Christmas brownies blend the rich, chocolatey goodness we all crave with those cozy, festive flavors that make the season feel magical. Whether you’re baking for a family get-together, a cookie swap, or just want to hand out sweet gifts, brownies really open up a world of creative, seasonal twists.
Here are ten Christmas brownie recipes that mix classic fudgy textures with holiday ingredients like peppermint, gingerbread spices, and festive toppings to bring that extra sparkle to your baking. You’ll find everything from simple chocolate brownies topped with marshmallows to brownies dressed up as snowmen and reindeer. Some are quick and easy, while others look downright impressive for a special occasion.
Fudgy Peppermint Swirl Brownies
You get rich chocolate brownies with beautiful peppermint swirls running through the batter. The minty kick just works so well with that deep chocolate flavor.
These fudgy brownies always feel extra decadent at holiday gatherings. Each bite delivers that perfect balance of chocolate and cool peppermint.
Complete Ingredients
For the brownies:
- 1 cup unsalted butter
- 8 oz dark chocolate, chopped
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
For the peppermint swirl:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 egg yolk
- ½ teaspoon peppermint extract
- 2-3 drops red food coloring
Step by Step Cooking Instructions
Go ahead and preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, then grease it with butter or cooking spray.
Melt the butter and chopped chocolate together in a double boiler or microwave. Stir until smooth and let it cool for a few minutes.
Whisk the sugar into the chocolate mixture. Add the eggs one by one, beating well after each.
Mix in the vanilla extract. In another bowl, whisk together flour, cocoa powder, and salt.
Fold the dry ingredients into the chocolate mixture. Try not to overmix.
For the peppermint swirl, beat cream cheese until smooth. Add powdered sugar, egg yolk, peppermint extract, and food coloring.
Pour the brownie batter into your pan and spread it out. Drop spoonfuls of the peppermint mixture on top.
Swirl everything together with a knife. Make figure-eights for pretty patterns.
Bake for 28-32 minutes. You want a toothpick to come out with a few moist crumbs—don’t overbake!
Let the brownies cool completely in the pan before you cut them. That way, they’ll set up nicely.
Substitutions Table
| Original Ingredient | Substitution Options |
|---|---|
| Dark chocolate | Semi-sweet chocolate chips, milk chocolate |
| All-purpose flour | Gluten-free flour blend (1:1 ratio) |
| Butter | Coconut oil, vegetable oil |
| Cream cheese | Greek yogurt, mascarpone cheese |
| Peppermint extract | Mint extract (use ¼ teaspoon) |
| Red food coloring | Green food coloring, natural beet juice |
| Granulated sugar | Coconut sugar, brown sugar |
Gingerbread Chunk Brownies
Fudgy chocolate brownies with spiced gingerbread pieces—now that’s a holiday treat. The warm spices just work with the chocolate, and the gingerbread chunks add a fun texture.
You get bursts of molasses flavor in every bite. These brownies fit right in at Christmas parties or a holiday cookie exchange.
Complete Ingredients
For the Brownies:
- 1/2 cup unsalted butter
- 8 oz dark chocolate, chopped
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup gingerbread cookies, cut into chunks
For Homemade Gingerbread Chunks (optional):
- 1 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup butter, softened
- 1/3 cup brown sugar
- 2 tablespoons molasses
Step by Step Cooking Instructions
Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper and lightly grease the sides.
Melt the butter and chocolate together, either in a double boiler or in the microwave. Stir until smooth, then let it cool a bit.
Whisk the sugar into the chocolate mixture. Add eggs one at a time, then stir in the vanilla.
Fold in flour and salt just until combined. Don’t overdo it or the brownies won’t be as fudgy.
Chop your gingerbread cookies into chunks, about 1/2 inch each. Gently fold these into the batter.
Pour the batter into your pan and spread it out. Bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs.
Let them cool completely before cutting. It helps them keep their shape.
