16 Irresistible Christmas Brownies You’ll Want to Bake

Christmas brownies are the ultimate holiday baking shortcut. One pan, one batch of batter, and endless ways to make it festive — swirl in peppermint, layer on caramel, cut them into Christmas trees, or crown them with toasted marshmallows. If you’ve been baking Christmas cookies all season and your rolling pin needs a break, these Christmas brownies deliver all the chocolatey joy with a fraction of the effort. They stack beautifully on cookie trays, wrap up as gifts, and disappear from party tables in minutes.

This roundup of 16 Christmas brownie recipes covers every festive flavor you can imagine: fudgy classics, peppermint swirl, gingerbread, eggnog, red velvet, hot chocolate, and playful kid-approved shapes like brownie Santa hats and reindeer. Every recipe is written for a standard 9×13-inch or 8×8-inch pan, uses everyday pantry ingredients, and includes make-ahead tips so you can bake now and celebrate later. For even more chocolate inspiration this season, this fudgy chocolate recipe from itRecipeFood pairs beautifully with everything below — especially a warm mug of homemade hot chocolate.

1. Classic Fudgy Christmas Brownies

Start with the foundation everything else builds on: a deeply chocolatey, crackly-topped, fudgy-in-the-middle brownie. A handful of red and green sprinkles folded into the batter makes them unmistakably Christmas without changing a thing about the recipe. These are the brownies people request by name at every holiday party.

Ingredients

• 1 cup unsalted butter
• 8 oz semi-sweet chocolate, chopped
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/4 cup red and green sprinkles, plus more for topping

Instructions

1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper.
2. Melt the butter and chopped chocolate together in a saucepan over low heat, stirring until smooth. Let cool slightly.
3. Whisk in both sugars, then the eggs one at a time, then vanilla.
4. Fold in flour, cocoa powder, and salt until just combined. Fold in the sprinkles.
5. Spread into the pan and bake 28-32 minutes, until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into squares and dusting with extra sprinkles.

2. Peppermint Swirl Brownies

The holiday classic for a reason. A rich chocolate brownie base gets swirled with peppermint-kissed white chocolate, and crushed candy canes go on top while everything is still warm so they stick. The mint keeps each bite bright and keeps you reaching for “just one more.”

Ingredients

• 1 batch classic fudgy brownie batter (recipe above, 9×13 pan)
• 6 oz white chocolate, chopped
• 4 oz cream cheese, softened
• 1/2 tsp peppermint extract
• 1/3 cup crushed candy canes

Instructions

1. Prepare the brownie batter and spread it in the pan.
2. Melt the white chocolate; whisk in the cream cheese and peppermint extract until smooth.
3. Drop spoonfuls of the peppermint mixture over the batter and swirl with a knife.
4. Bake at 350°F for 30-34 minutes. Sprinkle crushed candy canes over the top immediately after removing from the oven.
5. Cool completely, then slice with a warm knife for clean swirls.

3. Hot Chocolate Brownies

Everything you love about a steaming mug of cocoa — in brownie form. A cocoa-forward brownie gets topped with a thick layer of mini marshmallows in the last minutes of baking, so they toast and melt into a gooey blanket. A dusting of cocoa powder on top makes them look like they came dusted with fresh snow.

Ingredients

• 1 batch classic fudgy brownie batter (9×13 pan), made with an extra 1/4 cup cocoa powder
• 3 cups mini marshmallows
• 2 tbsp cocoa powder, for dusting
• 1/4 cup mini chocolate chips

Instructions

1. Bake the brownie batter at 350°F for 24 minutes.
2. Pull the pan out, scatter the marshmallows evenly over the top, and return to the oven for 5-7 minutes until puffed and lightly golden.
3. Cool 10 minutes, then dust with cocoa powder and sprinkle with mini chocolate chips.
4. Let cool completely before cutting — the marshmallow layer needs time to set.

