Christmas Brownies

from 5 votes

Celebrate the season with a crowd-friendly recipe for Christmas Brownies drizzled with chocolate and studded with sprinkles.

A view of Christmas Brownies drizzled with chocolate and topped with sprinkles

We have been down this Christmas tree-shaped foods road before, not once, not twice, but three previous times. But why stop there?

One of the all-time most popular desserts is getting a festive upgrade in the form of rich and fudgy Christmas Brownies.

Melted butter and semisweet chocolate in a saucepan

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! 

Melted chocolate, white sugar and brown sugar in a glass bowl

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.

A baked tray of brownies sliced into wedges

If you’re looking for a sweet treat that does double duty as dessert and tabletop décor then it’s Christmas Brownies for all!

A view of Christmas Brownies drizzled with chocolate

Christmas Tree Cupcakes: Get the Recipe

Christmas Tree Cupcakes Recipe from

Christmas Tree Shortbread Cookies: Get the Recipe

Christmas Tree Shortbread Cookies from #recipe

Christmas Tree Cupcakes with Cream Cheese Frosting: Get the Recipe

Chocolate Christmas Tree Cupcakes from

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.


Christmas Brownies

Add a festive twist to a dessert classic with a dressed up recipe for rich and chocolatey Christmas Brownies.
Author: Kelly Senyei
4.80 from 5 votes
A top-down shot of Christmas tree-shaped brownies on a white surface
Prep Time 30 minutes
Cook Time 35 minutes
Servings 22 brownies


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

For decorating:

  • 1/2 cup semisweet chocolate chips
  • Sprinkles


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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 352kcal, Carbohydrates: 40g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 71mg, Sodium: 80mg, Potassium: 212mg, Fiber: 2g, Sugar: 27g, Vitamin A: 364IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 2mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

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.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

4.80 from 5 votes (1 rating without comment)

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 4 stars
    The icing was a complete fail. I followed instructions, but could not get a consistency that was easy to work with so can’t imagine that you only used chocolate chips to get your photo worthy brownies. I had to make a second batch using some added butter and sweetened condensed milk. I was able to pipe that onto the brownies, but decorating didn’t end up looking like the photos – total pinterest fail!

  2. 5 stars
    I used Ghiradelli’s Triple Fudge Brownie Mix because I was in a hurry and these still came out FANTASTIC! I followed your directions exactly for baking with a foil lined jelly roll pan (I did use a heavy, thick pan), left them in for 35 minutes and they cut into the little trees like magic. I was so afraid that they would fall apart after baking them in the 15×10 pan, especially at the tip, but they stayed together perfectly. I’m really impressed.

  3. 5 stars
    LOVE these brownies!! So soft, sweet and amazing. Made in a 17×11 pan because I didn’t have the right size pan, and they still turned out great! Super cute. Very happy.

  4. What a neat, cute way to dress up the brownie for Christmas. :)
    Going to make these tomorrow !
    Thank you and Merry Christmas to you and family .

  5. Very clever! Love that they are festive but not overly complicated for those of us who don’t want to spend too much time fussing over frosting!

  6. Your christmas tree cupcakes are adorable and I love how easy these christmas brownies are to throw together. You can never have too many holiday themed goodies. Can we expect a 5th before christmas?