Christmas Brownies Recipes

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CHRISTMAS REINDEER BROWNIES



Christmas Reindeer Brownies image

Colorful candy, marshmallows and wafer cookies transform fudgy brownies into a fun Christmas treat. They are easy enough for kids to help make and look festive on your table.

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Yield 16 brownies

Number Of Ingredients 15

1 cup (2 sticks) unsalted butter, melted and cooled, plus more for greasing the pans
1 1/2 cups sugar
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder
1 teaspoon fine salt
1/2 teaspoon baking powder
2 cups regular semisweet chocolate chips (about 12 ounces)
16 small chocolate-flavored candy chews, such as Tootsie Rolls
16 red or brown candy-coated chocolates, such as M&M's
16 mini vanilla wafer cookies
16 mini marshmallows
32 mini semisweet chocolate chips (about 1 teaspoon)
32 mini peppermint candy canes (about 2 1/2 inches long)

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Cut two 8-inch circles out of parchment paper and line the bottoms of the cake pans with the parchment.
  • Stir together the butter, sugar, vanilla and eggs in a medium bowl. In another bowl, whisk together the flour, cocoa powder, salt and baking powder. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in 1 cup of the regular chocolate chips and divide the batter between the prepared pans, smoothing the tops. Bake until a crust begins to form around the edges, the edges pull away from the pan and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
  • Meanwhile, halve the candy chews lengthwise. Use your fingers to shape each half into a teardrop shape for the reindeer's ears and set aside. Melt 2 tablespoons of the remaining regular chocolate chips in a heat-proof bowl in a microwave in 20 second intervals.
  • Use a dab of the melted chocolate to stick a red candy-coated chocolate onto each of the vanilla wafers to make noses and set aside.
  • Cut each mini marshmallow in half crosswise. Insert one mini chocolate chip, pointed-side down, into the flat, cut side of each marshmallow piece to make eyes and set aside.
  • As soon as the brownies come out of the oven, sprinkle the top of each brownie round evenly with half of the remaining regular chocolate chips (7 tablespoons each) and let stand until the chips melt, about 5 minutes. Spread the chocolate evenly over the top of the brownies with a spatula.
  • Let the brownies cool fully in the pans on cooling racks, about 1 hour. Cut each circle into 8 equal triangles with a knife. Use a small offset spatula or pie server to lift each triangle out of the pan.
  • To assemble: Arrange the brownies so that the longest, sharpest point faces you and gently press a cookie-nose on that point of each brownie. To make antlers: Using the tip of a paring knife or a skewer, poke two small holes in the top side of each brownie, about 1/2 inch from the corners, and insert a mini candy cane in each hole.
  • For the ears, press a piece of candy chew on each corner below the candy cane antlers
  • Press 2 of the mini marshmallow eyes next to each other in the center of each brownie.

CHRISTMAS BROWNIE TREES



Christmas Brownie Trees image

A simple brownie recipe becomes extra special with the addition of green frosting and candy. We bake the brownies in round cake pans to make cutting triangle shapes easy, with no trimmings or waste.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 16 pieces

Number Of Ingredients 18

1 cup (2 sticks) unsalted butter, melted and cooled, plus more for greasing the pans
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder
1 teaspoon fine salt
1/2 teaspoon baking powder
3/4 cup semisweet chocolate chips
Sixteen 1 1/2-inch pieces candy cane
White and gold sanding sugar and small non-pareil candy-covered chocolates, such as Sno-Caps, for decorating
1 cup confectioners' sugar
1/2 stick (4 tablespoons) unsalted butter, at room temperature
Pinch of fine salt
1/2 teaspoon vanilla extract
1/4 to 1/2 tablespoon whole milk
24 drops green food coloring
1 drop red food coloring

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Cut two 8-inch circles out of parchment and line the bottoms of the cake pans with the parchment.
  • Stir together the butter, granulated sugar, vanilla and eggs in a medium bowl. In another bowl, whisk together the flour, cocoa powder, salt and baking powder. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the chocolate chips and divide the batter between the prepared pans, smoothing the tops. Bake until the brownies begin to gain a crust around the edges, pull away from the edge and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
  • Let the brownies cool fully in the pans on cooling racks, about 1 hour. Cut each circle into 8 equal triangles with a knife. Use a small offset spatula or pie server to lift each triangle out of the pan.
  • For the American buttercream frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Loosen the consistency with milk as desired. Add 24 drops green food coloring and 1 drop red food coloring and mix on medium speed for 1 minute. Set aside.
  • To assemble: Using the tip of a paring knife or a skewer, poke a small hole along the bottom edge of each brownie. Insert a candy cane "trunk" into each hole.
  • Fill the piping bag with the frosting and cut 1/4 inch off the tip. Using a zig-zag motion, pipe the frosting from the base to the tip of each tree. Decorate the trees with the sanding sugars and candy-covered chocolate, as desired.

CHRISTMAS BROWNIES



Christmas Brownies image

Move over sugar cookies, the traditional brownie is here to show off with sweet frosting and candy decorations just in time for the Christmas season! I used the Best Brownies recipe and 1/2 of the Special Buttercream Frosting recipe on this site. I do not suggest using different recipes.

Provided by thedailygourmet

Categories     Christmas Baking

Time 1h10m

Yield 8

Number Of Ingredients 15

½ cup unsalted butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
1 cup shortening
4 cups confectioners' sugar
3 fluid ounces heavy cream, or more as needed
1 teaspoon vanilla extract
¼ teaspoon salt
2 drops green gel food coloring, or as desired
edible candy decorations

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  • Melt butter in a large saucepan. Remove from heat and stir in sugar, eggs, and vanilla. Beat in flour, cocoa powder, salt, and baking powder. Spread batter into the prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook. Remove from the oven and let cool on a wire rack for at least 20 minutes.
  • Meanwhile cream shortening for frosting until fluffy. Gradually add confectioner's sugar and continue beating until creamy and well blended. Add 3 ounces cream, vanilla, and salt and blend on low speed until moistened. Add up to 1 more ounce cream if necessary. Beat on high speed until frosting is fluffy.
  • Transfer 1/2 of the frosting into another bowl and mix in green gel food coloring to get your preferred shade of green.
  • Use a tree-shaped cookie cutter to cut out 8 Christmas trees from the pan of cooled brownies.
  • Pipe green and white frostings onto cooled brownies to look like snow-covered trees. Decorate with candies.

Nutrition Facts : Calories 765.1 calories, Carbohydrate 95.9 g, Cholesterol 92.3 mg, Fat 43.1 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 17 g, Sodium 185.5 mg, Sugar 86.7 g

HOLIDAY TREE BROWNIES



Holiday Tree Brownies image

Cut up brownies to create a fun holiday treat. Decorating is child's play.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 15

Number Of Ingredients 6

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Miniature candy canes (2 inch), unwrapped
1 or 2 drops green food color
1/3 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
Betty Crocker™ Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie mix batter as directed on box. Spread in pan.
  • Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles (See More About This Recipe). Set aside leftover pieces for snacking.
  • Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.
  • Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors.

Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 22 g, TransFat 0 g

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