‘Tis the season for rich, fudgy, and utterly indulgent brownies! Whether you’re baking for a cookie swap, gifting to neighbors, or simply treating yourself, these 18 festive Christmas brownie recipes are here to sweeten your holidays. From peppermint swirls to gingerbread chunks, there’s a decadent twist for every craving. Grab your apron—these easy, crowd-pleasing treats are guaranteed to spread cheer (and chocolatey joy) all season long.
Peppermint Swirl Christmas Brownies
Buckle up, buttercups, because we’re about to dive into a holiday treat that’s as festive as your uncle’s ugly Christmas sweater. These peppermint swirl brownies are the perfect blend of rich chocolate and cool mint, guaranteed to make your taste buds dance the Nutcracker Suite.
Ingredients
- For the brownie base:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the peppermint swirl:
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp peppermint extract
- Red food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes cleanup a breeze.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, mixing just until combined. Overmixing can lead to tough brownies, so keep it gentle.
- Pour the brownie batter into the prepared pan, spreading it evenly.
- In a separate bowl, beat the cream cheese and sugar until smooth. Tip: Softening the cream cheese to room temperature ensures a lump-free swirl.
- Add the egg and peppermint extract to the cream cheese mixture, beating until smooth. For a festive touch, stir in a few drops of red food coloring.
- Drop spoonfuls of the peppermint mixture onto the brownie batter, then use a knife to swirl it around. Tip: Don’t over-swirl or you’ll lose the beautiful contrast.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remember, they’ll continue to cook as they cool.
- Let the brownies cool completely in the pan before cutting into squares.
Mmm, these brownies are a textural dream—fudgy with a creamy peppermint swirl that’s as striking as it is delicious. Serve them on a platter with a dusting of powdered sugar for a snowy effect, or alongside a glass of cold milk to really bring out the minty freshness.
Gingerbread Spiced Brownies
Just when you thought brownies couldn’t get any more irresistible, we’re throwing gingerbread spice into the mix for a holiday twist that’ll have you sneaking bites straight from the pan. These Gingerbread Spiced Brownies are the perfect blend of fudgy chocolate and warm spices, making them a must-bake this season.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze!
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, salt, and spices, folding gently until just combined. Tip: Overmixing can lead to tough brownies, so stop when you no longer see streaks of flour.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t wait for the toothpick to come out clean.
- Allow the brownies to cool completely in the pan before slicing into squares.
Chewy, rich, and packed with the cozy warmth of gingerbread spices, these brownies are a festive treat that’s hard to resist. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Eggnog Frosted Brownies
Buckle up, buttercups, because we’re about to take your brownie game to a whole new level of delicious with these Eggnog Frosted Brownies. Imagine the rich, fudgy goodness of your favorite brownies, now dressed to impress with a creamy, spiced eggnog frosting that’ll have you singing carols in June.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the eggnog frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup eggnog
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, folding gently until just combined. Tip: Overmixing can lead to tough brownies, so keep it light.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Underbaking slightly ensures a fudgy texture.
- Let the brownies cool completely in the pan on a wire rack.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, eggnog, vanilla extract, and nutmeg, beating until smooth and spreadable.
- Spread the frosting evenly over the cooled brownies, then sprinkle with a little extra nutmeg for garnish.
Let these Eggnog Frosted Brownies be the star of your next gathering, where the fudgy base and creamy, spiced topping create a holiday-worthy treat any time of year. Serve them up with a glass of cold eggnog for the ultimate festive experience.
Cranberry White Chocolate Brownies
Now, who said brownies can’t have a little identity crisis? These Cranberry White Chocolate Brownies are here to shake up your dessert game with their tangy cranberry swirls and creamy white chocolate chunks. Perfect for when you’re feeling a bit fancy but still want that gooey, chocolatey comfort.
Ingredients
- For the brownie batter:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the mix-ins:
- 1/2 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and sugar until well combined. Tip: The mixture should look shiny and slightly grainy.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, folding gently until just combined. Overmixing is the enemy of fudgy brownies!
- Fold in the dried cranberries and white chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t wait for a clean toothpick.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.
Fantastically fudgy with pockets of tart cranberry and sweet white chocolate, these brownies are a dream. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat.