Substitutions Table
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Dark chocolate | Semi-sweet chocolate chips | Use same amount |
| Gingerbread cookies | Gingersnap cookies | Similar spice flavor |
| All-purpose flour | Gluten-free flour blend | Texture may change a little |
| Granulated sugar | Brown sugar | Adds more molasses flavor |
| Unsalted butter | Coconut oil (solid) | Same measurement |
| Large eggs | 2 flax eggs | For vegan option |
| Vanilla extract | Almond extract | Use half the amount |
Christmas Tree Brownie Bites
Christmas Tree Brownie Bites turn regular brownies into something festive and fun. You’ll cut rich, fudgy brownies into triangles and decorate them like little edible Christmas trees.
The real fun is in the decorating—green frosting and sprinkles make these perfect for parties or baking with kids. Honestly, who doesn’t love a treat that’s cute and delicious?
Ingredients:
- 1 box brownie mix (plus eggs, oil, and water as called for on package)
- 2 cups powdered sugar
- 4 tablespoons butter, softened
- 3-4 tablespoons milk
- Green food coloring
- Small candy decorations (mini chocolate chips, sprinkles, or small candies)
- Yellow star candies or yellow frosting for tree tops
Step by Step Cooking Instructions:
Bake the brownies according to the package instructions in a 9×13 inch pan. Let them cool all the way before cutting.
Cut the brownies into triangles—about 2-3 inches tall is just right for a bite-sized tree.
Mix powdered sugar, butter, and milk until smooth. Add green food coloring to get the shade you want.
Spoon the green frosting into a piping bag or a zip-top bag with the corner snipped off. Pipe lines across each brownie triangle for tree branches.
Add candy decorations while the frosting’s still wet. Pop a yellow star on top.
Chill for 15 minutes so the frosting sets before serving.
Substitutions Table:
| Original Ingredient | Substitute Options |
|---|---|
| Boxed brownie mix | Homemade brownie recipe |
| Butter | Margarine or cream cheese |
| Milk | Heavy cream or almond milk |
| Green food coloring | Natural spinach powder |
| Star candies | Yellow sprinkles or mini marshmallows |
| Mini chocolate chips | Crushed nuts or small candies |
Classic Rich Chocolate Brownies
Classic chocolate brownies are always a crowd-pleaser at Christmas. You get that perfect fudgy texture with just a handful of pantry staples.
Top them with a dusting of powdered sugar or some festive sprinkles for a holiday touch. Sometimes, the simple things really are the best.
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Step by Step Cooking Instructions:
Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper.
Melt the butter in a large microwave-safe bowl. Stir in the sugar until it’s all mixed together.
Beat in the eggs, one at a time. Add the vanilla and mix again.
In another bowl, whisk the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet mixture.
Stir in the chocolate chips.
Pour the batter into your pan and spread it out. Bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting for the best texture.
| Ingredient | Substitution |
|---|---|
| Unsalted butter | Coconut oil or vegetable oil |
| Granulated sugar | Brown sugar or coconut sugar |
| All-purpose flour | Gluten-free flour blend |
| Cocoa powder | Dutch-process cocoa powder |
| Chocolate chips | Chopped dark chocolate or white chocolate chips |
Salted Caramel Christmas Brownies
Salted caramel and chocolate together—need I say more? These Christmas brownies have a gooey caramel swirl and a sprinkle of flaky sea salt that takes them to the next level.
The sweet and salty combo is just so good, and the caramel makes every bite feel a little extra special. You can bring these to a party or just whip up a batch for yourself, honestly.
Ingredients:
- 1 cup unsalted butter
- 8 oz dark chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup caramel sauce
- 1 teaspoon flaky sea salt
Step by Step Cooking Instructions:
Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper and grease it lightly.
Melt the butter and chocolate together (double boiler or microwave works). Stir until smooth, then let it cool a bit.
In a big bowl, whisk both sugars and the eggs together. Add vanilla and mix well.
Pour the melted chocolate into the egg mixture. Stir just until combined.
Whisk together the flour, cocoa powder, and salt in another bowl. Fold the dry ingredients into the wet mixture.
Pour half the batter into your pan and spread it out. Drizzle half the caramel sauce over the batter.
Add the rest of the brownie batter on top and spread gently. Drizzle with the remaining caramel and swirl with a knife.
Bake for 35-40 minutes. The center should be just set, but still moist.
