5 Christmas Tree Brownie Recipes

Christmas baking starts earlier every year, and this season the treat taking over social media is the Christmas tree brownie: a fudgy brownie cut into a triangle, decorated like a little tree, and cute enough that people photograph it before eating it. The idea is simple, but the difference between a brownie that looks like a tree and one that looks like a green blob is all in the details, starting with a brownie that is firm enough to cut cleanly.

What sets this version apart is the brownie base itself. Many tree brownies start with a boxed mix baked too soft, so the triangles crumble when you lift them. This base is baked until the edges are set and the center is just barely underdone, then chilled completely before cutting. Chilling is the secret step most recipes skip, and it is why these trees hold their shape, stand up on a plate, and survive a piping bag of frosting. Below is the hero recipe, plus four variations.

Why You’ll Love These Christmas Tree Brownies

They are a full holiday activity in one recipe. Kids can cut the triangles, adults can handle the frosting, and everyone can decorate their own tree, which makes this a better party recipe than a plain tray of brownies.

They are also surprisingly practical. One 9 by 13 inch pan makes about 12 trees, they travel well once the frosting sets, and they look impressive on a cookie tray next to far more complicated bakes.

Most of all, they taste like brownies first and a craft project second. The chocolate is deep and fudgy, the frosting is a thin, minty buttercream rather than a thick sugar shell, and the sprinkles add crunch instead of just color.

Ingredients You’ll Need

One batch makes about 12 trees. Use Dutch-process cocoa if you have it; it gives a darker color and a smoother chocolate flavor than natural cocoa.

• 3/4 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup Dutch-process cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup mini chocolate chips
• 1/2 cup unsalted butter, softened, for the frosting
• 2 cups powdered sugar, sifted
• 1 tablespoon milk, plus more as needed
• 1/4 teaspoon peppermint extract
• Green food coloring
• Assorted sprinkles, mini candy stars, and pretzel sticks, for decorating

How to Make Christmas Tree Brownies

1. Bake the brownie base. Heat the oven to 350°F. Line a 9 by 13 inch pan with parchment, leaving an overhang on the long sides. Whisk the melted butter with both sugars until smooth, then whisk in the eggs one at a time and the vanilla. Sift in the cocoa, flour, and salt, and stir just until no dry streaks remain. Overmixing here develops gluten and makes brownies cakey instead of fudgy. Fold in the mini chocolate chips and spread the batter evenly in the pan.
2. Bake, then chill completely. Bake for 22 to 26 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs, while the center still looks slightly soft. The center will finish setting as it cools; a toothpick that comes out completely clean means the brownies are overbaked. Cool in the pan for 30 minutes, then refrigerate for at least 2 hours, or overnight, until completely firm. Cold brownies cut cleanly; warm brownies do not.
3. Cut the trees. Lift the slab out by the parchment and place it on a cutting board. With a long, sharp knife, cut the slab into triangles: first cut lengthwise into three long strips, then cut each strip diagonally in alternating directions to make triangles. Wipe the knife clean between cuts for sharp edges. Each triangle should be about 3 inches tall.
4. Decorate. Beat the softened butter until creamy, then beat in the powdered sugar, milk, peppermint, and enough green coloring for a pine-tree green. Transfer to a piping bag with a small star tip, or a zip-top bag with a corner snipped off. Pipe a zigzag garland across each triangle, add sprinkles as ornaments, press a mini star candy on top, and push a short pretzel stick into the bottom as the trunk. Let the frosting set for 20 minutes before stacking or packing.

Tips for the Best Christmas Tree Brownies Every Time

Chilling is not optional. If you cut warm brownies, the triangles will crumble at the points, and no amount of frosting will hide it. If you are short on time, freeze the slab for 45 minutes instead of refrigerating for 2 hours; it cuts just as cleanly.

Keep the frosting thin. A thick layer of buttercream slides off a cold brownie and hides the triangle shape. Pipe a narrow zigzag, not a full coating, so the dark brownie still shows through and reads as a tree.

Use the trimmings. The end pieces that do not make perfect triangles are still excellent brownies. Crumble them over ice cream, or let kids eat them while decorating, which is the traditional quality-control step.

Easy Variations

Peppermint Bark Trees: Top the triangles with white chocolate frosting, crushed candy canes, and a drizzle of dark chocolate. The candy cane crunch replaces the sprinkles and tastes like the holidays in one bite.

Salted Caramel Trees: Drizzle the triangles with salted caramel sauce before piping, and finish with flaky sea salt instead of sprinkles. The salt keeps the caramel from tasting too sweet.

Peanut Butter Trees: Use peanut butter frosting instead of mint, and top with chopped peanut butter cups. This version is less traditionally Christmassy and more of a crowd-pleaser at a cookie exchange.

Hot Chocolate Trees: Pipe white frosting, add mini marshmallows as snow, and dust with cocoa powder. These look like trees after a snowfall and pair perfectly with actual hot chocolate.

Storage and Reheating

Store decorated trees in a single layer in an airtight container at room temperature for up to three days, with parchment between layers if you must stack them. Refrigerate for up to one week, but let them come to room temperature for 20 minutes before serving so the brownie softens. Freeze undecorated triangles, wrapped tightly, for up to two months; thaw, then frost and decorate. Do not reheat decorated brownies, which melts the frosting and loosens the sprinkles.

Frequently Asked Questions

Can I use a boxed brownie mix? Yes, and it is a good shortcut. Bake the mix in a 9 by 13 inch pan, underbake it by 2 minutes compared with the box directions, and chill it completely before cutting. The chilling step matters even more with a mix.

Why do my triangles break? Almost always because the brownies were cut while warm, or the knife was dull. Chill fully, use a long sharp knife, and wipe it clean between cuts.

Can I make these ahead for a party? Yes. Bake and cut the triangles up to two days ahead, store them airtight, and decorate the morning of the party. The frosting sets in 20 minutes, so decorating is a same-day job, not a week-ahead one.

What if I do not have a piping bag? A zip-top bag with a tiny corner cut off works well for zigzags. A spoon can also drizzle frosting, though the lines will be less neat; sprinkles hide a lot.

Are these too sweet for adults? Not if the brownie base is dark and fudgy and the frosting is thin. Use Dutch-process cocoa, go light on the frosting, and add flaky salt to balance the sweetness.

Nutrition Estimate

Per tree (about 1 of 12): approximately 340 calories, 17 grams fat, 44 grams carbohydrates, 4 grams protein, and 30 grams sugar. This is an estimate only, based on the hero recipe with mint buttercream and sprinkles; actual values vary with decorations and brownie mix if used. It is not medical or dietary advice.

The Bottom Line

Christmas tree brownies work because they start with a brownie worth eating and add just enough decoration to feel festive. Bake it fudgy, chill it completely, cut it cleanly, and keep the frosting thin. Do that, and you have a holiday treat that photographs beautifully and disappears even faster.