Christmas Tree Brownies (Easy Frosted Holiday Treat)
These Christmas Tree Brownies are the kind of festive treat that make kids light up and adults sneak a second piece. You get rich, fudgy brownies in one pan, then a quick swirl of green frosting and a scatter of sprinkles to turn each slice into a cute tree.
The whole project is simple and fun. Bake, cool, cut into triangles, and decorate. You can keep the frosting basic vanilla or add a hint of peppermint for holiday flair. Either way, expect a plate of happy little trees that disappear fast.
Why These Christmas Tree Brownies Work
This recipe makes thick, fudgy brownies that hold their shape when cut into triangles. A touch of brown sugar adds moisture, while a handful of chocolate chips melts into gooey pockets throughout. The frosting is a small-batch vanilla buttercream that pipes easily and sets with a soft crust.
I keep the decorating process simple. A zip-top bag works as a piping bag, and store-bought sprinkles do the rest. For the tree trunk, you can use pretzel sticks for salty crunch or the curved stems from mini candy canes for a peppermint twist. Nothing fussy, just bright, happy trees with a great brownie base.
Ingredients You’ll Need
Simple pantry ingredients build a fudgy base and a smooth, pipeable frosting. The decorations are flexible, so use what you have and make it festive.
Brownies
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 3/4 cup unsweetened cocoa powder, natural
- 1 cup all-purpose flour, spooned and leveled
- 1/2 tsp fine salt
- 1 tsp espresso powder, optional, enhances chocolate flavor
- 1 cup semisweet chocolate chips
Frosting & Decorating
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted if lumpy
- 1 tsp vanilla extract
- 1/8 tsp fine salt
- 2-3 tbsp milk, as needed for consistency
- green gel food coloring, to desired shade
- assorted sprinkles and mini M&Ms, for decorating
- 16 pretzel sticks or mini candy cane stems, for tree trunks
How to Make Christmas Tree Brownies
Mix the batter, bake, cool completely, then cut and decorate like trees.
- Prep the pan: Heat oven to 350°F (175°C). Grease a 9×13-inch metal baking pan and line it with a parchment sling, leaving overhang on the long sides.
- Make the batter: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy, about 30 seconds. Whisk in eggs and vanilla until smooth and slightly thickened.
- Add dry ingredients: Sift in cocoa powder, flour, salt, and espresso powder. Fold gently with a spatula until just combined and no dry streaks remain. Stir in chocolate chips.
- Bake: Spread the batter evenly in the pan and smooth the top. Bake 22 to 26 minutes, until the top is set and a toothpick near the center comes out with moist crumbs, not wet batter.
- Cool completely: Set the pan on a rack and cool to room temperature, about 1 hour. For clean cuts, chill 30 minutes more in the fridge.
- Make frosting: Beat softened butter with a mixer until creamy, 1 minute. Add powdered sugar, vanilla, and salt. Beat on low to combine, then on medium until fluffy, 2 minutes. Add milk 1 tablespoon at a time until thick yet pipeable. Tint with green gel food coloring.
- Lift and trim: Use the parchment sling to lift the brownie slab onto a cutting board. Trim 1/4 inch from the edges for clean sides.
- Cut into trees: Cut the slab into 3 long rows. Slice each row into rectangles about 2 to 2 1/2 inches wide, then cut each rectangle diagonally to form triangles. You should get about 16 trees, depending on size.
- Decorate: Transfer frosting to a piping bag or a zip-top bag with a small corner snipped. Pipe zigzags across each triangle to look like garland. Add sprinkles and a star sprinkle at the top if you have them.
- Add trunks and serve: Gently press a pretzel stick or mini candy cane stem into the base of each triangle for the trunk. Let the frosting set for 20 to 30 minutes before arranging on a platter.
Storage, Make-Ahead and Reheating
These brownies stay fresh, covered, at room temperature for 2 days or in the fridge for up to 5 days. If you’re decorating with candy canes, cover them loosely so the candy doesn’t get sticky. Pretzel trunks stay crisp best at room temperature.
You can bake the brownies a day ahead. Once cool, wrap the whole slab tightly in plastic and refrigerate. Frost and decorate the next day. If you prefer to freeze, freeze the uncut slab for up to 2 months. Thaw overnight in the fridge, then cut and decorate. Avoid freezing fully decorated brownies, as sprinkles can bleed and frosting texture can change.
Common Mistakes to Avoid
- Overbaking the brownies: Pull them when a toothpick comes out with moist crumbs, not clean. Overbaked brownies turn cakey and dry.
- Cutting too soon: Warm brownies crumble. Cool in the pan, then chill for 30 minutes for the cleanest triangle cuts.
- Too-stiff frosting: If the buttercream doesn’t pipe smoothly, mix in 1 teaspoon of milk at a time until it’s soft and spreadable.
- Using liquid food color: Liquid drops can thin the frosting. Use gel food coloring so the frosting stays thick and bright.
- Forgetting to line the pan: A parchment sling makes it easy to lift out the brownie slab without breaking the edges.
Variations and Easy Substitutions
- Peppermint tree frosting: Add 1/4 teaspoon peppermint extract to the buttercream. Pair with crushed candy cane sprinkles or serve with a plate of easy peppermint bark for extra minty joy.
