How to cut christmas tree brownies

Christmas Tree Brownies Recipe


Anita Schecter

Anita Schecter

Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes.

Learn about The Spruce Eats' Editorial Process

Updated on 05/27/22

The Spruce / Eric Kleinberg

Brownies are a favorite chocolate treat, especially with a glass of cold milk. They're also simple to make from scratch. Sure, you can use a store-bought brownie mix for these Christmas trees, but once you see how easy the recipe is—not to mention how much better it tastes—you might forgo the mix from now on.

Because these brownies are baked flat in a large pan, they can be cut out into different fun shapes, including Christmas trees. The simple triangles are decorated with green frosting, sprinkles, and a pretzel rod to mimic the tree trunk. They are fun Christmas treats to make with kids and are guaranteed to bring a smile to the faces of your holiday guests.

For the Brownies:

  • 3/4 cup all-purpose flour

  • 2 tablespoons unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 8 tablespoons (1/2 cup) unsalted butter

  • 1 cup semi-sweet chocolate chips

  • 1 cup sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

For the Decorations:

  • 1 cup vanilla frosting

  • Green food coloring

  • Decorative holiday sprinkles

  • 12 pretzel sticks

  1. Gather the ingredients. Preheat the oven to 350 F.

    The Spruce / Eric Kleinberg

  2. Butter and flour a 9 x 13 baking pan or line with parchment paper or aluminum foil and spray with non-stick cooking spray. Be sure to leave a 2-inch overhang on at least two sides to make the brownie easy to remove from the pan.

    The Spruce / Eric Kleinberg

  3. Whisk together the flour, cocoa powder, baking powder, and salt in a bowl and set aside.

    The Spruce / Eric Kleinberg

  4. Melt the butter and chocolate chips in a bowl set over a pot of simmering water, stirring frequently. Let cool slightly and stir in the sugar, eggs, and vanilla.

    The Spruce / Eric Kleinberg

  5. Add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick comes out with just a few crumbs. Let the brownies cool completely before removing from the pan and use the foil or parchment overhang to help lift them out.

    The Spruce / Eric Kleinberg

  6. Make two horizontal slices across the brownie, then make diagonal cuts to create the triangular tree shapes.

    The Spruce / Eric Kleinberg

  7. In a small bowl, stir together the vanilla frosting and green food coloring. Start with about 5 drops of green food coloring, stir, and see if you like the shade or if you want to add a few more drops to get a deeper green color.

    The Spruce / Eric Kleinberg

  8. Spoon the colored frosting into a disposable piping bag and slip off the tip. You can also use a regular kitchen zip-top plastic bag. Squeeze the frosting in a zig-zag pattern over each brownie tree.

    The Spruce / Eric Kleinberg

  9. Insert a pretzel stick into the widest part of each tree to create the trunk and then top with your favorite holiday sprinkles.

    The Spruce / Eric Kleinberg


  • Although homemade from-scratch brownies taste best, you can use a boxed mix to save time and effort.
  • Pour different kinds of colorful sprinkles into individual bowls and let the kids decide how to decorate their brownie trees.

26 Awesome Winter and Holiday Recipes for Kids

Recipe Tags:

Rate This Recipe

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

Easy Christmas Tree Brownies

by Debbie Chapman

Jump to Recipe

This post may contain affiliate links. Read our disclosure policy.

You know that excited feeling you get when you walk down the Christmas aisle and it’s Just. So. Sparkly. You just want to buy everything? (It can’t just be me who feels that way?) When I was in university, my sister and I shared a townhouse and the first Christmas we spent there together, we went to the hardware store and bought a Christmas tree, tinsel and tons of ornaments to put on it.  And I mean TONS of ornaments (and lights for that matter…).

It was the first time we were let loose down that sparkly Christmas aisle, and we fell in love with everything we saw. There wasn’t an empty branch on the whole tree by the time we were done! We were so proud of our tree that we called up my parents, and even our grandparents, and invited them over for dinner that night, just so they could admire our very first Christmas tree.

It was a lot of money for us since we were both still students, but it made us SO HAPPY. It’s 15 years later and that’s still the tree that my husband and I put up, along with half of the ornaments (and of course a few new ones). My sister and I split the ornaments in half and there’s still more than enough for each of us to decorate our own trees!

Like that very first Christmas tree, these brownies make me SO HAPPY! Is there anything more delicious than the combination of peppermint and chocolate? Particularly when there’s icing and sprinkles involved? I didn’t think so. It’s pretty much guaranteed to brighten your day.

Check out our video for how to make Christmas Tree Brownies:


Looking for more fun and easy Christmas treat ideas? Here’s a few of our favourite recipes:

Peanut Butter Cup Christmas Trees

Christmas Popcorn

Christmas Tree Sugar Cookies

Chocolate Caramel Pretzel Bars

Easy Christmas Tree Brownies

The full printable recipe and instructions are at the bottom of this post. You can make these from scratch if you really want, but I just used a boxed mix and a tub of store bought icing.

