1 cup unsalted butter (230 g) – Provides richness and helps create a fudgy base; melted butter gives a denser crumb.
1 1/2 cups granulated sugar (300 g) – Sweetens and helps form shiny tops and chewy edges; coconut sugar can replace some or all for a slightly deeper flavor.
4 large eggs – Bind the batter, add richness, and keep the brownies moist.
1 cup all-purpose flour (120 g) – Gives structure; using just 1 cup keeps the texture fudgy, not cakey.
1 cup cocoa powder (100 g) – Provides deep, bold chocolate flavor; Dutch-process yields a smooth, intense taste.
1 teaspoon vanilla extract – Adds warmth and complements the chocolate.
1/2 teaspoon salt – Balances sweetness and enhances cocoa flavor.
Frosting
1/2 cup unsalted butter, softened (115 g) – Creates a creamy, spreadable frosting.
2 cups powdered sugar (240 g) – Sweetens and gives body to the frosting so it holds its shape.
3 tablespoons cocoa powder – Boosts chocolate flavor in the frosting.
2–3 tablespoons milk – Thins the frosting to a smooth, spreadable consistency.
1/2 teaspoon vanilla extract – Adds flavor depth.
Festive sprinkles – Add color, crunch, and Christmas charm.
Step-by-Step Instructions
Make the Brownies
Prep the pan and oven Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for lifting, and lightly grease if desired.
Melt butter and sugar In a saucepan over low heat, melt the butter. Stir in the granulated sugar and cook just until the mixture looks glossy and the sugar is beginning to dissolve. Remove from heat and cool slightly so it doesn’t scramble the eggs.
Add eggs and vanilla Whisk in the eggs one at a time until fully incorporated and the mixture is thick and shiny. Stir in the vanilla extract.
Combine dry ingredients In a separate bowl, whisk together flour, cocoa powder, and salt.
Fold together Gently fold the dry mixture into the wet mixture just until no dry streaks remain. Avoid overmixing to keep the brownies tender and fudgy.
Bake Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, or until the center is set but still slightly soft and a toothpick inserted near the center comes out with moist crumbs, not wet batter. Cool completely in the pan on a wire rack before frosting.
Make the Frosting
Beat the butter In a mixing bowl, beat the softened butter until smooth and creamy.
Add remaining ingredients Add powdered sugar, cocoa powder, vanilla, and 2 tablespoons of milk. Beat until smooth, fluffy, and well combined, adding up to 1 more tablespoon milk if needed to reach a spreadable consistency.
Frost and Decorate
Frost the brownies Spread the frosting generously over the cooled brownie slab, smoothing it to the edges.
Add sprinkles Immediately sprinkle festive Christmas sprinkles over the frosted surface so they adhere.
Slice and serve Use the parchment overhang to lift the brownies out. Slice into squares or rectangles with a sharp knife, wiping between cuts for neat edges.
Why These Frosted Christmas Brownies Are Loved
Rich, fudgy texture that feels indulgent and holds up well under frosting.
Classic chocolate-on-chocolate combo that appeals to kids and adults alike.
Festive look with little effort—sprinkles instantly make them holiday-ready.
Easy to transport and share, perfect for potlucks, parties, and cookie exchanges.
Continue to the next page to reveal more tips and tricks
