Fudgy dense brownies topped off with the best chocolate frosting and a few festive sprinkles. These Chocolate Frosted Christmas Brownies are sure to be a hit on any holiday sweets table.

Getting back on the holiday bandwagon today with these Chocolate Frosted Christmas Brownies. If you’re a regular reader, you might remember me saying that from now until Christmas, there will be one festive inspired recipe each week. Last week I shared the Chocolate Drizzled Coconut Macaroons, which have been a huge hit. And if you’re looking for more holiday inspired sweets, you might want to check out 30 Great Cookie Recipes from last year.

What Makes These Brownies Great

• Fun for the holidays – The kids will love helping out with these.
• The best frosting – This whipped chocolate buttercream frosting is the best frosting! It’s utterly creamy, fudgy and light. The perfect frosting.
• Texture – These brownies are dense and sweet and the perfect brownie consistency.

Ingredients

For the Brownies:

• Chocolate – I used semi sweet dark chocolate in this recipe.
• Flour – All purpose flour works best for these brownies.
• Sugar – Granulated white sugar is best in this recipe.
• Eggs and dairy – This recipe calls for whole eggs and butter.
• Other ingredients – Vanilla extract and salt are used to enhance flavours.

For the Frosting:

• Butter – Room temperature unsalted butter.
• Sugar – This recipe uses confectioners (powdered) sugar.
• Cocoa powder – I used regular natural cocoa powder.
• Cream – I used heavy whipping to lighten the frosting.
• Vanilla extract – This is used to add flavour to the frosting.
• Salt – A small amount of salt is added to enhance the flavour.
• Sprinkles – You can use any kind of sprinkles for this recipe.

REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.

Instructions

1. Preheat oven and prepare pan – Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan and set aside.
2. Melt butter and chocolate – In a saucepan set over low heat, add the butter and chopped chocolate. Stir until melted and remove from heat to cool.
3. Combine dry ingredients – Sift flour together with the salt and set aside.
4. Mix sugar, eggs and vanilla – Meanwhile in a large mixing bowl add eggs, sugar and vanilla. Mix well until incorporated and smooth. Probably only a couple of minutes. Remember do not over mix! If you mix it too long, you will end up with more of a cake texture.
5. Finish the batter – Next, add the chocolate mixture and stir until incorporated. Add flour all at once and gently stir in with a wooden spoon until just incorporated.
6. Pour into pan and bake – Pour the batter into prepared pan and bake for around 25 minutes. Check a few minutes before the baking time is up and insert a toothpick. A few moist crumbs should come out on the stick. Leave them in the pan to cool on a wire rack.
7. Mix together butter and sugar for frosting – In the bowl of your electric mixer, mix the butter and sugar on high speed until pale and fluffy, about 5 minutes. Scrape down the bowl as necessary.
8. Add cocoa powder to frosting – Add in the cocoa powder, vanilla and salt. Mix until combined, just about a minute.
9. Add cream to frosting – Add the cream, one tablespoon at a time, on medium low speed until combined. About a minute.
10. Mix for 5 minutes – Turn the mixer to high speed and continue to mix for about 5 minutes until the frosting is light, fluffy and shiny.
11. Frost brownies – Once the brownies have cooled completely, use an offset spatula to evenly spread the frosting over the top. Add sprinkles evenly over the top.
12. Cut and serve – Lift the brownies out in the parchment paper. Place on a clean surface and cut into 16 equal squares.

Recipe Tips

• Don’t over mix batter – Over mixing will result in cake like and possible dry brownies
• Make sure you measure the ingredients correctly – If you add just a little too much flour, the brownies will be more cake like than chewy.
• And last but not least, don’t over bake them – Remember, all ovens are different and yours could take a little shorter or a little longer time than mine. They are done when you insert a toothpick in the center and it comes out with moist crumbs.
• Making the frosting – It’s very important to whip the frosting for the stated time in the recipe card. this is a light and fluffy frosting and requires mixing for about 10 minutes in total. Please don’t skip this step.