Christmas Tree Decorated Brownies
Alright, let’s dive into the whimsical world of holiday baking with these Christmas Tree Decorated Brownies! Imagine biting into a fudgy, chocolatey masterpiece that’s not only delicious but also dressed to impress with festive flair. Perfect for spreading cheer (and crumbs) at your next holiday gathering.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the decoration:
- 1 cup green frosting
- 1/2 cup assorted sprinkles
- 24 mini star-shaped candies
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze!
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition. Tip: Room temperature eggs blend more smoothly into the batter.
- Sift in the flour, cocoa powder, and salt, then fold gently until just combined. Avoid overmixing to keep the brownies tender.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t wait for the toothpick to come out clean.
- Allow the brownies to cool completely in the pan before decorating.
- Once cooled, spread the green frosting over the brownies in a thin, even layer to create the ‘tree’ base.
- Decorate with assorted sprinkles to mimic ornaments and top each ‘tree’ with a mini star-shaped candy at the peak.
Just like that, you’ve got a batch of brownies that’s as fun to look at as it is to eat! The rich, fudgy texture pairs perfectly with the sweet crunch of sprinkles, making every bite a festive delight. Serve them at your holiday party or package them up as edible gifts—either way, they’re sure to be a hit.
Salted Caramel Holiday Brownies
Every holiday season deserves a dessert that’s as indulgent as your uncle’s sweater collection, and these Salted Caramel Holiday Brownies are here to steal the show. Packed with gooey caramel, a hint of sea salt, and enough chocolate to make your heart skip a beat, they’re the perfect excuse to forget about your New Year’s resolutions.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the salted caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, folding gently until just combined—overmixing is the enemy of fudgy brownies.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- While the brownies cool, make the caramel: Heat the sugar in a saucepan over medium heat, stirring constantly until it melts and turns amber.
- Carefully whisk in the butter until melted, then slowly drizzle in the heavy cream—stand back, it will bubble vigorously.
- Remove from heat and stir in the sea salt, then pour over the cooled brownies, spreading evenly.
- Let the caramel set for at least 30 minutes before cutting into squares.
Outrageously rich and perfectly balanced with a salty-sweet kick, these brownies are best served warm with a scoop of vanilla ice cream. Or, for an extra festive touch, top with crushed peppermint candies and watch them disappear faster than holiday cheer in January.
Peppermint Mocha Brownies
Who knew that the cozy combo of peppermint and mocha could turn a simple brownie into a festive showstopper? These Peppermint Mocha Brownies are here to prove that chocolate and mint are a match made in dessert heaven, with a caffeinated kick that’ll have you coming back for seconds (or thirds, no judgment here).
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp instant coffee granules
- For the peppermint layer:
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 2 tbsp milk
- 1/2 tsp peppermint extract
- For the chocolate glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes for easy removal and clean-up.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, followed by the vanilla extract, whisking after each addition until the mixture is smooth.
- Sift in the flour, cocoa powder, salt, and baking powder, then fold gently until just combined. Tip: Overmixing can lead to tough brownies, so stop when you no longer see dry flour.
- Dissolve the instant coffee granules in 1 tbsp of hot water, then fold into the batter until evenly distributed.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t overbake.
- While the brownies cool, prepare the peppermint layer by beating together the powdered sugar, softened butter, milk, and peppermint extract until smooth. Spread evenly over the cooled brownies.
- For the chocolate glaze, melt the chocolate chips and butter together in the microwave in 30-second intervals, stirring until smooth. Drizzle over the peppermint layer.
- Allow the glaze to set before cutting into squares. Serve and enjoy the rich, minty, mocha-infused delight!
Zesty and decadent, these brownies strike the perfect balance between rich chocolate, refreshing peppermint, and a hint of coffee. Serve them chilled for a firmer texture or slightly warmed for a gooey, melt-in-your-mouth experience.
Snowflake-Topped Brownies
Craving something sweet that’s as fun to make as it is to eat? These Snowflake-Topped Brownies are your ticket to dessert heaven, combining the rich, fudgy goodness of brownies with a whimsical winter twist that’ll make your taste buds dance.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the snowflake topping:
- 1 cup white chocolate chips
- 1 tbsp coconut oil
- Snowflake-shaped sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, folding gently until just combined—no overmixing, or you’ll risk tough brownies!