Sprinkle sea salt over the brownies while they’re still hot from the oven. Let them cool completely before cutting.
| Ingredient | Substitution |
|---|---|
| Dark chocolate | Semi-sweet chocolate chips |
| Brown sugar | Additional granulated sugar |
| Caramel sauce | Homemade caramel or dulce de leche |
| Flaky sea salt | Coarse kosher salt |
| All-purpose flour | Gluten-free flour blend |
| Butter | Coconut oil (solid) |
Peppermint Hot Chocolate Brownies
These brownies blend the cozy comfort of hot chocolate with a cool peppermint kick. I think they’re great for a holiday party or just a chilly night in.
You get a fudgy chocolate base with a hint of peppermint. Then you finish it off with a rich ganache that really takes it over the top.
Ingredients:
- 1 cup unsalted butter
- 8 oz dark chocolate, chopped
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- ½ cup mini chocolate chips
For the Ganache:
- ½ cup heavy cream
- 6 oz dark chocolate, chopped
- ¼ teaspoon peppermint extract
- Crushed candy canes for topping
Step by Step Cooking Instructions:
Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper so brownies won’t stick and you can lift them out easily.
Melt butter and chocolate together in a double boiler or the microwave. Stir until smooth, then let it cool a bit.
Whisk sugar into the chocolate mixture. Add eggs one at a time, mixing well after each.
Stir in the vanilla and peppermint extracts. You want the peppermint to be there, but not overpowering.
In another bowl, whisk together flour, cocoa powder, and salt. Gradually fold this into the chocolate mixture.
Toss in the mini chocolate chips for some extra bite. Spread the batter evenly in your prepared pan.
Bake for 25-30 minutes. Check with a toothpick—it should come out with a few moist crumbs.
Let the brownies cool in the pan. Seriously, don’t rush this step if you want neat slices.
To make the ganache, heat cream in a small saucepan until it just starts to simmer. Pour it over the chopped chocolate in a bowl.
Wait two minutes, then stir until smooth and glossy. Mix in the peppermint extract.
Spread the ganache over the cooled brownies. Sprinkle crushed candy canes on top before the ganache sets.
Chill in the fridge for about 30 minutes so the ganache firms up. Use a sharp knife to cut clean squares.
| Ingredient | Substitution |
|---|---|
| Dark chocolate | Semi-sweet chocolate chips |
| Peppermint extract | ¼ teaspoon mint extract |
| Heavy cream | Whole milk + 1 tbsp butter |
| All-purpose flour | Gluten-free flour blend |
| Candy canes | Peppermint candies, crushed |
| Mini chocolate chips | Regular chocolate chips, chopped |
Frosted Snowman Brownies
These frosted snowman brownies are just plain fun. You get to decorate little snowman faces with white frosting and some easy toppings.
Start with your favorite fudgy brownie recipe or just grab a good boxed mix. Bake in a 9×13 inch pan until a toothpick comes out with moist crumbs.
Let the brownies cool all the way before you cut them. If you frost too soon, the decorations will just melt off.
Ingredients:
- 1 batch fudgy brownies, cooled
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
- Mini chocolate chips for eyes and buttons
- Orange candy pieces or carrots for noses
- Black decorating gel for mouths
Step by Step Cooking Instructions:
Beat the softened butter until it’s light and fluffy. Slowly add powdered sugar, mixing as you go.
Add milk a tablespoon at a time until you get the consistency you want. Stir in the vanilla extract.
Spread the white frosting over each brownie square. An offset spatula makes this part easier.
Press two mini chocolate chips into the top of each brownie for eyes. Add three more chips down the center for buttons.
Put a small orange candy or carrot piece between the eyes for a nose. Draw a smile with black decorating gel under the nose.
Chill the brownies for 15 minutes to set the frosting. The decorations will stay put better that way.
| Original Ingredient | Substitution Options |
|---|---|
| Butter | Margarine or vegan butter |
| Milk | Heavy cream or non-dairy milk |
| Mini chocolate chips | Dark chocolate pieces or raisins |
| Orange candy pieces | Orange frosting or orange sprinkles |
| Black decorating gel | Melted dark chocolate in piping bag |
Store these snowman brownies in an airtight container at room temp for up to three days. They also freeze pretty well if you want to make them ahead.