- Gluten-free: Swap the all-purpose flour for a quality 1:1 gluten-free baking flour. Let the brownies cool fully before cutting.
- Dairy-free: Use dairy-free butter sticks and dairy-free chocolate chips, and thin the frosting with unsweetened almond milk.
- Red velvet trees: Add 1 tablespoon red gel food coloring to the batter and reduce cocoa by 1 tablespoon for a red velvet vibe.
- White snow drizzle: Skip green frosting and drizzle melted white chocolate in zigzags, then add snowflake sprinkles.
What to Serve With Christmas Tree Brownies
These look adorable on a holiday dessert table next to a tray of soft gingerbread cookies or a tin of no-bake rum balls. For a cozy drink pairing, set out a slow cooker of creamy crockpot hot chocolate or a pot of spiced Hungarian mulled wine.
If you’re doing a cookie exchange, pack these in flat bakery boxes lined with parchment so the frosting stays neat. Add a small baggie of extra sprinkles for fun.
Reader Questions
Can I use a boxed brownie mix for Christmas tree brownies?
Yes. Bake a family-size mix in a 9×13-inch pan according to the box, then cool completely. The homemade frosting and decorations do the heavy lifting on the holiday look. If your mix makes thinner brownies, line up your triangle cuts closer so each piece still looks like a tree.
How do I cut brownies into even triangles?
Lift the cooled brownie slab onto a cutting board. Trim the very edges, then cut into 3 long rows. Slice each row into large rectangles, then cut each rectangle diagonally to form two triangles. Wipe the knife clean between cuts for sharp edges. Chill for 30 minutes first for neat lines.
My frosting is too soft to pipe. What should I do?
Add more powdered sugar, 1 to 2 tablespoons at a time, and beat until thick. If your kitchen is warm, chill the frosting for 10 minutes, then beat again. Use gel food coloring to avoid thinning the mixture.
Can I make these nut-free and school safe?
Yes. The recipe is naturally nut-free if you use nut-free chocolate chips and sprinkles. For trunks, choose pretzel sticks instead of candy canes if your school limits mint candy. Always check labels on decorations.
Do I need a piping bag and tips?
No. Fill a zip-top bag with frosting and snip a small corner. Pipe zigzags from top to bottom. If you want a star tip look, drop a small open star tip into the corner before filling and snip to expose the opening.
A Sweet Little Wrap-Up
Christmas Tree Brownies give you rich chocolate flavor, simple decorating, and a very cute payoff. They’re easy enough for a weeknight bake and festive enough for parties.
Make a pan, let everyone decorate a few trees, and watch them disappear. If you try them, I’d love to hear which sprinkles and trunks you chose.
Christmas Tree Brownies
Ingredients
Method
- Prep the pan: Heat oven to 350°F (175°C). Grease a 9×13-inch metal baking pan and line it with a parchment sling, leaving overhang on the long sides.
- Make the batter: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy, about 30 seconds. Whisk in eggs and vanilla until smooth and slightly thickened.
- Add dry ingredients: Sift in cocoa powder, flour, salt, and espresso powder. Fold gently with a spatula until just combined and no dry streaks remain. Stir in chocolate chips.
- Bake: Spread the batter evenly in the pan and smooth the top. Bake 22 to 26 minutes, until the top is set and a toothpick near the center comes out with moist crumbs, not wet batter.
- Cool completely: Set the pan on a rack and cool to room temperature, about 1 hour. For clean cuts, chill 30 minutes more in the fridge.
- Make frosting: Beat softened butter with a mixer until creamy, 1 minute. Add powdered sugar, vanilla, and salt. Beat on low to combine, then on medium until fluffy, 2 minutes. Add milk 1 tablespoon at a time until thick yet pipeable. Tint with green gel food coloring.
- Lift and trim: Use the parchment sling to lift the brownie slab onto a cutting board. Trim 1/4 inch from the edges for clean sides.
- Cut into trees: Cut the slab into 3 long rows. Slice each row into rectangles about 2 to 2 1/2 inches wide, then cut each rectangle diagonally to form triangles. You should get about 16 trees, depending on size.
- Decorate: Transfer frosting to a piping bag or a zip-top bag with a small corner snipped. Pipe zigzags across each triangle to look like garland. Add sprinkles and a star sprinkle at the top if you have them.
- Add trunks and serve: Gently press a pretzel stick or mini candy cane stem into the base of each triangle for the trunk. Let the frosting set for 20 to 30 minutes before arranging on a platter.
Notes
About the Author
Tamás Puskás Owner of Home Style Vibes
Owner of Home Style Vibes
Tamás Puskás is the owner and editor of Home Style Vibes, a cozy-modern lifestyle blog about creating a home you truly love. Right now he's building a new family home from the ground up, so he deals with the same questions readers ask every day: which materials actually last, what's worth the money, and how to make a house feel like home without the overwhelm. Home Style Vibes covers home decor, DIY projects, cleaning and organization, easy family recipes, plants, and seasonal ideas. Everything is practical, tested, and made for real family life with a little one at home.