Start by lining an 8″ x 8″ square baking pan with aluminum foil and then spray it with cooking spray. Bake the brownies according to the package directions and allow them to cool completely. I waited about an hour and a half and they came out of my pan no problem.

This next part kind of blew my mind a little bit. I was having trouble visualizing the triangles, so I used skewers to get them all set up. There wasn’t really a good way to mark where to cut, so I guessed as best I could. The skewers were just a diagram to help me visualize it. I took them off before I cut it.

Use a large sharp knife to cut through the brownies. You can see in the picture below that my triangles aren’t perfect. Oops! I had to trim a few of them into the proper shape after this photo. I trimmed some of the edges into triangles too, but me and the girls just snacked on the scrap pieces that couldn’t be used.

I ended up with 12 triangle brownies.

You don’t need very much icing.  One half of the tub was plenty, and even then I still had leftovers.

Add green food colouring to the white icing. It took a lot of green food colouring to get the green colour – at least 40 to 50 drops. Just keep stirring until you’re happy with the colour.

Spoon the icing into a zip lock bag.

Seal the bag closed, and then cut off the corner of the bag using sharp scissors.

Starting at the top of the tree, gently squeeze the icing out of the bag moving in a curvy zigzag as you go down the tree.

Then add your favourite sprinkles on top.

I’m loving the little yellow star sprinkles! I used them in my Peanut Butter Cup Christmas Trees as well, and they really add some awesome character! I bought these from the bulk store, but you can order them from Amazon if you have trouble finding them in stores.

I thought these were cute on their own, but my husband thought they needed a tree trunk.

And he was totally right! So I cut up some of the leftover candy canes from the Candy Cane Reindeer we made last week and pushed them into the bottom of the brownies, and voila!

In retrospect, it would have been much smarter to add the candy cane tree trunks to the brownies before I added the icing. It was a bit difficult to maneuver them without wrecking the icing.

Don’t they look awesome though!? Easiest treat ever!

Here’s the step by step, printable recipe, just in case you need it!

Print Recipe

5 from 2 votes

Easy Christmas Tree Brownies

Just cut the brownies into triangles, add a candy cane trunk, squeeze on some icing, and sprinkle on your favourite toppings!

Servings: 12

  • 1 box Brownie Mix
  • 1 tub white vanilla icing
  • green food colouring
  • small round sprinkles
  • small star sprinkles
  • candy canes
  • Line an 8"x8" baking pan with aluminum foil and spray with cooking spray.

  • Prepare the brownie mix according to the package directions and bake as directed.

  • Allow brownies to completely cool, approximately 1.5 hours.

  • Remove the brownies from the pan, and cut into triangles. (Cut in three rows, then cut in alternating diagonals, as in the photo shown above).

  • Unwrap the candy canes, and use a sharp knife to gently cut/break the candy canes into 1.5" long pieces.

  • Press the sharper end of the candy cane into the bottom of the brownie triangles.

  • Spoon out approximately 1/2 of the tub of icing into a bowl.

  • Add green food colouring until you're happy with the colour.

  • Spoon the green icing into a zip lock bag.

  • Seal the bag and cut off a small corner of the bag with sharp scissors.

  • Starting at the top of the brownie triangles, gently squeeze out the icing in a curvy zigzag as you go down the tree.

  • Add your favourite sprinkles and a small star sprinkle at the top.

  • Enjoy!

These Christmas Tree Brownies are SO EASY and don’t they look adorable?! Just cut the brownies into triangles, add a candy cane trunk, squeeze on some icing, and sprinkle on your favourite toppings! Seal them in an air tight container, and the icing will harden overnight. They travel well and make a great treat for a Christmas party! Oh, and did I mention, they make me SO HAPPY!

If you enjoyed this post, you might also enjoy our Peanut Butter Cup Christmas Trees:

About Debbie Chapman, the Author of this Post

I'm Debbie Chapman, founder of One Little Project and author of the book Low-Mess Crafts for Kids. I love creating fun and easy crafts and cooking up delicious recipes for my husband and 3 kids.

More by Debbie Chapman

Filed Under: Christmas, Holidays, Just because it's fun!, Recipes Tagged With: Brownies, Christmas, Christmas Treats, Christmas Tree

Love to cook, bake, craft, create?

Join the e-club for the latest

  • Name


  • Email*

Reader Interactions

Charming Cakes - My recipe book — LiveJournal


Previous Entry | Next Entry

“The enchanteur” is the name of these tempting cakes. They just conquered me! :) Delicate, weightless like a cloud, chocolate parfait and creme brulee melting in your mouth, crispy nugatin and a slight sourness of fragrant raspberry jelly.

The composition of the cakes (from the bottom up): chocolate biscuit without flour, raspberry jelly, chocolate parf, vanilla cream-brown, chocolate parf, chocolate icing

cakes "Charming" Recipe found here0039 48 g Sugar
15 g cocoa


140 g cream 35%
60 g milk
56 g egg yolks
48 g sugar
1/2 pod vanilla

Chocolate parf

36 g Sugar
20 g 9000 9000 g yolks
120 g of dark chocolate
9000 9000 Glovka 35% 35% 35%
60 g raspberries


75 g sugar
50 g corn syrup
65 g flaked almonds

Flourless chocolate sponge
Whip egg whites with sugar until stiff peaks form.
Lightly beat the yolks and add them to the meringue. Mix gently.
Sift cocoa, mix gently with silicone spatula. Divide the dough into a 18 cm square dish.
Bake at 170C for 8-10 minutes or until tested with a clean toothpick.

