Festive Brownie Christmas Trees
These brownie Christmas trees are a holiday treat that’s as much fun to decorate as it is to eat. Each fudgy triangle gets a swirl of green cream cheese frosting, a sprinkle of decorations, and a pretzel trunk for a dessert that looks like a tiny edible forest.
They come together from one pan of brownies, so you’re not fussing with complicated cutters or scraps. The frosting is simple to tint and pipe, and kids love helping with the sprinkles.
Why These Trees Are So Festive
I keep making these because the brownie base is dense and holds a clean triangle shape without crumbling. The tangy cream cheese frosting cuts through the rich chocolate in just the right way, and the whole thing feels like a little kitchen craft project you actually want to eat.
The decorating part is forgiving. A few sprinkles and a pretzel stick go a long way, and no two trees look the same. That’s the charm.
Ingredients
- 1 cup (2 sticks) unsalted butter: melted and cooled slightly, salted butter works too but reduce the added salt to a pinch
- 2 cups granulated sugar: gives the brownie a crackly top
- 4 large eggs: at room temperature so the batter blends smoothly
- 2 tsp vanilla extract: use pure vanilla if you can
- 1 cup unsweetened cocoa powder: Dutch-process or natural both work here
- 1 cup all-purpose flour: spooned and leveled, not scooped
- 1/2 tsp salt: fine sea salt or table salt
- For the frosting:
- 8 oz cream cheese: softened to room temperature, full-fat gives the creamiest texture
- 1/4 cup unsalted butter: softened
- 3 cups powdered sugar: sifted if lumpy
- 1 tsp vanilla extract
- Green gel food coloring: a few drops at a time until you like the shade
- To decorate:
- 24 small pretzel sticks: the straight, thin kind
- Assorted sprinkles: white nonpareils, star sprinkles, or any festive mix
- Mini star candies or yellow M&Ms: optional, for the tree topper
Variations / Substitutions
- Boxed brownie mix: prepare an 8×8 or 9×9 inch pan of brownies according to the package and use a thicker slab for cutting, you’ll get fewer trees but the same method
- Gluten-free: swap the all-purpose flour for a 1:1 gluten-free baking blend, the texture stays fudgy
- Dairy-free: use a plant-based butter and cream cheese alternative, and check your sprinkles and pretzels for dairy
- Different frosting: a simple American buttercream works in place of cream cheese frosting, use 1 cup butter, 4 cups powdered sugar, 2 tbsp milk, and vanilla
- Trunk swap: break thin candy canes for a peppermint trunk, or use a piece of rolled wafer cookie
If you love holiday chocolate treats, our Peppermint Brownie Bites are another great option.
How to Make Festive Brownie Christmas Trees
Step 1: Mix the Brownie Batter
Heat your oven to 350°F (175°C) and line a 9×13 inch metal baking pan with parchment paper so the brownies lift out easily. In a large bowl, whisk together the melted 1 cup butter, 2 cups sugar, 4 eggs, and 2 tsp vanilla until the mixture is glossy. Add the 1 cup cocoa powder and stir just until combined, then fold in the 1 cup flour and 1/2 tsp salt until no dry streaks remain.
The batter will be thick and almost fudge-like. Scrape it into the prepared pan and smooth the top with a spatula; don’t worry if it looks a little uneven, it will settle as it bakes.
Step 2: Bake the Brownies
Slide the pan into the oven and bake for 20 to 22 minutes. The edges will look set and start to pull away from the sides, and a toothpick poked into the center should come out with a few moist crumbs clinging to it, not wet batter.
Let the brownies cool in the pan on a wire rack until they feel completely room temperature all the way through, about 1 hour. Warm brownies will tear when you try to cut them, so patience here makes the next step much easier.
Step 3: Cut Out the Trees
Grab the parchment paper and lift the whole brownie slab out of the pan onto a cutting board. Use a sharp knife to cut the slab in half lengthwise so you have two long rectangles. Then cut each half into triangles by making diagonal cuts: start at one long edge, angle down to the opposite edge, and keep alternating the direction to get clean points. Cut a small slit into the bottom of each triangle, about half an inch deep, where the trunk will go.
