Mini Brownie Christmas Trees – perfect for Christmas! Rich, dark chocolate brownie bites are topped with vanilla frosting and sprinkles in this adorable holiday dessert
This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!
I’m so weird (read: obnoxiously picky) when it comes to “decorated desserts”. I don’t know if it’s from working in professional pastry kitchens for so long, or just my personal style, but I loathe cheesy desserts. Novelty cakes that are supposed to look like a hamburger and fries? I hate it. And those cakes built around a Barbie body that are supposed to look like a dress? Don’t get me started, they literally give me nightmares.
But desserts that are kitschy, that’s a different story. Kitschy is good. Kitschy is the right amount of cutesy and tacky without being cheesy. Like anything by Panko Bunny? Adorable. But anything by Yolanda Gampp? No thanks. Ro Pansino falls somewhere in the middle, but she’s done videos with the love of my life Markiplier so she’s on my good side.
These little brownie trees? Adorably kitschy. Plus they’re fun and easy to make. And delicious, which is obviously the most important part. This is my favorite brownie recipe. It’s not nearly as sweet as other brownies, which is a good thing. It’s got a much richer, dark chocolate flavor that is amazing on its own, but pairs super well with the sweet vanilla frosting.
Side note: I did use candy melts (which aren’t vegan) for the star on top, simply because I made them for my non-vegan family and I knew my nieces and nephews would love the little yellow stars. You can order vegan candy melts or star candies online.
- 1 cup vegan butter, melted
- 2 Tbsp. olive oil
- scant 2 cups granulated sugar
- 4 Tbsp. flaxseed meal + ¾ cup water
- 4 tsp. vanilla extract
- 1¼ cup AP flour
- 1 cup cocoa powder
- ½ tsp. salt
- 2 cups dark chocolate chips (or 2 cups chopped dark chocolate)
- ¾ cups vegan butter, cold
- 3 cups powdered sugar
- 1½ tsp. vanilla extract
- ½ tsp. lemon juice
- big pinch of salt
- green food coloring
- vegan sprinkles for decorating
- Preheat the oven to 350ºF.
- Mix together the flax and water and let sit until thickened, about 5-7 minutes.
- Combine melted butter, oil, and sugar and mix until well combined.
- Add flax and vanilla.
- Sift together the dry ingredients and fold into the wet ingredients.
- Fold in chocolate. Pour into a parchment-lined 9"x13" pan. Make sure to lightly spray the parchment, it'll make cutting the brownies much easier!
- Bake for 20-25 minutes until brownies are set. Let cool completely.
- In the stand of a bowl mixer, cream the cold butter until pale in color and super fluffy, about 7-10 minutes.
- Add the vanilla, lemon juice, and pinch of salt, then gradually add the powdered sugar. Mix again on high until the frosting is super fluffy.
- Add the desired amount of green food coloring to the frosting and mix well.
- Using 3 different sized circle cutters, cut circles out of the brownie and set aside.
- Using a piping bag fitted with a star tip, pipe frosting onto each piece of brownie in a circular pattern. Stack from biggest to smallest and top with sprinkles and a small yellow star (I used candy melts and a mold, but you can use anything you want!)
Brownies should be kept refrigerated until served to keep the frosting from becoming too soft. Brownies will keep in fridge for up to 3 days, or wrapped tightly in freezer for up to 10 days.
© PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.