Description
Frosted Christmas Brownies
Fudgy, chocolatey brownies dressed in vibrant holiday frosting, candy cane crunch, and sparkly sprinkles!
Perfect for parties, cookie exchanges, or a cozy Christmas movie night.
Ingredients
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4 boxes brownie mix (plus ingredients listed on box) – fudgy style recommended
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3–6 jars white vanilla frosting (depending on how thickly you frost)
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Red & green gel food coloring
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Edible gold stars & white pearl sprinkles
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½ cup crushed candy canes (optional)
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½ cup mini chocolate chips or melted chocolate for drizzling
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Icing bags & piping tips (1M star tip recommended, or Ziploc bag)
Instructions
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Bake Brownies: Preheat oven as directed. Line two 9×13 pans with parchment. Prepare batter and divide evenly. Bake, then cool completely.
Tip: For fudgier brownies, under-bake by 1–2 min; toothpick should have moist crumbs. -
Cut Brownies: Slice into squares, rectangles, or triangles. Wipe knife with a hot damp cloth between cuts for clean edges. Arrange on a baking sheet lined with parchment.
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Prepare Frosting: Divide white frosting into separate bowls. Tint with gel food coloring to red, green, and leave some white.
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Decorate: Fill piping bags with frosting. Pipe swirls, zig-zags, stripes, or Christmas tree shapes. Alternate colors for a festive look.
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Add Sparkle & Crunch: Sprinkle gold stars, pearls, and crushed candy canes. Drizzle melted chocolate over brownies if desired.
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Set & Serve: Let frosting sit 15–20 min to firm. Arrange on a platter or dessert stand. Store leftovers in a single layer, airtight, at room temperature up to 3 days.
Notes
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Frosting Too Runny? Chill jars 20–30 min or stir in more powdered sugar.
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No Piping Bags? Use a Ziploc bag with a corner snipped off.
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Red Looks Pink? Keep adding gel coloring gradually; “No-Taste” red gel works best.
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Flavor Twists:
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Peppermint extract in frosting for a minty kick
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Gingerbread spices in brownie batter
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White frosting + dark chocolate drizzle + flaky sea salt for a “snow-capped” look
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Diet-Friendly: Use gluten-free brownie mix and vegan frosting.