Frosted Christmas Brownies

These Christmas brownies are baked in a round pizza pan for a fun, shareable presentation that looks like a giant holiday cookie. The brownie itself is fudgy and rich from a half cup of cocoa and three eggs, with a soft top that springs back when touched.

A simple vanilla buttercream frosting goes on once the brownie cools. Then the decorating begins: piped green frosting for holly leaves and red candy pieces for berries. It’s a great project for kids or anyone who wants a festive bake without the fuss of a layered cake.

Lining the pan with foil makes cleanup painless and lets you lift the whole brownie out in one piece if you’d rather frost it on a serving board.

Pro Tips

• Don’t overbake. Check at 20 minutes. The top should spring back but the center should still feel slightly soft. Brownies firm up as they cool.
• Line the pan with foil and leave an overhang. This gives you handles to lift the brownie out cleanly after cooling.
• Let the brownie cool completely before frosting. Warm brownies melt the buttercream and it slides right off.
• Use a piping bag with a leaf tip for the holly. If you don’t have one, a zip-top bag with a small corner snipped works in a pinch.

Variations

• Peppermint brownies: Add crushed candy canes to the frosting for a minty Christmas twist.
• Cream cheese frosting: Swap the buttercream for a tangy cream cheese frosting that balances the sweet cocoa brownie.
• Nut-studded: Fold chopped walnuts or pecans into the batter before baking for added crunch.