4. Gingerbread Brownies

Two holiday heavyweights in one pan. Warm gingerbread spices — ginger, cinnamon, cloves, and molasses — folded into a dense chocolate brownie create a flavor that tastes like December itself. A drizzle of vanilla glaze and a sprinkle of crystallized ginger on top make them gift-worthy.

Ingredients

• 1 batch classic fudgy brownie batter (9×13 pan)
• 1/4 cup molasses
• 2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 cup powdered sugar + 1 tbsp milk, for glaze
• 2 tbsp chopped crystallized ginger

Instructions

1. Whisk the molasses and spices into the melted chocolate mixture before adding the eggs.
2. Bake as directed, 28-32 minutes at 350°F.
3. Cool completely, then drizzle with the powdered sugar glaze and scatter crystallized ginger over the top.

5. Eggnog Brownies

For the eggnog lovers at the table. These start with a blondie-style eggnog base — nutmeg, rum extract, and actual eggnog in the batter — swirled with a fudgy chocolate layer. They taste like the holidays in the very best way, and they’re a perfect use for that half-carton of eggnog in your fridge. If you love eggnog desserts, you’ll also adore these with a glass of homemade eggnog on the side.

Ingredients

• 1/2 batch classic fudgy brownie batter
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 1 large egg
• 1/3 cup eggnog
• 1 tsp rum extract
• 1 1/4 cups flour
• 1 tsp nutmeg, plus more for dusting
• 1/2 tsp salt

Instructions

1. Whisk butter, brown sugar, egg, eggnog, and rum extract. Fold in flour, nutmeg, and salt.
2. Spread half the eggnog batter in a lined 9×13 pan, dollop the brownie batter over it, then top with remaining eggnog batter. Swirl.
3. Bake at 350°F for 30-34 minutes. Dust with nutmeg before serving.

6. Red Velvet Brownies with Cream Cheese Swirl

That gorgeous deep-red crumb makes these the showstopper of any Christmas dessert table. They’re a true cross between red velvet cake and fudgy brownies, with a tangy cream cheese swirl running through every piece. Serve them slightly chilled for the cleanest slices.

Ingredients

• 3/4 cup unsalted butter, melted
• 1 1/2 cups sugar
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla
• 1 tbsp cocoa powder
• 1 1/4 cups flour
• 1/2 tsp salt
• 8 oz cream cheese, softened
• 1/3 cup sugar (for swirl)
• 1 egg yolk (for swirl)

Instructions

1. Whisk melted butter and sugar, then eggs, food coloring, and vanilla. Fold in cocoa, flour, and salt. Spread in a lined 9×13 pan.
2. Beat cream cheese, sugar, and egg yolk until smooth. Dollop over the batter and swirl.
3. Bake at 350°F for 30-33 minutes. Chill at least 1 hour before cutting.

7. Cranberry White Chocolate Brownies

Tart ruby-red cranberries studded through sweet white-chocolate blondie bars — these taste like Christmas morning. The cranberries stay jewel-like and jammy, and a white chocolate drizzle over the top makes them look bakery-case beautiful. Use fresh or frozen cranberries; both work.

Ingredients

• 3/4 cup unsalted butter, melted
• 1 1/2 cups brown sugar
• 2 large eggs
• 2 tsp vanilla
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1 1/2 cups fresh cranberries, halved
• 1/4 cup white chocolate, melted, for drizzle

Instructions

1. Whisk butter and brown sugar, then eggs and vanilla. Fold in flour, baking powder, and salt, then the chips and cranberries.
2. Spread in a lined 9×13 pan and bake at 350°F for 28-32 minutes, until golden at the edges.
3. Cool, drizzle with melted white chocolate, and cut into bars.

8. Andes Mint Brownies

The easiest upgrade in this whole list: bake your favorite brownie, and the second it comes out of the oven, lay Andes mints across the hot surface. They melt into a glossy mint-chocolate shell as the brownies cool. No extra steps, no extra bowls — just a two-ingredient trick that tastes like you tried much harder.

