The holidays never feel complete without a tray of fun desserts on the table. One of my go-to recipes every December is Christmas Tree Brownies. They're easy, kid-friendly, and look so cute on a holiday platter. The best part? You don't need to bake from scratch-just grab a box of brownie mix and a tub of icing, and you'll be on your way to making the sweetest little trees.
When I made these last year, Emily insisted on putting extra sprinkles on "her" tree, while I had to sneak a few candy cane bites before decorating. That's the magic of this recipe-it's not just about baking, it's about making memories together.
If you love simple but festive bakes like this, you'll also enjoy my gingerbread cookie bars which are just as easy and fun to decorate.
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why you'll love these christmas tree brownies
- Beginner-friendly: No complicated steps, just follow the box mix and decorate.
- Kid-approved: Little hands can help with sprinkles and candy canes.
- Perfect for parties: These brownies double as both dessert and décor.
- Customizable: Add your favorite toppings to make each tree unique.
ingredients for christmas tree brownies
Here's what you'll need to make a batch (adjust with the scale if you'd like more):
- 1 box brownie mix
- 1 tub white vanilla icing
- Green food colouring
- Small round sprinkles
- Small star sprinkles
- Candy canes
step-by-step instructions
step 1: bake the brownies
Line an 8″x8″ pan with aluminum foil and spray with cooking spray. Prepare the brownie mix according to the box directions and bake. Let the brownies cool completely-about 1.5 hours-before cutting.
step 2: cut into tree shapes
Remove the cooled brownies from the pan. Cut into three rows, then slice in alternating diagonals so you get triangle-shaped brownies. These will be your Christmas trees.
step 3: make the tree trunks
Unwrap the candy canes and carefully cut them into 1.5″ pieces. Gently press the sharper end into the bottom of each triangle to form the trunk.
step 4: tint and pipe the icing
Spoon half of the icing into a bowl. Add green food colouring and mix until you get the shade you like. Transfer the icing into a zip-top bag, seal it, and snip a small corner off.
Starting at the top of each triangle, pipe the icing in a zigzag down to the base to look like tree branches.
step 5: decorate
Add round sprinkles as ornaments and place one star sprinkle at the top. That's it-you've got festive Christmas Tree Brownies ready to serve.
pro tips
- Chill the brownies before cutting for cleaner slices.
- If your candy canes keep breaking unevenly, try warming them slightly in your hands first.
- For extra flair, dust the brownies with powdered sugar "snow."
variations to try
- Peppermint twist: Stir a drop of peppermint extract into the icing for a minty finish.
- Extra chocolatey: Drizzle melted chocolate over the top before adding sprinkles.
- Gluten-free option: Just use a gluten-free brownie mix.
serving and storing
- Serve on a festive tray with hot cocoa or pack them in little holiday boxes for gifting.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
faqs about christmas tree brownies
How do I get clean cuts for the tree shapes?
Let the brownies cool fully and chill them in the fridge before cutting.
Can I make these ahead of time?
Yes! Bake up to 2 days in advance and decorate the day you'll serve them.
What if I don't have green food colouring?
You can tint with other festive colours or even use melted chocolate as the "branches."
Can I use homemade brownies instead of boxed?
Of course! Any brownie base you love will work perfectly.
recipes you may also like
conclusion
These Christmas Tree Brownies are the kind of dessert that makes the holidays extra special without stressing you out in the kitchen. Simple, fun, and oh-so festive-they're always a hit with kids and adults alike.
If you make these, I'd love to hear how they turned out! Leave a comment below and let me know if you added your own decorating twist.
Print📖 Recipe
Caramel Cake Recipe with Condensed Milk
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 1 cake (8-10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
A rich and cozy Southern-style caramel cake made with tender layers and a luscious icing of brown sugar, butter, and condensed milk. It's the kind of dessert that makes any day feel special.
Ingredients
- 2 ½ cups sugar
- 1 ½ cups vegetable shortening
- 1 ½ cups whole milk
- 6 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup brown sugar
- 1 cup sugar
- ½ cup (1 stick) unsalted butter
- 1 (14 oz.) can condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350ºF and grease two round cake pans.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat sugar and shortening for 2-3 minutes until fluffy. Add eggs and vanilla, mixing until combined.
- Gradually mix in milk and dry ingredients, alternating. Avoid over-mixing.
- Divide batter between pans and bake for 30 minutes or until a toothpick comes out clean.
- Cool cakes completely before frosting.
- In a large saucepan, stir together brown sugar, sugar, butter, and condensed milk.
- Cook over medium-high heat, stirring constantly until thick and bubbly.
- Reduce heat and stir in vanilla and sea salt. Cook for 5-7 more minutes until glossy and thick.
- Let icing cool slightly to a spreadable consistency.
- Place one cake layer on a plate and pour ⅔ cup of icing over it.
- Top with the second layer and pour remaining icing over, letting it drip down the sides.
- Slice and enjoy!
Notes
Don't skip stirring the icing to avoid burning. Use room temperature eggs and milk for best mixing. For cleaner slices, chill the cake for 15 minutes before cutting. Store at room temp for 2 days, refrigerate up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg
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