift out and slice. Dust with extra candy cane shards if you like.

Serve it up: Add a scoop of vanilla ice cream and a drizzle of warm hot fudge. For less mint, swap peppermint extract for more vanilla. Pro tip: refrigerate 1 hour before slicing for ultra-clean edges.

2. Brown Butter Gingerbread Blondie-Brownies (The Cozy Mashup)

Not quite a brownie, not quite a blondie—these are gingerbread-spiced and brown-buttered with a chewy, fudgy center. They bring the warm spices and the holiday nostalgia, and they make your kitchen smell like a bakery. Perfect for brunch platters or Secret Santa gifting.

Ingredients:

• 1 cup (2 sticks/226 g) unsalted butter, browned and cooled slightly
• 1 cup (200 g) light brown sugar, packed
• 1/3 cup (65 g) granulated sugar
• 1/3 cup (110 g) molasses
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 3/4 tsp fine sea salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3/4 cup (130 g) white chocolate chips
• 1/2 cup (70 g) chopped candied ginger (optional but amazing)
• Coarse sugar or sparkling sugar for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9-inch (23 cm) square pan with parchment.
2. Brown the butter: Melt butter over medium heat, cook until golden with nutty milk solids, 5–7 minutes. Cool 10 minutes.
3. Whisk brown sugar, granulated sugar, and molasses into the warm butter. Add eggs and vanilla; whisk until thick and glossy.
4. In a bowl, whisk flour, baking powder, salt, and spices. Fold dry ingredients into wet until nearly combined.
5. Fold in white chocolate chips and candied ginger. Spread into pan; sprinkle with coarse sugar.
6. Bake 24–28 minutes until the edges are set and the center is just barely jiggly. Do not overbake.
7. Cool completely, then slice into squares. They firm up as they rest.

Variations: Swap white chocolate for dark chocolate chunks if you want more bite. Add toasted pecans for crunch. Serve slightly warm with cinnamon whipped cream—trust me, it’s holiday magic.

3. Hot Cocoa Marshmallow Swirl Brownies (Mugs Optional)

These taste like a cup of hot cocoa fell in love with a fudgy brownie. You get pockets of melty chocolate, gooey marshmallow swirls, and a crackly top for that iconic brownie bite. Kids adore them, and adults pretend not to.

Ingredients:

• 3/4 cup (170 g) unsalted butter
• 6 oz (170 g) semisweet chocolate, chopped
• 1 1/4 cups (250 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (45 g) natural cocoa powder
• 1/2 tsp fine sea salt
• 1/2 cup (85 g) chocolate chips
• 1 1/2 cups mini marshmallows
• 1/3 cup marshmallow creme/fluff (optional but fun)
• 2 tbsp hot cocoa mix (for dusting top, optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment.
2. Melt butter and chopped chocolate together over low heat, stirring until smooth. Cool slightly.
3. Whisk in sugars, then eggs one at a time until glossy. Add vanilla.
4. Sift in flour, cocoa, and salt; fold until just combined. Stir in chocolate chips.
5. Spread half the batter in pan. Sprinkle half the mini marshmallows. Dollop remaining batter, then swirl in marshmallow creme with a knife. Scatter remaining mini marshmallows on top.
6. Bake 24–28 minutes until edges are set and the center shows moist crumbs on a tester. If marshmallows get too dark, tent with foil.
7. Cool completely to set the marshmallow pockets. Dust lightly with hot cocoa mix before slicing.

Serve smart: These are sticky in the best way. For neat slices, chill 45 minutes. Add crushed graham crackers on top for s’mores vibes. A peppermint stick stirrer as a garnish? Festive and adorable.

4. Cranberry Orange Cheesecake Brownies (The Fancy-Pants Crowd Pleaser)

If brownies wore holiday party attire, this would be it. Bright cranberry swirls and a citrus-kissed cheesecake layer cut through rich chocolate for the perfect sweet-tart balance. They look bakery-level but are surprisingly easy.

