Christmas Present Brownies: Easy Homemade Recipe for Festive Gifts

The aroma of rich chocolate and melting butter swirling together is enough to make your entire kitchen feel like Christmas morning—no kidding! The first time I pulled these Christmas Present Brownies from the oven, I swear, the smell alone convinced me that I was onto something truly magical. Imagine biting into a fudgy brownie that’s wrapped up in a festive ribbon of icing, glimmering with sprinkles and just begging to be given as the sweetest holiday gift. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, these brownies have become a holiday tradition in my house ever since my little sister begged me to recreate the brownies we saw at a neighborhood bake sale years ago. Back then, I was knee-high to a grasshopper and totally obsessed with anything that looked like a present. Now, every December, my kitchen turns into Santa’s workshop, with trays of Christmas Present Brownies cooling on the racks and ribbons everywhere. My family can’t resist sneaking a piece (or two) before they’re even packed up for gifting, and I can’t really blame them.

Let’s face it—these brownies are dangerously easy, and they deliver pure, nostalgic comfort with every bite. They’re perfect for classroom treats, office parties, or just brightening up your Pinterest feed with some holiday sparkle. You know what? I wish I’d stumbled on this recipe years ago, because it’s become a staple for family gatherings and gift exchanges. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and every batch feels like a warm hug. You’re going to want to bookmark this one for all your festive baking needs!

Why You’ll Love These Christmas Present Brownies

Trust me, I’ve baked more brownies than I can count, and these Christmas Present Brownies have never let me down. They’re the kind of treat that makes people stop and say, “Wait, you made these?!” Whether you’re gifting them or keeping a secret stash for yourself, they check all the boxes for a holiday hit. Here’s why you’ll fall in love:

• Quick & Easy: Comes together in under 45 minutes—perfect for busy December schedules or last-minute gift emergencies.
• Simple Ingredients: Nothing fancy here; if you bake even occasionally, you probably have everything you need on hand.
• Perfect for Gift Giving: These brownies look like little wrapped presents, so they’re ideal for holiday boxes, teacher gifts, or neighbor drop-offs.
• Crowd-Pleaser: Kids and adults go wild for the fudgy texture and festive decorations. They disappear fast at parties!
• Unbelievably Delicious: Deep, chocolatey flavor with a melt-in-your-mouth center and a satisfyingly crackly top. The icing and sprinkles take it to the next level.

What sets this recipe apart? For starters, I use a blend of melted chocolate and cocoa powder—something I picked up from a pastry chef friend—which gives the brownies their signature richness. And decorating each brownie like a present isn’t just cute; it’s a hands-on, creative way to make your gifts extra special. If you’ve ever struggled to find a homemade treat that feels both festive and foolproof, these brownies are your answer.

This recipe isn’t just good—it’s got that soul-soothing, comfort food vibe that makes you close your eyes after the first bite. It’s the “wow” factor without the stress, so you can impress your friends, family, or coworkers and still have time to enjoy the holiday fun. Trust me, once you make these, you’ll want to keep them in your regular Christmas rotation!

What Ingredients You Will Need

These Christmas Present Brownies use a handful of pantry staples, plus some festive extras for decorating. Every ingredient plays its role, from the rich chocolate base to the colorful toppings that make each piece feel like a real gift. You’ll probably find most of these in your cupboards already—but I’ll throw in a few swap suggestions, just in case.