Reindeer-Shaped Brownie Bites
These brownie bites turn regular brownies into cute little reindeer—kids love making them, honestly. They’re perfect for Christmas parties or just a fun baking afternoon.
You get a fudgy bite with playful toppings that make everyone smile. They’re ideal for parties or cookie swaps.
Ingredients:
- 1 box brownie mix (plus ingredients called for on box)
- Non-stick cooking spray
- 1/2 cup chocolate frosting
- 24 mini pretzel twists
- 48 candy eyes
- 24 red candy-coated chocolates or cinnamon candies
- 24 mini chocolate chips (optional, for mouths)
Step by Step Cooking Instructions:
Preheat your oven as the brownie mix box says. Spray a mini muffin pan with non-stick spray.
Mix up the brownie batter following the package. Fill each muffin cup about 2/3 full.
Bake for 15-18 minutes. The toothpick should come out with a few moist crumbs.
Let the brownies cool in the pan for 5 minutes. Move them to a wire rack to finish cooling.
Spread a little chocolate frosting on each brownie bite. It’ll help the decorations stick.
Break pretzel twists in half for antlers. Stick two pieces into the top of each brownie.
Add two candy eyes just under the antlers. Press gently so they stay put.
Stick a red candy on for the nose. If you want, add a mini chocolate chip for the mouth.
| Ingredient | Substitution Options |
|---|---|
| Chocolate frosting | Cream cheese frosting, vanilla frosting tinted brown |
| Candy eyes | White chocolate chips with mini chocolate chip centers |
| Red candies | Red gumdrops cut small, red Skittles, dried cranberries |
| Pretzel twists | Pretzel sticks broken into pieces, sliced almonds |
| Mini muffin pan | Regular muffin pan (increase baking time), 8×8 pan cut into squares |
Marshmallow Topped Holiday Brownies
These brownies are rich, fudgy, and topped with gooey marshmallows. The marshmallows melt into the warm brownies for a dreamy layered treat.
You can add festive sprinkles or swap in holiday-shaped marshmallows. These brownies are always a hit at winter parties or just at home with a mug of cocoa.
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- 1/2 cup chocolate chips (optional)
- Holiday sprinkles for decoration
Step by Step Cooking Instructions:
Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
Melt the butter in a big microwave-safe bowl. Stir in the sugar until it’s all mixed together.
Add eggs one at a time, beating after each. Pour in the vanilla.
In another bowl, mix flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture.
Don’t overmix—just combine until you don’t see dry flour. Pour the batter into your pan and spread it out.
Bake for 25-30 minutes. The toothpick should come out with a few moist crumbs.
Right when the brownies come out, sprinkle marshmallows and chocolate chips on top. Pop back in the oven for 3-5 minutes until the marshmallows puff up and get a little golden.
Let them cool before cutting. Add sprinkles while the marshmallows are still a bit warm so they stick.
Substitutions Table:
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Unsalted butter | Coconut oil or vegetable oil | Use 3/4 cup oil instead of 1 cup butter |
| All-purpose flour | Gluten-free flour blend | Use 1:1 ratio |
| Mini marshmallows | Regular marshmallows, chopped | Cut into smaller pieces |
| Granulated sugar | Brown sugar | Creates chewier texture |
| Unsweetened cocoa | Dutch-process cocoa | Richer chocolate flavor |
| Vanilla extract | Peppermint extract | Use 1/2 teaspoon for holiday flavor |
Cinnamon-Spiced Christmas Brownies
These cinnamon-spiced brownies fill your kitchen with the smell of holiday baking. You get chocolate and cinnamon in every bite—so cozy.
The cinnamon flavor builds as you eat, adding a warm, festive touch. I honestly think they’re perfect for a cold night.
Ingredients:
- 1 cup unsalted butter
- 8 oz dark chocolate, chopped
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
For the cinnamon topping:
- 3 tablespoons melted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions:
Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper and grease it lightly.
Melt butter and chocolate together in a double boiler or microwave. Stir until smooth and let it cool for a minute.
Whisk sugar into the chocolate mixture. Add eggs one by one, mixing after each.
Stir in vanilla. In a separate bowl, whisk flour, cinnamon, salt, and cocoa powder.