Ingredients

• 1 batch classic fudgy brownie batter (9×13 pan)
• 24 Andes mints, unwrapped

Instructions

1. Bake the brownies at 350°F for 28-32 minutes.
2. Immediately arrange the Andes mints in rows over the hot surface. Wait 3 minutes, then spread the melted chocolate evenly with an offset spatula.
3. Cool completely until the mint layer sets, then slice.

9. Salted Caramel Christmas Brownies

A thick ribbon of salted caramel baked right into the middle of a dark chocolate brownie. When you cut in, the caramel stays gloriously gooey. Flaky sea salt on top balances the sweetness and makes every bite taste like a fancy chocolate shop truffle.

Ingredients

• 1 batch classic fudgy brownie batter (9×13 pan)
• 3/4 cup salted caramel sauce, plus more for drizzling
• 1 tsp flaky sea salt

Instructions

1. Spread two-thirds of the batter in the pan. Drizzle the caramel sauce over it, keeping a 1-inch border.
2. Top with remaining batter, spreading gently to cover.
3. Bake at 350°F for 32-36 minutes. Sprinkle with flaky sea salt while warm, then cool completely before cutting.

10. Christmas Tree Brownies

The cutest brownies on this list, and a guaranteed hit with kids. Bake a plain chocolate brownie in a 9×13 pan, cut it into triangles, and decorate each one like a Christmas tree with green-tinted frosting, sprinkles for ornaments, and a pretzel stick trunk. They’re as fun to make as they are to eat.

Ingredients

• 1 batch classic fudgy brownie batter (9×13 pan)
• 1 cup vanilla frosting
• Green food coloring
• Assorted small sprinkles and candies
• 12 small pretzel sticks, halved

Instructions

1. Bake and cool the brownies completely. Cut into 12 triangles.
2. Tint the frosting green and pipe or spread it over each triangle in a zigzag.
3. Decorate with sprinkles, press a pretzel stick half into the bottom as the trunk, and let set.

11. Rocky Road Christmas Brownies

All the rocky road ice cream flavors — chocolate, marshmallow, and nuts — baked into a chewy brownie. A layer of marshmallows and chopped pecans goes on top near the end of baking, then a chocolate drizzle over everything once cooled. They slice into gloriously messy, irresistible squares.

Ingredients

• 1 batch classic fudgy brownie batter (9×13 pan)
• 2 cups mini marshmallows
• 1 cup chopped pecans, toasted
• 1/2 cup semi-sweet chocolate chips, melted

Instructions

1. Bake the batter at 350°F for 25 minutes.
2. Top with marshmallows and pecans; bake 5-7 minutes more until the marshmallows puff.
3. Cool 15 minutes, drizzle with melted chocolate, then cool completely before slicing.

12. Chocolate Orange Brownies

Dark chocolate and orange is one of the most elegant flavor pairings in the holiday baking world — think Terry’s Chocolate Orange, but homemade and fudgy. Fresh orange zest in the batter and a glossy orange-chocolate ganache on top make these taste sophisticated with almost no extra work.

Ingredients

• 1 batch classic fudgy brownie batter (9×13 pan)
• Zest of 2 oranges
• 1/2 cup heavy cream
• 6 oz dark chocolate, chopped
• 1 tbsp orange juice

Instructions

1. Fold the orange zest into the batter and bake as directed.
2. Heat the cream until steaming, pour over the chopped chocolate, wait 2 minutes, then stir with the orange juice until glossy.
3. Spread the ganache over the cooled brownies and chill 30 minutes before cutting.

13. Snickerdoodle Brownies

Chewy, cinnamony, and completely unexpected. A blondie base loaded with cinnamon gets a crackly cinnamon-sugar top that shatters just like a snickerdoodle cookie. These are the brownies for the person at the party who “doesn’t like chocolate” — they’ll change their tune after one bite.

Ingredients

• 3/4 cup unsalted butter, melted
• 1 1/2 cups sugar
• 2 large eggs
• 2 tsp vanilla
• 1 3/4 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp sugar + 2 tsp cinnamon, for topping

Instructions

1. Whisk butter and sugar, then eggs and vanilla. Fold in flour, cream of tartar, baking soda, and salt.
2. Spread in a lined 9×13 pan, sprinkle the cinnamon sugar evenly over the top.
3. Bake at 350°F for 25-28 minutes, until the top is crackled and golden.

