These Christmas Brownies is my favorite way to bring a little extra cheer to the dessert table. They’re rich, fudgy, and packed with bits of chocolate, candy canes, and colorful M&Ms. I love how they make the whole kitchen smell like the holidays.
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Why This Recipe Works
I make these Christmas Brownies every year when I want something easy, festive, and full of chocolate. Here’s what makes them special:
- Rich Chocolate Flavor: The mix of cocoa powder and melted butter gives these brownies that deep, fudgy flavor I love. It’s the same kind of cozy richness you get in our Baked Gooey S’more Bars.
- Festive Add-Ins: Red and green M&Ms, crushed candy canes, and white chocolate chunks make every bite colorful and fun. They turn a simple brownie into a holiday showstopper.
- Perfect Texture: Slightly underbake them for that soft, gooey center, or bake a few minutes longer if you like them cakier. Either way, they come out just right every time.
- Easy to Make: The batter comes together in one pot, which means fewer dishes and more time to enjoy the season. It’s the same simple, no-fuss style I love in our Peanut Butter Chocolate Chunk Cookie Bars.
- Great for Sharing: These brownies cut cleanly into squares and pack up beautifully for gifting or parties. They’re the kind of treat that always brings a smile.
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Ingredients
- Unsalted Butter – Provides richness and moisture, giving the brownies their fudgy texture. If you only have salted butter, just reduce the added salt slightly.
- Granulated Sugar – Sweetens the brownies and helps create that shiny, crackly top. Brown sugar can be swapped in for a deeper, caramel-like flavor.
- Unsweetened Cocoa Powder – Adds deep chocolate flavor without extra sweetness. Natural or Dutch-process cocoa both work here.
- Large Eggs – Bind the batter together and give the brownies structure while keeping them soft and chewy.
- All-Purpose Flour – Provides just enough structure without making the brownies cakey. Measure lightly so they stay tender.
- Chocolate Chips – Melt slightly into the batter for extra pockets of chocolate. You can use semi-sweet, dark, or milk chocolate chips.
- Holiday Add-Ins – A mix of red and green M&Ms, crushed candy canes, Christmas sprinkles, or white chocolate chunks adds color and festive flavor. Use your favorites or whatever you have on hand.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Melt the butter: In a large saucepan over low heat, melt the butter until fully liquid. Remove from heat.
- Whisk in cocoa: Add cocoa powder and salt to the warm butter and whisk until smooth.
- Combine the batter: Whisk in the sugar, vanilla, and eggs one at a time until fully incorporated.
- Add mix-ins: Stir in the flour just until combined, then gently fold in the chocolate chips and holiday mix-ins.
- Spread the batter: Pour the batter into a parchment-lined 9×13-inch baking pan and smooth the top evenly.
- Top and bake: Bake at 350°F for 25–30 minutes, until the center is set and a toothpick comes out with moist crumbs.
- Dust with powdered sugar: Once cooled slightly, dust the top with powdered sugar for a festive finish.
- Cut and serve: Cool completely, lift from the pan, and slice into squares.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Chocolate Choices: Use dark chocolate chips for a richer taste or white chocolate chunks for a sweeter bite. You can even swirl in a few spoonfuls of Nutella before baking.
- Other Holiday Add-Ins: Try chopped dried cranberries, mini marshmallows, or crushed pretzels for extra texture. You can mix and match whatever festive treats you have on hand.
- Topping Ideas: I sometimes drizzle melted white chocolate over the cooled brownies or sprinkle crushed candy canes on top while they’re still warm. It makes them look extra festive.
What to Serve with Christmas Brownies
Drinks
- These Christmas Brownies pair beautifully with festive drinks. We love serving them with a bubbly Cranberry Fizz Cocktail for a bright, refreshing contrast to the rich chocolate. We also love it with our Classic Espresso Martini.
- They’re also delicious alongside a Blackberry Mint Cocktail or any of the 5 Easy Prosecco Holiday Cocktails for a cozy holiday gathering. For something fruity and elegant, try them with a Pomegranate Tangerine Bellini.