Substitutions

For the Brownies

• Sugar – this recipe calls for granulated white sugar, but you can use light packed brown sugar. The texture may change slightly, but they will still be fudgy.
• Chocolate – I used semi sweet baking chocolate. You can use semi sweet chocolate chips if you have those. They will melt faster than chopped chocolate chunks as well.

For the Frosting

• No changes – I don’t recommend making any changes to the Chocolate Frosting. It’s taken me a while to develop this recipe to this perfect fluffy perfection. Please follow the instructions and measurements in the recipe card for perfect frosting.

Serving and Storage

• At room temperature – These brownies should be served at room temperature. You can store them at room temperature in and airtight container up to three days.
• Store in the refrigerator – You can also keep these brownies in an airtight container up to five days. It’s important to remove them from the fridge and bring them to room temperature before serving.
• In the freezer – These un frosted brownies can be stored in the freezer up to one month. Bake the brownies according to instructions and leave to cool completely. Wrap in freezer proof plastic wrap and store in the freezer up to one month. Before frosting and serving, remove from freezer and allow to defrost completely.

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Chocolate Frosted Christmas Brownies

Fudgy dense brownies topped off with the best chocolate frosting and a few festive sprinkles. These Chocolate Frosted Christmas Brownies are sure to be a hit on any holiday sweets table.

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: North American

Keyword: brownies, christmas recipes, holiday baking

Servings: 16 Brownies

Calories: 349kcal

Author: Julia Pinney

Ingredients

For the brownies

• 6 ounces semi sweet chocolate roughly chopped
• 2/3 Cup all purpose flour
• 1 1/3 cup granulated white sugar
• 3 large eggs at room temperature
• 1 Cup butter unsalted
• 2 teaspoons vanilla
• Pinch salt

For the frosting

• 3/4 cup butter unsalted and at room temperature
• 2 cups confectioners sugar
• 1/3 cup cocoa powder
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• * sprinkles optional

US Customary – Metric

Instructions

For the brownies:

• Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan and set aside.
• In a saucepan set over low heat, add the butter and chopped chocolate. Stir until melted and remove from heat to cool.
• Sift flour together with the salt and set aside.
• Meanwhile in a large mixing bowl add eggs, sugar and vanilla. Mix well until incorporated and smooth. Probably only a couple of minutes. Remember do not over mix! If you mix it too long, you will end up with more of a cake texture.
• Next, add the chocolate mixture and stir until incorporated. Add flour all at once and gently stir in with a wooden spoon until just incorporated.
• Pour the batter into prepared pan and bake for around 25 minutes. Check a few minutes before the baking time is up and insert a toothpick. A few moist crumbs should come out on the stick. Leave them in the pan to cool on a wire rack.

For the frosting:

• In the bowl of your electric mixer, mix the butter and sugar on high speed until pale and fluffy, about 5 minutes. Scrape down the bowl as necessary.
• Add in the cocoa powder, vanilla and salt. Mix until combined, just about a minute.
• Add the cream, one tablespoon at a time, on medium low speed until combined. About a minute.
• Turn the mixer to high speed and continue to mix for about 5 minutes until the frosting is light, fluffy and shiny.
• Once the brownies have cooled completely, use an offset spatula to evenly spread the frosting over the top. Add sprinkles evenly over the top.
• Lift the brownies out in the parchment paper. Place on a clean surface and cut into 16 equal squares.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Don’t over mix batter – Over mixing will result in cake like and possible dry brownies
2. Make sure you measure the ingredients correctly – If you add just a little too much flour, the brownies will be more cake like than chewy.
3. And last but not least, don’t over bake them – Remember, all ovens are different and yours could take a little shorter or a little longer time than mine. They are done when you insert a toothpick in the center and it comes out with moist crumbs.
4. Making the frosting – It’s very important to whip the frosting for the stated time in the recipe card. this is a light and fluffy frosting and requires mixing for about 10 minutes in total. Please don’t skip this step.

Nutrition Facts

Chocolate Frosted Christmas Brownies

Amount Per Serving (1 Brownie)

Calories 349 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g100%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 91mg30%

Sodium 122mg5%

Potassium 115mg3%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 21g23%

Protein 3g6%

Vitamin A 704IU14%

Vitamin C 0.01mg0%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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