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Celebrate the season with a crowd-friendly recipe for Christmas Brownies drizzled with chocolate and studded with sprinkles.
One of the all-time most popular desserts is getting a festive upgrade in the form of rich and fudgy Christmas Brownies.
The setup on this one couldn’t be more simple: Homemade brownie batter is baked, cooled and then sliced into a seasonal spin on a dessert favorite.
But we can’t stop there!
Once the brownies are cooled, they’re then cut into wedges to resemble trees. A drizzle of chocolate and a shower of sprinkles are the ultimate final touches on these edible trees.
If you’re looking for a sweet treat that does double duty as dessert and tabletop décor then it’s Christmas Brownies for all!
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For the brownies:
- Cooking spray
- 8 oz. semisweet chocolate, roughly chopped
- 1 cup (2 sticks) unsalted butter
- 2 Tablespoons vanilla extract
- 1 1/4 cups white sugar
- 3/4 cup packed light brown sugar
- 6 large eggs
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1/2 cup semisweet chocolate chips
Make the brownies:
Preheat the oven to 325°F. Line a 15x10x1-inch baking pan with foil. Grease the foil with cooking spray.
Add the semisweet chocolate and butter to a medium saucepan set over low heat. Cook, stirring occasionally, until melted. Stir in the vanilla extract then add the mixture to the bowl of a stand mixer.
Add the white sugar and brown sugar and beat for 2 minutes. Add the eggs, one at a time, beating between each addition. Beat in the sour cream.
In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Add the dry mixture to the wet mixture and beat just until combined.
Stir in the chocolate chips then transfer the batter to the prepared baking pan, spreading it into an even layer.
Bake the brownies until they are cooked through, 30 to 35 minutes.
Remove the brownies from the oven and let them cool completely in the pan.
Once the brownies have cooled completely, place a cutting board on top of them then invert the baking pan. (Alternately, you can cut the brownies directly in the pan.)
Slice the brownies in half lengthwise to form two long rectangles. Slice each rectangle into wedges to form “trees.”
Line a baking sheet with parchment paper. Transfer the brownies to the baking sheet.
Decorate the brownies:
Melt the chocolate chips in a microwave-safe bowl on 30-second increments, stirring between each increment until smooth.
Drizzle the melted chocolate on the brownies, then immediately top them with sprinkles. (Alternately, transfer the melted chocolate to a piping bag, snip off the tip and pipe the chocolate atop the brownies.) Serve immediately or store, covered, at room temperature.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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