• For the Brownie Batter:
  • 1/2 cup (115 g) unsalted butter, melted (adds richness)
  • 1 cup (175 g) semisweet chocolate chips (or chopped chocolate bar, melted)
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract (I love Nielsen-Massey for its depth)
  • 2/3 cup (85 g) all-purpose flour (can sub with gluten-free blend if needed)
  • 1/4 cup (30 g) unsweetened cocoa powder (Dutch process for deeper flavor)
  • 1/2 tsp salt
• For the Decorating:
  • 1 cup (120 g) powdered sugar
  • 2-3 tbsp milk or water (use dairy-free milk for vegan option)
  • Food coloring gels (red, green, gold—whatever feels festive!)
  • Festive sprinkles (stars, pearls, or holiday shapes)
  • Thin licorice ropes or colored icing tubes (for ribbon effect)
• Optional & Substitutions:
  • Swap semisweet chips for dark chocolate or milk chocolate, depending on your taste.
  • Use coconut oil instead of butter for a dairy-free batch.
  • Add 1/2 cup (75 g) chopped nuts (pecans or walnuts) for crunch.
  • If you’re out of cocoa powder, use extra melted chocolate and reduce sugar slightly.
  • Sprinkle crushed peppermint candies on top for a wintery twist.

My go-to brands? I’m partial to Ghirardelli chocolate chips for their meltiness, and Bob’s Red Mill flour never lets me down. If you want a gluten-free version, King Arthur’s blend is a solid choice. For the sprinkles and food coloring, Wilton makes a great selection that pops on camera (hello, Pinterest!).

In summer, you can swap the sprinkles for dried berries or edible flowers, but for Christmas, the more sparkle, the better. Don’t hesitate to play around with what you have—these brownies are forgiving and totally customizable!

Equipment Needed

You don’t need a professional kitchen to whip up these Christmas Present Brownies. Most of the tools are everyday basics, and I’ll toss in a few budget-friendly tips (because let’s be real, holiday baking can get expensive).

• 8×8-inch (20×20 cm) baking pan (glass or metal both work—just line with parchment for easy removal)
• Mixing bowls (one for wet, one for dry; I use cheap nesting bowls from Target)
• Whisk and spatula (rubber spatula is best for scraping every bit of chocolatey goodness)
• Measuring cups and spoons (digital scale if you want total accuracy)
• Microwave or stovetop-safe bowl (for melting chocolate and butter)
• Small piping bags or zip-top bags (for icing ribbons; snip the corner and you’re good)
• Wire cooling rack (optional, but helps brownies cool evenly)
• Sharp knife or bench scraper (for clean cuts)

If you’re short on special tools, don’t stress. I’ve used a regular old butter knife and a sandwich bag for piping and they worked just fine. For parchment, you can cut up a grocery bag in a pinch (just make sure it’s clean!). Maintenance tip: if you use nonstick pans, avoid metal utensils or you’ll scratch the coating.

I picked up my favorite brownie pan at a thrift store—it’s a bit battered, but it bakes evenly every time. So, don’t feel like you need anything fancy. A little creativity goes a long way with Christmas Present Brownies!

Preparation Method

Ready to make some holiday magic? Here’s how you create the perfect Christmas Present Brownies, step-by-step. I’ve included tips and sensory cues so you know what to look for at each stage.

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. (Trust me—parchment is your friend when it comes to clean cuts and zero sticking.)
2. Melt Chocolate & Butter: In a microwave-safe bowl, combine 1/2 cup (115 g) unsalted butter and 1 cup (175 g) semisweet chocolate chips. Microwave in 30-second bursts, stirring after each, until completely melted and smooth. (If using a stovetop, melt over low heat, stirring often.) The mixture should be glossy and smell like a chocolate shop!
3. Mix Wet Ingredients: Let the chocolate mixture cool slightly, then whisk in 1 cup (200 g) granulated sugar until combined. Add 2 large eggs, one at a time, whisking after each addition. Stir in 1 tsp vanilla extract. (Eggs should be room temp—makes the batter smoother.)
4. Combine Dry Ingredients: In a separate bowl, sift together 2/3 cup (85 g) all-purpose flour, 1/4 cup (30 g) unsweetened cocoa powder, and 1/2 tsp salt. (Sifting helps prevent lumps for a silky batter.)
5. Mix Batter: Gently fold the dry ingredients into the wet mixture using a spatula. Stop as soon as you see no dry streaks—overmixing leads to tough brownies! Batter should be thick and shiny.
6. Add-Ins (Optional): If using nuts or peppermint, fold them in now. (I like to sprinkle a few on top for extra crunch.)
7. Pour & Smooth: Spread the batter evenly in the prepared pan, smoothing the top with your spatula. Tap the pan gently on the counter to release air bubbles.
8. Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). The top should be crackly and the edges set. (Don’t overbake—brownies keep cooking as they cool!)
9. Cool Completely: Transfer pan to a wire rack and let brownies cool totally before decorating. (If you rush this, the icing will melt and make a mess—learned that the hard way.)
10. Decorate: Mix 1 cup (120 g) powdered sugar with 2-3 tbsp milk to make a thick icing. Divide and color as desired. Cut cooled brownies into squares (I usually get 16 small or 9 big ones). Pipe colored icing across each brownie to mimic a ribbon, then add sprinkles and edible decorations. For extra flair, use licorice ropes or colored icing tubes to form a bow.