Sweet Pairings
- If you’re setting up a dessert table, these brownies fit right in with other chocolatey favorites. We like to serve them next to Chocolate Bark with Cherries and Pistachios for a mix of textures and flavors.
- They also pair beautifully with Dark Chocolate Almond Butter Cups or Baked Gooey S’more Bars for a cozy, crowd-pleasing dessert spread.
FAQs
Can I use a different type of chocolate?
Yes. You can swap the chocolate chips for chunks of dark, milk, or white chocolate. Each type gives a slightly different sweetness and texture, so choose what you like best.
How can I tell when the brownies are done?
Check them around 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. They’ll continue to set as they cool.
Can I make these brownies ahead of time?
Yes. You can bake them a day or two before serving and keep them covered at room temperature. They actually taste even better the next day.
How long do they keep?
Store cooled brownies in an airtight container at room temperature for up to 3–4 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before serving.
More Recipes You’ll Enjoy
- Baked Peaches – Baked peaches are the picture-perfect dish of summer! Serve them warm with a scoop of vanilla bean ice cream for the ultimate treat.
- Orange Pistachio Shortbread Cookies – With bright citrus and a nutty crunch, these Orange Pistachio Shortbread Cookies take a Christmas classic way up a notch!
- Classic Shortbread Cookie Recipe – This Classic Shortbread Cookie Recipe is buttery, crisp, and easy to make with 5 ingredients. Dark chocolate cherry variation included!
- No Bake Rice Crispy and Almond Treats – These crunchy no bake rice crispy and almond treats are sweet, crispy and easy to make. Mixed with chocolate, almonds, seeds and rice crispy cereal.
If you try this Christmas Brownies recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Christmas Brownies
Servings: 24 brownies
These Christmas Brownies is my favorite way to bring a little extra cheer to the dessert table. They’re rich, fudgy, and packed with bits of chocolate, candy canes, and colorful M&Ms. I love how they make the whole kitchen smell like the holidays.
Ingredients
- 1 cup unsalted butter, 2 sticks
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup chocolate chips
- 1 cup holiday mix-ins, a mix red & green M&Ms, crushed candy canes, Christmas sprinkles, and white chocolate chunks
Instructions
- Preheat oven to 350°F, and line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting.
- In a large saucepan, melt the butter over low heat.
- Once melted, remove from heat and whisk in the sugar, cocoa powder, and salt until smooth.
- Whisk in the vanilla, then the eggs, one at a time.
- Sprinkle the flour over the mixture and stir until just combined, do not overmix.
- Fold in the chocolate chips and holiday add-ins of your choice.
- Spread batter evenly in the lined baking pan.
- Bake for 25–30 minutes, or until the center is set and a toothpick comes out with moist crumbs.
- Cool in the pan, then lift out and cut into squares.
Notes
- Line the pan with parchment paper. Leave a little overhang so you can lift the brownies out easily once they’ve cooled.
- Melt the butter slowly. Low heat prevents it from browning or separating, which keeps the batter smooth.
- Whisk the sugar and cocoa into the warm butter. This step helps dissolve the sugar and gives the brownies that shiny, crackly top.
- Add the eggs one at a time. Mixing them in gradually helps create a rich, even texture.
- Don’t overmix the flour. Stir just until combined to keep the brownies soft and fudgy instead of dense.
- Use your favorite holiday mix-ins. Red and green M&Ms, crushed candy canes, or white chocolate chunks all add festive color and crunch.
- Make them more festive. Add more sprinkles or crushed candy canes on top right after baking, and dust with powdered sugar “snow.”
- Check for doneness early. A toothpick with a few moist crumbs means they’re perfectly fudgy.
- Adjust texture according to your preference. Slightly unbake them to keep them fudgy, or for cakier brownies bake them closer to 32 minutes.
- Cool completely before cutting. This helps the brownies set and gives you clean, neat squares.
- Make them ahead. Bake a day in advance and store in an airtight container for easy holiday entertaining.
- Freeze extras. Wrap tightly and freeze for up to two months, then thaw at room temperature when you need a quick dessert.
Photography by Naomi Seiler
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