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: For fudgier brownies, err on the side of underbaking.
- Let the brownies cool completely in the pan on a wire rack.
- For the topping, melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 30-second bursts, stirring until smooth.
- Drizzle the melted white chocolate over the cooled brownies and immediately sprinkle with snowflake-shaped sprinkles. Tip: Work quickly before the chocolate sets!
- Allow the topping to set at room temperature before cutting into squares.
Unbelievably rich and fudgy with a playful crunch from the snowflake sprinkles, these brownies are a winter wonderland in every bite. Serve them on a platter dusted with powdered sugar ‘snow’ for an extra magical touch.
Cherry Almond Christmas Brownies
Feast your eyes on this festive twist to the classic brownie that’ll have your taste buds dancing the Nutcracker Suite! Packed with juicy cherries and a nutty almond crunch, these brownies are like a holiday party in your mouth—minus the awkward small talk.
Ingredients
- For the brownie batter:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the mix-ins:
- 1 cup dried cherries, chopped
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This ensures your brownies won’t stick like unwanted holiday guests.
- In a large bowl, whisk together the melted butter and sugar until it’s as smooth as your holiday playlist.
- Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more evenly, avoiding a lumpy batter.
- Sift in the flour, cocoa powder, and salt, mixing just until combined. Overmixing is the Grinch of fluffy brownies.
- Fold in the chopped cherries and sliced almonds, distributing them as evenly as Santa’s gifts.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tip: A little tap on the counter removes air bubbles for a smoother finish.
- Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs. Tip: Brownies continue to cook as they cool, so err on the side of underbaking.
- Let cool in the pan before slicing into squares. This patience-testing step ensures clean cuts and perfect portions.
Get ready to serve these decadent squares with a dusting of powdered sugar or a dollop of whipped cream for extra holiday cheer. The chewy texture, rich chocolate, and bursts of cherry make every bite a celebration. And if you’re feeling extra, a scoop of vanilla ice cream turns it into a brownie sundae that’ll outshine the tree!
Chocolate Peppermint Crunch Brownies
Zesty and zingy, these brownies are not your average dessert—they’re a festive explosion of chocolate and peppermint that’ll make your taste buds dance. Perfect for holiday parties or when you’re just in the mood to treat yo’self, these brownies are as fun to make as they are to eat.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the topping:
- 1 cup crushed peppermint candies
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, folding gently until just combined—overmixing is the enemy of fudgy brownies!
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Don’t overbake; the brownies will continue to set as they cool.
- While the brownies cool, melt the chocolate chips and vegetable oil together in the microwave in 30-second bursts, stirring until smooth.
- Drizzle the melted chocolate over the brownies, then sprinkle with crushed peppermint candies. Tip: For cleaner cuts, chill the brownies for 10 minutes before slicing.
- Let the chocolate set for about 5 minutes, then cut into squares and serve. Tip: For an extra festive touch, serve with a scoop of peppermint ice cream.
Who knew brownies could be this merry? The fudgy texture paired with the crisp peppermint crunch is a match made in dessert heaven. Try stacking them into a brownie tower for your next party—it’s sure to be a showstopper.
Spiced Eggnog Brownies
Let’s be real, the holiday season isn’t complete without a little indulgence, and these Spiced Eggnog Brownies are here to prove that point deliciously. Imagine the rich, fudgy goodness of brownies meeting the creamy, spiced warmth of eggnog – it’s a match made in dessert heaven, with a sprinkle of holiday magic.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- For the eggnog glaze:
- 1 cup powdered sugar
- 2 tbsp eggnog
- 1/4 tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, salt, nutmeg, and cinnamon, folding gently until just combined. Tip: Overmixing can lead to tough brownies, so keep it light and easy.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t wait for the toothpick to come out clean.
- While the brownies cool, whisk together the powdered sugar, eggnog, and nutmeg for the glaze until smooth.
- Drizzle the glaze over the cooled brownies, then let it set for about 10 minutes before slicing.
Just when you thought brownies couldn’t get any better, these spiced eggnog delights come along with their fudgy texture and a glaze that’s like liquid gold. Serve them up with a glass of cold eggnog for the ultimate holiday treat, or sneak a piece with your morning coffee – we won’t tell.