Troubleshooting: If brownies sink in the middle, they may be underbaked—pop them back in for a couple more minutes. If the icing is too runny, add more powdered sugar. For super clean cuts, chill brownies in the fridge for 30 minutes before slicing. And if you mess up the decorations, just cover it with more sprinkles—no one will know!

My personal tip: Keep a damp paper towel nearby to wipe your knife between cuts for picture-perfect edges. It makes all the difference for those Instagram and Pinterest shots!

Cooking Tips & Techniques

Baking Christmas Present Brownies is a breeze if you follow a few tried-and-true tricks—some learned the hard way (I’ve had my fair share of sunken middles and sticky pans!).

• Don’t Overmix: Once you add the flour, stir just until combined. Overmixing leads to dense, cake-like brownies instead of that fudgy texture everyone loves.
• Check Early: Brownies go from perfect to dry in a flash. Start checking at the 20-minute mark—look for moist crumbs on a toothpick, not a clean stick.
• Use Good Chocolate: The better the chocolate, the richer the brownies. Cheap chips can be waxy, so spring for a quality brand if you can.
• Cool Before Decorating: Patience is key. If you decorate too soon, the icing slides right off. I learned this one the messy way—let them cool completely!
• Multitasking: While brownies bake, prep your decorating station. Lay out sprinkles, color your icing, and set up piping bags so you’re ready to go.
• Consistency Matters: For icing that pipes clean ribbons, aim for a thick but spreadable texture. Adjust with drops of milk or extra powdered sugar as needed.

Common mistakes? Forgetting to line the pan (hello, stuck brownies!) and using cold eggs (makes the batter seize). If you make a mistake, don’t panic—brownies are forgiving. My first batch was a little lumpy, but a generous layer of icing hid all the imperfections!

For reliable results, I always bake in the center of the oven and rotate the pan halfway through. And when gifting, I wrap each brownie in wax paper before boxing, just to keep them fresh and pretty. With these tips, you’re set for brownie success every time.

Variations & Adaptations

One of the best things about Christmas Present Brownies is how flexible they are. Over the years, I’ve played around with all sorts of swaps—some intentional, some, well, a result of missing ingredients!

• Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking blend (make sure it includes xanthan gum). The brownies stay just as fudgy, I promise.
• Vegan Brownies: Use coconut oil instead of butter, swap eggs for flaxseed “eggs” (2 tbsp flaxseed meal + 5 tbsp water), and choose plant-based milk for the icing. The flavor is still spot-on!
• Seasonal Twist: Add 1/2 cup (75 g) dried cranberries or chopped candied ginger to the batter for a fruity, festive bite.
• Flavor Boost: Stir in a teaspoon of espresso powder with the dry ingredients for deeper chocolate notes. Or add orange zest for a holiday zing.
• Different Cooking Methods: Double the recipe and bake in a 9×13-inch pan for a crowd. Or use silicone molds for individual brownie “gifts”—they pop out so easily!
• Allergen Substitutions: Nut-free? Skip any add-ins and use sunflower seed butter for a nutty flavor without the nuts.