Fold the dry mix into the chocolate mixture. Don’t overdo it—just until combined.
Spread the batter in your pan. Mix the topping ingredients and sprinkle them over the top.
Bake for 25-30 minutes. The toothpick should come out with a few moist crumbs.
Cool them all the way before you slice.
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Dark chocolate | Semi-sweet chocolate chips | Use same amount |
| All-purpose flour | Gluten-free flour blend | 1:1 ratio |
| Granulated sugar | Coconut sugar | May darken color slightly |
| Butter | Coconut oil | Use solid, room temperature |
| Ground cinnamon | Pumpkin pie spice | Use 1/2 the amount |
Tips for Baking Perfect Christmas Brownies
If you want Christmas brownies that stand out, try smart ingredient swaps and have fun with decorating. The right flavors and a little creativity really turn basic brownies into something special for the holidays.
Ingredient Substitutions for Holiday Flavors
Swap vanilla extract for peppermint extract, using a 1:1 ratio. You’ll get that instant Christmas vibe.
Toss 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg into your dry ingredients if you want some cozy spice notes.
Instead of regular chocolate chips, grab white chocolate chips and mix them with crushed candy canes. Try 3/4 cup white chips plus 1/4 cup crushed peppermint candy for a fun twist on your usual brownie recipe.
Switch out milk for eggnog in equal amounts. The extra richness makes brownies fudgier and adds a holiday kick.
Fold in 1/2 cup mini marshmallows during the last few minutes of baking. Marshmallows melt just enough for that hot chocolate brownie effect.
If you want deeper chocolate flavor, sprinkle in 2 tablespoons cocoa powder.
For gingerbread brownies, use 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, and 1/4 teaspoon cloves in your batter. It smells amazing in the kitchen.
Decorating Ideas for Festive Presentation
Melt some green candy melts and drizzle them over cooled brownies in zigzags. While the coating’s still wet, toss on red sprinkles for a Christmas tree look.
Press red and green M&Ms into warm brownies right after you take them out of the oven. They melt a little and stick, making the top glossy and colorful.
Dust cooled brownies with powdered sugar using Christmas stencils. Cut out paper snowflakes, lay them on top, and then dust for pretty patterns.
Make a quick ganache by heating 1/2 cup heavy cream and pouring it over 4 oz chopped chocolate. Stir in food coloring if you want green or red glazes.
Pipe cream cheese frosting around the edges with a star tip. Use gel food coloring to make the borders pop with holiday color.
Storing and Packaging Brownies as Holiday Gifts
If you want brownies to stay fresh for up to five days, you need the right storage. Creative packaging turns them into gifts people actually remember.
The way you wrap and decorate makes homemade brownies feel way more special than store-bought ones.
Keeping Brownies Fresh
Room temperature storage works if you’re giving brownies within 2-3 days. Wrap each square tightly in plastic wrap, then toss them in an airtight container.
Need them to last longer? Double-wrap each brownie in plastic and then foil. That keeps air out and the fudgy texture in.
Refrigeration helps brownies stay fresh for up to a week. Put the wrapped brownies in a sealed container so they don’t pick up weird fridge flavors.
Freeze brownies for up to three months. Wrap them individually and store in freezer bags. Don’t forget to label the date.
Keep different flavors separate in storage. Peppermint brownies love to share their flavor, so don’t let them hang out with the plain ones.
Let brownies come back to room temperature before gifting, whether they’ve been in the fridge or freezer. That way, the texture and taste are just right when someone takes a bite.
Creative Packaging Suggestions
Clear cellophane bags show off your brownies in a way that’s hard to beat. I like to tie them up with festive ribbons—red, green, or gold always feel right for the holidays.
Mason jars are great for brownie bites. You can stack different flavors and toss on a fabric cover, then tie it down with twine or a cute decorative band.
Small bakery boxes make your gift look like it came straight from a shop. I usually line them with parchment paper and tuck in a little card with storage tips.
Try using gift tins from a craft store. Just add some tissue paper and slap on a personalized label with the brownie flavor and, why not, your name too.
Individual brownie sleeves from cardstock keep single servings safe. It’s fun to stamp or scribble a holiday message right on the packaging for that extra personal touch.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.