Rudolph Red Velvet Brownies
Mmm, imagine biting into a brownie so decadent, it makes Santa’s milk-and-cookies routine look like amateur hour. These Rudolph Red Velvet Brownies are here to sleigh your taste buds with their rich, velvety texture and a playful punch of color that’s perfect for holiday indulgence or any day you fancy a treat that’s as fun to look at as it is to devour.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/4 cup red food coloring
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- For the cream cheese swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the melted butter and sugar until well combined. Tip: The mixture should look shiny and feel smooth when rubbed between your fingers.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract and red food coloring. Tip: For a deeper red, let the batter sit for 5 minutes before adding the dry ingredients.
- Sift in the flour, cocoa powder, and salt, then fold gently until just combined. Overmixing can lead to tough brownies, so stop when you no longer see streaks of flour.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Dollop the cream cheese mixture over the brownie batter, then use a knife to swirl it into the batter for a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t overbake.
- Let the brownies cool completely in the pan on a wire rack before slicing into squares.
Bold in color and bursting with flavor, these Rudolph Red Velvet Brownies are a showstopper with their creamy swirls and fudgy texture. Serve them on a festive platter with a dusting of powdered sugar ‘snow’ for a holiday treat that’s sure to spread cheer.
White Chocolate Cranberry Brownies
Mmm, imagine biting into a brownie that’s not just any brownie, but a decadent, white chocolate cranberry masterpiece that’ll make your taste buds do a happy dance. Perfect for when you’re craving something sweet with a tart twist, these brownies are the ultimate treat to whip up for any occasion—or, let’s be honest, for no reason at all.
Ingredients
- For the brownie batter:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the mix-ins:
- 1 cup white chocolate chips
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This ensures your brownies won’t stick and will come out perfectly.
- In a large bowl, mix the melted butter and sugar until well combined. Tip: The mixture should look shiny and smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, then gently fold the dry ingredients into the wet until just combined. Overmixing can lead to tough brownies, so be gentle!
- Fold in the white chocolate chips and dried cranberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to cook a bit as they cool, so don’t wait for the toothpick to come out completely clean.
- Allow the brownies to cool in the pan for at least 10 minutes before slicing into squares. Tip: For clean cuts, use a sharp knife and wipe it clean between slices.
How’s that for a treat? These brownies strike the perfect balance between chewy and cakey, with bursts of tart cranberry and creamy white chocolate in every bite. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert, or pack them in your lunchbox for a sweet midday pick-me-up.
Christmas Pudding-Inspired Brownies
Dare to dive into a dessert that marries the rich, boozy charm of Christmas pudding with the gooey, chocolatey bliss of brownies? These Christmas Pudding-Inspired Brownies are your ticket to a festive flavor explosion, no matter the season.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- For the Christmas pudding mix-in:
- 1/2 cup mixed dried fruits (raisins, currants, chopped dates)
- 1/4 cup brandy or rum
- 1 tsp mixed spice (cinnamon, nutmeg, allspice)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a small bowl, soak the mixed dried fruits in brandy or rum for 10 minutes to plump them up. This step is your secret weapon for maximum flavor.
- In a large bowl, whisk together melted butter and sugar until well combined. Tip: The mixture should look shiny and feel smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract. This ensures your brownies have that perfect, fudgy texture.
- Sift in the flour, cocoa powder, and salt, folding gently until just combined. Overmixing is the enemy of dense, chewy brownies.
- Drain the soaked fruits (reserve the liquid for a boozy glaze if you’re feeling fancy) and fold them into the batter along with the mixed spice and dark chocolate chips.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here; cutting too soon leads to crumbly chaos.
You’ll love the contrast between the fudgy brownie base and the boozy, spiced fruit surprises hidden within. Serve these squares warm with a scoop of vanilla ice cream for a decadent twist on the classic.
Gingerbread Latte Brownies
Buckle up, buttercups, because we’re about to take your brownie game to a whole new level with these Gingerbread Latte Brownies. Imagine the cozy spices of gingerbread and the rich, creamy kick of a latte, all packed into a fudgy, decadent brownie. It’s like holiday cheer and coffee break had a delicious baby.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- For the latte swirl:
- 1/2 cup heavy cream
- 2 tbsp instant espresso powder
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, salt, ground ginger, cinnamon, and cloves, folding gently until just combined to avoid overmixing.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- In a small bowl, whisk together the heavy cream, instant espresso powder, and powdered sugar until smooth.