14. Brownie Santa Hats

Bite-size brownies turned into the jolliest little Santa hats. Bake brownies in a mini muffin tin, top each with a strawberry (the hat!), and pipe a ring of whipped cream around the base plus a dollop on the tip. They’re adorable, they’re no-fork finger food, and kids go absolutely wild for them.

Ingredients

• 1/2 batch classic fudgy brownie batter
• 24 fresh strawberries, hulled
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Bake the batter in a greased mini muffin tin at 350°F for 12-14 minutes. Cool completely.
2. Whip the cream with powdered sugar to stiff peaks.
3. Place a strawberry upside-down on each brownie bite, pipe a cream ring around the base, and add a small cream dot on top.

15. S’mores Christmas Brownies

A graham cracker crust, a fudgy brownie middle, and a toasted marshmallow top — all the campfire flavor, zero campfire required. A kitchen torch (or a quick trip under the broiler) gives the marshmallows that perfect golden char. Crushed candy canes on top make them holiday-ready.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/2 batch classic fudgy brownie batter
• 3 cups mini marshmallows
• 1/4 cup crushed candy canes

Instructions

1. Press the graham crumbs mixed with melted butter into a lined 9×13 pan. Bake 8 minutes at 350°F.
2. Spread the brownie batter over the crust and bake 22 minutes.
3. Top with marshmallows and broil 1-2 minutes until toasted (watch closely!). Sprinkle with crushed candy canes.

16. Peanut Butter Reindeer Brownies

The grand finale for the kids’ table. Fudgy brownies cut into squares get a peanut butter frosting face, pretzel antlers, candy eyes, and a red M&M nose. They’re silly, they’re sweet, and they vanish faster than any other dessert at a classroom party.

Ingredients

• 1 batch classic fudgy brownie batter (9×13 pan)
• 1/2 cup peanut butter
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 2 tbsp milk
• Mini pretzels, candy eyes, and red M&Ms, for decorating

Instructions

1. Bake and cool the brownies, then cut into 12 squares.
2. Beat peanut butter, butter, powdered sugar, and milk into a spreadable frosting. Frost each square.
3. Press two pretzels in as antlers, add candy eyes, and finish with a red M&M nose.

Christmas Brownie FAQs

Can I make Christmas brownies ahead of time?

Absolutely — most brownies taste even better on day two as the flavors meld. Bake up to 3 days ahead and store in an airtight container at room temperature. For the decorated ones (Santa hats, reindeer), add the fresh toppings the day you serve them.

How do I get clean cuts on fudgy brownies?

Chill the whole pan for at least an hour, then cut with a large sharp knife dipped in hot water and wiped clean between cuts. Parchment paper slings make lifting the slab out for cutting much easier.

Can I freeze Christmas brownies?

Yes — undecorated brownies freeze beautifully for up to 3 months. Wrap the cooled slab tightly in plastic wrap, then foil, and thaw at room temperature. Frost and decorate after thawing for the freshest look.

How do I keep brownies fudgy instead of cakey?

Use more fat and chocolate relative to flour, don’t overmix once the flour goes in, and — most importantly — pull them from the oven when the center still looks slightly underdone. Carryover heat finishes the job as they cool.

What’s the best pan for brownies?

A light-colored metal pan gives the most even bake. Glass pans run hot and can overbake the edges — if you use glass, drop the oven temperature by 25°F. Always line with parchment for easy removal.

A Pan of Pure Holiday Joy

Christmas brownies are proof that the best holiday baking doesn’t have to be complicated. One pan of batter becomes sixteen different celebrations — from elegant chocolate-orange ganache squares to giggling reindeer faces. Pick your favorite from these 16 Christmas brownie recipes — or try our Christmas cookie bars for another easy tray bake — preheat the oven, and get ready: the hardest part will be saving any for the actual party. Happy baking, and merry Christmas!