Ingredients:

Brownie Base:

• 1/2 cup (113 g) unsalted butter
• 4 oz (113 g) bittersweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2/3 cup (85 g) all-purpose flour
• 1/4 cup (25 g) Dutch-process cocoa powder
• 1/2 tsp fine sea salt

Cheesecake Layer:

• 8 oz (226 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• Zest of 1 orange (about 1 tbsp)

Cranberry Swirl:

• 1 cup (100 g) fresh or frozen cranberries
• 1/4 cup (50 g) granulated sugar
• 2 tbsp water

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) pan with parchment.
2. Make cranberry swirl: In a small saucepan, simmer cranberries, sugar, and water until berries burst and mixture thickens, 6–8 minutes. Cool, then mash or blend smooth.
3. Make brownie base: Melt butter and chocolate over low heat; cool slightly. Whisk in sugars, then eggs and vanilla. Sift in flour, cocoa, and salt; fold until just combined. Spread 2/3 of batter in pan; reserve the rest.
4. Make cheesecake: Beat cream cheese with sugar until smooth. Add yolk, vanilla, and orange zest; beat until silky.
5. Assemble: Dollop cheesecake mixture over brownie layer. Dollop cranberry sauce between. Spoon remaining brownie batter in small puddles. Swirl gently with a knife to marble.
6. Bake 28–33 minutes until edges are set and the center is slightly jiggly. Cool completely, then chill 2 hours for clean slices.

Pro tips: Add 1 tbsp orange liqueur to the cranberry swirl for adults-only vibes. Garnish with micro-planed orange zest before serving. These keep beautifully in the fridge for 3–4 days.

5. Midnight Mocha Hazelnut Brownies (Santa’s Espresso Shot)

Deep, dark, and sophisticated: these brownies bring coffee intensity and nutty crunch. They’re the answer to rich dessert cravings after a big holiday meal—especially with a small espresso on the side. The texture? Fudgy middle, crisp edges, toasted hazelnuts everywhere.

Ingredients:

• 1 cup (2 sticks/226 g) unsalted butter
• 10 oz (285 g) dark chocolate (60–70%), chopped
• 1 1/4 cups (250 g) granulated sugar
• 1/2 cup (100 g) brown sugar
• 3 large eggs + 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 2 tbsp instant espresso powder (or very fine instant coffee)
• 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 (120 g) toasted hazelnuts, roughly chopped
• 1/2 cup (85 g) dark chocolate chunks or chips
• Flaky sea salt, for finishing

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9-inch (23 cm) square pan with parchment.
2. Melt butter and dark chocolate together over low heat. Whisk in sugars until glossy. Cool 5 minutes.
3. Whisk in eggs and yolk one at a time until thick and shiny. Add vanilla and espresso powder; whisk to dissolve.
4. Sift in flour, cocoa, and sea salt; fold gently until just combined. Fold in hazelnuts and chocolate chunks.
5. Spread into pan. Sprinkle a pinch of flaky sea salt on top.
6. Bake 25–30 minutes until set around edges and the center shows moist crumbs on a tester.
7. Cool fully, then slice into neat squares. A warm knife helps if chocolate is extra melty.

Serve and savor: Pair with whipped mascarpone lightly sweetened with maple syrup. Swap hazelnuts for toasted pecans or almonds if that’s what you have. For extra drama, drizzle with a quick espresso glaze (powdered sugar + espresso + pinch of salt).

Brownie Success Tips You’ll Actually Use

Because the difference between “good” and “unforgettable” is in the small stuff.

• Don’t overbake. Pull them when a tester shows moist crumbs. They finish cooking as they cool.
• Whisk for shine. Beating in the eggs until the batter looks thick and glossy helps build that coveted crackly top.
• Use parchment. The lift-and-slice method saves your sanity and your corner pieces.
• Chill to slice. A short fridge nap = clean edges, less crumble, more bragging rights.
• Quality chocolate matters. Better cocoa and bars = deeper flavor. It’s the holidays—treat yourself.

How To Serve A Brownie Board

Make it a whole thing! Arrange a mix of these brownies on a big board and add:

• Fresh raspberries and clementine wedges
• Peppermint bark shards and chocolate-covered espresso beans
• Bowls of whipped cream, caramel sauce, and crushed candy canes
• Toasted nuts and mini marshmallows

It’s interactive, festive, and looks like you hired a caterer. Seriously, it’s a party trick.

There you go: five brownie recipes that hit every craving—from minty classic to mocha-nutty decadence. Pick your favorite or bake a couple and let your guests “compare.” Either way, your holiday dessert game just went next level. Warm oven on, playlist queued, and brownies incoming—happy baking!