- Dollop the latte mixture over the brownie batter, then use a knife to swirl it into the batter for a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Don’t overbake to keep them fudgy!
- Let the brownies cool completely in the pan before lifting them out using the parchment overhang.
- Cut into squares and serve. Tip: For an extra indulgent touch, warm them slightly and top with a scoop of vanilla ice cream.
Marvel at the magic of these brownies, where the spicy warmth of gingerbread meets the bold depth of coffee in every bite. Serve them at your next gathering, or keep them all to yourself—we won’t judge. Either way, they’re guaranteed to disappear faster than you can say ‘more please.’
Peppermint Bark Brownies
Just when you thought brownies couldn’t get any better, we go and throw peppermint bark into the mix. These Peppermint Bark Brownies are the ultimate holiday treat, combining the rich, fudgy goodness of brownies with the cool, refreshing crunch of peppermint bark. It’s like Santa himself decided to upgrade your dessert game.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the peppermint bark topping:
- 12 oz white chocolate chips
- 1/2 tsp peppermint extract
- 1/2 cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes for easy removal and clean-up.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, then fold the dry ingredients into the wet until just combined. Tip: Overmixing can lead to tough brownies, so stop as soon as you no longer see streaks of flour.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to cook as they cool, so don’t wait for the toothpick to come out completely clean.
- While the brownies cool, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Stir in the peppermint extract.
- Spread the melted white chocolate evenly over the cooled brownies, then sprinkle with crushed peppermint candies. Allow the topping to set before cutting into squares.
Every bite of these brownies is a delightful contrast of textures, from the dense, chocolatey base to the crisp, minty topping. Serve them chilled for an extra refreshing twist, or warm them slightly to make the white chocolate topping irresistibly gooey.
Orange Spiced Christmas Brownies
Visions of sugarplums are great and all, but let’s be real—nothing says ‘holiday cheer’ quite like a batch of Orange Spiced Christmas Brownies. These bad boys are like your favorite holiday sweater: cozy, a little bit fancy, and guaranteed to spark joy (and possibly a sugar rush).
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the orange spice mix:
- 1 tbsp orange zest
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt. Fold gently until just combined—overmixing is the enemy of fudgy brownies.
- In a small bowl, mix together the orange zest, cinnamon, nutmeg, and cloves. Fold this spice mix into the brownie batter until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Underbaking slightly ensures a gooey center.
- Let the brownies cool in the pan for at least 10 minutes before slicing. Tip: For clean cuts, use a plastic knife or dip a sharp knife in hot water between slices.
So rich, so festive, and with just the right amount of spice, these brownies are like Christmas in every bite. Serve them warm with a scoop of vanilla ice cream for an extra decadent treat, or pack them up as edible gifts—because nothing says ‘I love you’ like chocolate and citrus.
Glazed Christmas Brownies with Sprinkles
Zesty as a reindeer on espresso, these glazed Christmas brownies are your ticket to holiday dessert fame. Packed with sprinkles and a glaze that shines brighter than your tree topper, they’re the perfect blend of festive and fudgy.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup holiday sprinkles
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Additional sprinkles for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, folding gently until just combined to avoid overmixing.
- Fold in the 1/2 cup of holiday sprinkles, then pour the batter into the prepared pan, spreading evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Don’t overbake to keep them fudgy!
- Let the brownies cool completely in the pan on a wire rack.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Tip: Adjust milk by the teaspoon for your desired consistency.
- Pour the glaze over the cooled brownies, spreading evenly, and immediately top with additional sprinkles. Tip: Add sprinkles quickly before the glaze sets for the best stick.
- Allow the glaze to set for at least 30 minutes before slicing into squares.
Velvety and rich, these brownies boast a crackly top with a gooey center, making them irresistible. Serve them on a festive platter or wrap individually as sweet gifts to spread holiday cheer.
Conclusion
With 18 festive Christmas brownie recipes, there’s something for every sweet tooth! Whether you’re baking for a party or cozying up at home, these treats are sure to spread holiday cheer. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy baking!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