Raspberry jelly
Soak the gelatine in 25 g of cold water.
Combine puree and sugar in a small saucepan. Bring the mixture to a boil over medium heat. Cool slightly and add swollen gelatin.
Cover the mold with cling film and pour the future jelly into it. To freeze.

Vanilla Creme Brulee
In a small saucepan, combine the cream, milk and vanilla seeds. Bring the mixture to a boil.
Beat the yolks with sugar until bright. Temper the yolks with the milk mixture. To do this, pour the milk mixture into the yolks in a thin stream, stirring constantly.
Line a baking dish or confectionery frame with heat-resistant cling film or foil. Pour the resulting mass into it and send it to the oven for 40 minutes at a temperature of 100C.
Ready creme brulee freeze directly in the form.

Mix sugar with syrup and boil until light caramel. Add nuts and mix thoroughly.
Spread the nut mass on a baking sheet or silicone mat. Put in the oven at 150C for 5-8 minutes. Make sure that the nugatin does not burn!

Chocolate parfait
Beat the yolks until light.
Combine sugar and water in a small saucepan. Boil the syrup until it reaches 118C, then pour it into the yolks in a thin stream, whisking constantly. Whisk until completely cool.
Whip the cream until stiff peaks form.
Melt the chocolate. Add melted chocolate to the cream - the temperature of the chocolate should be no higher than 45C.

Carefully stir in the yolk mixture. At the end, add chopped raspberries (I had strawberries).

Cover the surface (plastic board) with cling film, put a confectionery frame on top, and also line its sides with acetate film.
Spread half of the Chocolate Parfait and spread it into an even layer.
Cut out the Nugatin to the size of the frame (18x18cm) and lay it on the parfait.
Then creme brulee and the second half of the parfait.

The next layer is raspberry jelly and biscuit.

Send the finished dessert to the freezer for 6-8 hours.
Before serving, turn the cake upside down, remove the frame and films. Glaze with your favorite chocolate icing, let it freeze and cut into portioned cakes. Let the finished cakes stand in the refrigerator for a couple of hours.

          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30

  • (Anonymous) : (no subject) [+1]
  • le_culina : (no subject) [+1]
  • dolphy_tv : (no subject) [+1]
  • miss_katherine : ( no subject) [+1]
  • hot_n_helly : (no subject) [+1]
  • bezka1 : (no subject) [+1]
  • katya_voinova : (no subject ) [+1]
  • elinkasmilek : (no subject) [+1]
  • devuwka_vostoka : (no subject) [+3]
  • chocolatealmond : (no subject) [+1]
  • chernnishka : (no subject) [+1]
  • anna_mavritta : (no subject) [+1]
  • rusudan2 : (no subject) [+1]
  • joy321 : ( no subject) [+1]
  • vene_ro4ka : (no subject) [+2]



Delicious tree. Cake "Potato in Glaze", step by step recipe for 2229 kcal, photos, ingredients


Recipe from Yulia Vysotskaya

Filo pastry with vanilla cream and raspberries

You will need as many filo sheets as you have molds or bowls.

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Meringues with strawberries and whipped cream

Instead of fresh berries, you can take frozen ones and stew them a little with sugar,

Julia Vysotskaya


Viderait on the topic

Recipe from Julia Vysotskaya

cakes with strawberries, masquearpone and mint

Julia Vysotskaya

9000 Vysotskoy

Coconut Clouds

It is very important to beat the cooled protein with a pinch of salt into a strong foam. If the dough is still watery, feel free to add a couple of tablespoons of cornmeal and coconut flakes.

Julia Vysotskaya


Anya Rainbow

recipe for:

1 person


so much also cakes. I thought I searched on the Internet and this is what I came up with. And thanks to Tata for her potato cake.

To the cookbook

With images Without images

Add to favorites

With imagesWithout images

Subscribe to our Yandex. Zen channel!



3 pcs. - eggs

100 g - sugar

80 g - flour

20 g - starch

1 tsp. - vanilla essence


130 g - butter

50 g - . powdered sugar

50 g - condensed milk

0.5 tsp. - vanilla essence

1 tablespoon - cognac


0.5 st. - sugar

1 pc. - egg white

0.5 tbsp. - a glass of water

fragrances and food colors.

photo reports for the recipe0

Add a photo

There are no photos of this recipe yet

Add a photo

Step by step recipe with photo


Take strings, sticks and form balls or animal faces on them. My idea was to replace the balloons.

Prepare the icing. Boil the sugar and water until it reaches a soft ball. Whip the egg whites into a thick foam. The resulting thick hot syrup is gradually (with continuous beating) pour in a thin stream into previously well-whipped proteins, without stopping beating the mass.

Learn more