These Frosted Christmas Brownies are fudgy in the center, crinkly on top, and piled high with a cool peppermint frosting. They look festive on any cookie tray, yet they are simple enough for a cozy night in with hot cocoa.
Frosted Christmas Brownies
Equipment
- 1 8-inch square baking pan
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Hand mixer (or stand mixer)
Ingredients
Brownies
- 0.5 cup unsalted butter melted
- 0.5 cup unsweetened cocoa powder
- 0.5 tsp fine sea salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 eggs large, room temperature
- 1 tsp alcohol-free vanilla extract
- 0.75 cup all-purpose flour
- 0.5 cup chocolate chips or chopped chocolate semisweet
Peppermint Frosting
- 4 oz cream cheese softened
- 4 tbsp unsalted butter softened
- 1.5 cups powdered sugar
- 1 pinch fine sea salt
- 2 tsp milk or heavy cream as needed for spreadable consistency
- 0.5 tsp peppermint extract alcohol-free; adjust to taste
Topping
- 0.33 cup crushed candy canes
- 2 tbsp holiday sprinkles
Instructions
Brownies
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang for a sling. Lightly grease the sides.
- Melt the butter until just liquid. Whisk in cocoa and salt until glossy and smooth to deepen the chocolate flavor.
- Whisk in granulated sugar and brown sugar until thick and shiny, about 1 minute. Add eggs one at a time, whisking well, then stir in alcohol-free vanilla.
- Switch to a spatula and fold in the flour just until no dry streaks remain. Fold in chocolate chips; do not overmix.
- Spread batter into the pan and smooth the top. Bake 24 to 28 minutes, until edges are set and a toothpick comes out with a few moist crumbs. Cool completely in the pan.
Peppermint Frosting & Assembly
- Beat softened cream cheese and butter until creamy. Add powdered sugar in stages, beating until fluffy. Mix in a pinch of salt, 1 to 2 teaspoons milk or cream, and peppermint extract to taste.
- Spread frosting over cooled brownies. Top with crushed candy canes and sprinkles. Chill 20 minutes to set, then lift out by the parchment and slice.
Notes
Why You’ll Love This Frosted Christmas Brownies
- Balanced chocolate flavor with a dense, fudgy bite and shiny crackle top.
- Soft peppermint frosting that sets just enough for clean slices.
- Easy to decorate with crushed candy canes and sprinkles for instant holiday sparkle.
- Make ahead friendly, so your dessert is ready when guests arrive.
Frosted Christmas Brownies Ingredients & Substitutions
- Unsalted butter: Creates a rich, fudgy texture. Use a neutral oil if needed.
- Granulated sugar and light brown sugar: Sweetness plus moisture. All white sugar works in a pinch.
- Eggs: For structure and shine. Bring to room temperature for best mixing.
- Alcohol-free vanilla extract: Rounds out the chocolate notes.
- All-purpose flour: Measure lightly spooned and leveled. A 1 to 1 gluten-free baking blend can work.
- Unsweetened cocoa powder: Natural or Dutch process. Dutch gives deeper color.
- Fine sea salt: Balances sweetness.
- Chocolate chips or chopped chocolate: Fold in for extra pockets of melt.
- Cream cheese: For a tangy, stable frosting. Soften well.
- Unsalted butter for frosting: Helps frosting set and taste silky.
- Powdered sugar: Sifts in for a smooth finish.
- Peppermint extract, alcohol-free, or food grade peppermint oil: Start small and adjust.
- Milk or heavy cream: Loosens frosting to spreadable.
- Crushed candy canes and holiday sprinkles: For crunch and color.
Step-by-Step Instructions to Make Frosted Christmas Brownies
Step 1: Prep the pan and oven
Heat oven to 350°F. Line an 8 inch square pan with parchment, leaving overhang for a sling. Lightly grease the sides.
Step 2: Bloom the cocoa
Melt butter until just liquid. Whisk in cocoa and salt until glossy and smooth. This deepens the chocolate flavor.
Step 3: Whisk in sugar and eggs
Whisk in both sugars until thick and shiny, about 1 minute. Add eggs one at a time, whisking well. Stir in alcohol-free vanilla.
Step 4: Fold in flour and chocolate
Switch to a spatula. Fold in flour just until no dry streaks remain. Fold in chocolate chips. Do not overmix.
Step 5: Bake
Spread batter in the pan and smooth the top. Bake 24 to 28 minutes, until the edges are set and a toothpick comes out with a few moist crumbs. Cool completely in the pan.
Step 6: Make the peppermint frosting
Beat softened cream cheese and butter until creamy. Add powdered sugar in stages, beating until fluffy. Mix in a pinch of salt, 1 to 2 teaspoons milk or cream, and alcohol-free peppermint extract to taste.
Step 7: Frost and decorate
Spread frosting over cooled brownies. Top with crushed candy canes and sprinkles. Chill 20 minutes to set, then lift out by the parchment and slice.
Tips for Success
- Room temperature ingredients help the batter emulsify for a shiny top.
- Do not overbake. Pull the pan when the center is just set with moist crumbs on the tester.
- Chill briefly after frosting for ultra clean cuts. Wipe the knife between slices.
- Taste the peppermint as you go. A little goes a long way.
Variations of Frosted Christmas Brownies
- Double chocolate: Swirl on a thin chocolate ganache before adding crushed candy canes.
- Classic vanilla frosting: Skip peppermint and use alcohol-free vanilla extract.
- Mint chip: Fold chopped mint chocolate into the batter for extra pops of cool mint.
- Gingerbread spice: Add cinnamon and ginger to the batter for warm spice.
Serving Suggestions: What to Pair with Frosted Christmas Brownies
- Hot cocoa topped with whipped cream and a dusting of cocoa powder.
- Fresh berries for a bright, juicy contrast.
- Vanilla ice cream for a hot and cold dessert plate.
Storage & Reheating Instructions
- Store: Cover and refrigerate for up to 5 days. The frosting stays fresh and the brownies stay fudgy.
- Freeze: Freeze sliced brownies on a sheet pan until solid, then wrap and store up to 2 months. Thaw in the fridge.
- Serve: Enjoy chilled for tidy squares or let stand 15 minutes for a softer bite.
Memories Made Around the Table
Every year my kids line up to sprinkle the candy cane confetti, and somehow more ends up on little fingers than on the pan. These brownies taste like laughter and twinkly lights.
FAQs
Can I make these ahead? Yes. Bake the brownies 1 day ahead, cover tightly, then frost the day of serving.
How do I avoid gritty frosting? Sift the powdered sugar and beat it in gradually. A splash of milk or cream helps it smooth out.
What if I do not have cream cheese? Make a simple buttercream using butter, powdered sugar, a pinch of salt, milk, and alcohol-free peppermint extract.
Can I use a 9 inch pan? Yes, the brownies will be a bit thinner. Start checking for doneness 3 to 5 minutes earlier.
Final Thoughts
Frosted Christmas Brownies bring bakery style joy with minimal effort. Bake a batch, add sparkle, and share the sweetness with everyone gathered around your table.