Frosted Christmas Brownies Recipe layers fudgy chocolate brownies with fluffy vanilla peppermint frosting and a flurry of crunchy sprinkles. This pan suits busy bakers and chocolate fans alike, and the total time lands around 1 hour 25 minutes. I tested the frosting while classic carols played and almost ate it with a spoon, but I behaved for once.
Why Choose This Frosted Christmas Brownies Recipe
Frosted Christmas Brownies Recipe keeps the method simple with one bowl for the brownie batter and a quick American buttercream on top. You skip melting chocolate and use cocoa powder for deep flavor without extra steps. Pantry staples pull the weight, and the frosting spreads like a dream over cool brownies.
You can use a boxed brownie mix when the week runs wild. I include notes for both scratch and shortcut paths. Either way, the frosting adds holiday magic fast.
Ingredients You Need
- Unsalted butter, 1 cup, melted and slightly cooled
- Granulated sugar, 1.5 cups
- Light brown sugar, 1/2 cup, packed
- Large eggs, 4, room temp
- Vanilla extract, 2 teaspoons
- Unsweetened cocoa powder, 3/4 cup, sifted
- Dutch-process gives deeper flavor; Ghirardelli or Hershey’s Special Dark both work.
- All-purpose flour, 1 cup, spooned and leveled
- Use a 1:1 gluten-free baking blend if needed, same amount.
- Fine sea salt, 1/2 teaspoon
- Espresso powder, 1 teaspoon, optional for richer chocolate taste
- Chocolate chips or chunks, 1 cup, optional
Frosting:
- Unsalted butter, 3/4 cup, softened
- Powdered sugar, 3 cups, sifted
- Heavy cream or milk, 3–4 tablespoons, as needed for spreadable texture
- Vanilla extract, 1 teaspoon
- Peppermint extract, 1/4–1/2 teaspoon, to taste
- Fine sea salt, pinch
- Red and green gel food coloring, optional
- Holiday sprinkles
Pantry shortcuts and swaps:
- Use a boxed brownie mix for a 9×13 pan and bake as directed, then frost as below.
- Swap dairy-free butter sticks and plant milk for a dairy-free version.
- No peppermint fan? Keep vanilla only, or use orange extract for a chocolate orange vibe.
Equipment:
- 9×13 inch metal pan
- Parchment paper and nonstick spray
- Large mixing bowl, medium bowl
- Whisk and rubber spatula
- Hand mixer or stand mixer for frosting
- Offset spatula for smooth frosting
- Toothpick for doneness
How to Make Frosted Christmas Brownies
- Prep: 15 minutes
- Cook: 25–28 minutes
- Cool: 45 minutes
- Total: about 1 hour 25 minutes
- Prep the pan
Line a 9×13 metal pan with parchment, leaving overhang for easy lifting. Spray lightly. - Mix the wet ingredients
Whisk melted butter, granulated sugar, and brown sugar until glossy. Add eggs one at a time and whisk until the batter thickens and looks shiny. Stir in vanilla. - Add the dry ingredients
Sift cocoa powder, flour, salt, and espresso powder over the bowl. Fold with a spatula until the streaks disappear. Fold in chocolate chips if you use them. - Bake
Spread the batter into the pan and smooth the top. Bake at 350°F for 25–28 minutes, until a toothpick in the center shows moist crumbs, not wet batter. Set the pan on a rack and cool completely. - Make the frosting
Beat softened butter on medium speed until creamy, about 1 minute. Add powdered sugar in 3 batches with a splash of cream each time, mixing on low to start, then on medium until fluffy. Beat in vanilla, peppermint, and a pinch of salt. Adjust cream for spreadable texture. - Color and frost
Divide frosting if you want two colors and tint with gel color. Spread frosting over cool brownies with an offset spatula. Add sprinkles. Chill 15 minutes to set the top. - Slice cleanly
Lift the slab with parchment. Warm a large knife under hot water, wipe dry, and cut into 24 squares. Wipe the blade between cuts for tidy edges.
Tips & Common Mistakes
- Measure flour by weight or spoon and level to avoid cakey brownies.
- Do not overbake; pull the pan when the center shows moist crumbs.
- Let the brownies cool before frosting or the buttercream will melt and slide.
- Use Dutch-process cocoa for deeper flavor if you have it.
- Taste the peppermint extract in the frosting and go light at first.
- Line the pan with parchment so you lift and slice without tearing corners.
- If you use a boxed mix, cool completely and frost only after the top sets.
- Keep frosting thick but spreadable; add cream a teaspoon at a time.
Variations I’ve Tried
- Peppermint mocha: add 2 teaspoons espresso powder to the batter and top with crushed candy canes.
- Salted caramel swirl: drizzle 1/3 cup thick caramel over the batter and swirl, then sprinkle flaky salt after frosting.
- Walnut crunch: fold 3/4 cup toasted chopped walnuts into the batter for texture.
- White chocolate finish: swap the buttercream for a thin layer of white chocolate ganache, then top with sprinkles.
How to Serve Frosted Christmas Brownies Recipe
Cut the brownies into neat squares or use tree and star cookie cutters for a party platter. Serve at cool room temperature so the frosting stays fluffy and the crumbs taste fudgy. Pair with hot cocoa, peppermint tea, bold coffee, or spiced cider for cozy vibes. Add a tiny candy cane on each square for extra cheer.
Make-Ahead and Storage
Bake the brownie base up to 2 days ahead, wrap tightly, and store at room temp. Frost up to 1 day before serving for the best texture. Store frosted brownies in an airtight container at cool room temperature for 2 days or in the fridge for up to 5 days. Freeze unfrosted slabs or cut squares for 2 months, wrap well, then thaw overnight in the fridge; add frosting after thawing, or freeze frosted squares for 1 month and thaw in the fridge.
To soften chilled brownies, let them sit at room temperature for 20–30 minutes. For a warm bite, microwave an unfrosted square for 10–12 seconds, then frost.
Nutrition Information
- Serving: 1 brownie of 24
- Calories: about 320
- Fat: 16 g
- Saturated Fat: 9 g
- Carbohydrates: 43 g
- Sugar: 33 g
- Protein: 3 g
- Fiber: 2 g
- Sodium: 140 mg
Frosted Christmas Brownies Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- Melt the butter and stir in sugar, eggs, and vanilla.
- Beat in cocoa, flour, salt, and baking powder.
- Spread batter into prepared pan.
- Bake for 20 to 25 minutes. Do not overcook.
- Cream together butter, powdered sugar, milk, and vanilla until smooth.
- Spread frosting over cooled brownies.
- Sprinkle red and green sprinkles on top for a festive touch.