If the brownie starts to stick to the knife, wipe the blade clean between cuts. You should get around 24 trees from a 9×13 inch pan.
Step 4: Beat the Frosting
In a mixing bowl, beat the 8 oz softened cream cheese and 1/4 cup softened butter with an electric mixer on medium speed until smooth and lump-free, about 1 minute. Add the 3 cups powdered sugar gradually, then the 1 tsp vanilla, and beat on low until combined. Tint the frosting with green gel food coloring a couple of drops at a time, mixing well after each, until you get a shade you like.
The frosting should be spreadable but firm enough to hold a swirl. If it feels too stiff, beat in a teaspoon of milk. If it’s too soft, pop it in the fridge for 10 minutes.
Step 5: Decorate Each Tree
- Spread or pipe a generous layer of green frosting onto each brownie triangle, covering the surface and leaving a little line or swirl pattern that mimics pine branches. Press a pretzel stick into the slit at the base to form the trunk, tucking it flush with the brownie. Scatter sprinkles over the frosting and, if you have them, place a mini star candy or yellow M&M at the tip of the tree.
Set the trees on a platter as you go and serve right away, or chill them briefly so the frosting holds its shape.
Tips for Brownie Trees Worth Showing Off
- Chill the brownie slab before cutting: let the cooled brownie sit in the fridge for 15 minutes. Cold brownies slice much cleaner and hold their points.
- Use a serrated knife for a fine, even cut: the gentle sawing motion helps you get sharp triangle edges without pressing down and squishing the brownie.
- Frost consistently: if you’re piping, a large open star tip makes a pretty tree texture. A butter knife or small offset spatula works just as well for swirling the frosting.
- Keep the pretzels crisp: add the trunk right before serving so it stays crunchy. If you need to make the trees a few hours ahead, wait to press in the pretzel until the last minute.
- Let the frosting set: pop the decorated trees in the fridge for 10 minutes before arranging them on a serving tray. This helps the sprinkles stick and the frosting hold its shape.
Storing Leftover Trees
- Refrigerate: store any leftover trees in a single layer in an airtight container in the fridge for up to 3 days. The frosting will firm up further and the brownie stays fudgy.
- Make ahead: bake the brownie slab the day before, cool completely, cover, and keep at room temperature. Cut and decorate the trees no more than a few hours before serving for the freshest look.
- Freeze: freeze undecorated brownie triangles between sheets of wax paper in a sealed container for up to 1 month. Thaw at room temperature, then frost and decorate.
Frequently Asked Questions
Can I use a brownie mix instead of from scratch?
Yes, a boxed mix works fine. Prepare it in a 9×13 inch pan following the package directions for fudgy brownies, then proceed with the cutting and decorating as written.
Why did my brownies crumble when I cut them?
Warm brownies crumble more, so cool them completely and chill the slab for 15 minutes before cutting. A sharp, thin knife also makes a big difference.
Can I make the frosting without cream cheese?
Absolutely, a simple buttercream with 1 cup softened butter, 4 cups powdered sugar, 2 to 3 tablespoons milk, and vanilla works well. It’s a little sweeter but pipes and holds just as nicely.
How far ahead can I assemble these trees?
The brownies can be baked a day in advance. Frost and decorate them no more than 4 hours before serving so the pretzels stay crunchy and the frosting looks fresh.
Festive Brownie Christmas Trees Recipe
Ingredients
Method
- Heat oven to 350°F (175°C) and line a 9×13 inch pan with parchment. Whisk melted butter, sugar, eggs, and vanilla until glossy. Stir in cocoa, then fold in flour and salt until just combined.
- Spread batter in pan and bake 20 to 22 minutes, until a toothpick comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
- Lift the brownie slab out, cut it in half lengthwise, then slice into triangles. Cut a small slit at the bottom of each triangle.
- Beat cream cheese, softened butter, powdered sugar, and vanilla until smooth. Tint with green food coloring.
- Spread or pipe frosting onto each triangle, press a pretzel into the slit, and top with sprinkles and a star candy if using. Serve.
Notes