My favorite variation? Last year, I sprinkled crushed peppermint candies on top for a minty crunch—huge hit at the cookie exchange! Don’t be afraid to mix and match decorations and flavors based on what you (or your giftees) love. That’s what makes these brownies feel so personal.

Serving & Storage Suggestions

For show-stopping presentation, serve Christmas Present Brownies at room temperature, arranged in a festive box or on a holiday platter. I like to sprinkle extra edible glitter or powdered sugar right before serving for a little snowy effect.

Pair these brownies with a mug of hot cocoa or spiced coffee—they’re rich enough to stand alone, but a warm drink never hurts. If you’re hosting, add a bowl of fresh berries or a scoop of vanilla ice cream for a decadent treat.

• Storage: Keep brownies in an airtight container at room temp for up to 4 days. For longer storage, wrap individually and freeze for up to 2 months. Thaw overnight or zap for 10 seconds in the microwave.
• Reheating: Warm brownies briefly in the microwave (5-10 seconds) to refresh their gooey center—just don’t overdo it or the icing may melt.
• Flavor Development: These brownies actually taste better the next day as the chocolate flavors deepen. If you can resist eating them all at once, they make even better gifts on Day 2!

When gifting, wrap each brownie in wax paper and tie with a ribbon. Stack in a festive tin or clear cellophane bag for instant holiday cheer. They hold up well during shipping, too—just pad the container with parchment paper to prevent squishing.

Nutritional Information & Benefits

Each Christmas Present Brownie (based on 16 servings) contains approximately 180 calories, 9g fat, 24g carbohydrates, and 2g protein. They’re a treat, for sure, but there are some perks!

Key ingredient benefits: Cocoa powder is packed with antioxidants; eggs add protein and richness; festive sprinkles are just for fun! If you use nuts, you get healthy fats. For a gluten-free or dairy-free option, make the swaps I suggested earlier.

Allergens to watch for: wheat, dairy, eggs, and some sprinkles may contain soy or nut traces. Always check labels if you’re gifting to those with allergies.

From a wellness perspective, these brownies are about joy and sharing—sometimes a little indulgence is good for the soul. And honestly, homemade gifts feel so much more meaningful than store-bought sweets.

Conclusion

If you’re searching for a homemade holiday treat that’s as fun to make as it is to gift, Christmas Present Brownies are your answer. They’re easy, festive, and packed with the kind of chocolatey comfort that makes memories year after year.

Customize them with your favorite flavors, colors, and toppings—let your creativity shine! I love these brownies not just for their taste, but for the smiles they bring (and the squeals from my nieces and nephews when they see their “present” brownies).

Have you tried your own twist on this recipe? I’d love to hear your tips, swaps, and decorating ideas in the comments! Share with friends, pin for later, or tag me on social if you gift these brownies this season. Wishing you lots of cozy baking and sweet holiday moments—may your Christmas Present Brownies be the highlight of your festive table!

Frequently Asked Questions

How do I store Christmas Present Brownies for gifting?

Wrap each brownie in wax paper, place in an airtight container, and store at room temperature for up to 4 days. For longer storage, freeze and thaw before gifting.

Can I make these brownies gluten-free?

Absolutely! Use your favorite gluten-free all-purpose flour blend instead of regular flour. The texture stays fudgy and delicious.

How should I decorate brownies to look like presents?

Pipe colored icing in ribbon shapes across each square, then add sprinkles and edible decorations. Use thin licorice ropes or colored gel for extra festive bows.

Can I double the recipe for a larger batch?

Yes! Just bake the doubled batter in a 9×13-inch pan. Increase the bake time to 28-32 minutes, checking for moist crumbs.

What’s the best way to get clean cuts for gifting?

Chill the brownies in the fridge for 30 minutes, then slice with a sharp knife wiped clean between cuts. This keeps edges neat and brownies perfectly square for boxes or platters.

Print