Christmas Brownies
Christmas is right around the corner, and these fresh-from-the-oven Christmas brownie sticks are perfect to add to the holiday dessert menu. Not only are these pretty, they are super delish! Soft and chewy, chocolaty brownies adorned with holiday sprinkles.
These soft, chocolaty, fudgy Christmas brownie sticks combine the classic brownie flavor with sweet white chocolate and festive sprinkles, making any holiday gathering better.
Serve these alongside other Christmas favorites like chocolate walnut fudge, gingerbread cake with cinnamon molasses frosting, and cranberry walnut chocolate chunk cookies for the ultimate holiday dessert spread!
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Why You’ll Love This Recipe
- Basic Ingredients: You’ll only need a few basic baking ingredients to make these brownie sticks.
- Easy: If you can make brownies, you can make these festive treats.
- Festive: The white chocolate and sprinkles create a festive holiday look.
- Convenient: These brownie sticks are freezer-friendly, so you can make as many as you like to serve throughout the season.
Ingredients
I’ve included a list of the major ingredients for this recipe; you can find all ingredients and their amounts in the recipe card at the end of the post.
- Unsweetened Chocolate and Cocoa Powder: Melted unsweetened chocolate and cocoa powder give these brownies deep, rich, chocolaty flavor.
- White Chocolate Chips: White chocolate chips in the batter add more chocolaty flavor and richness.
- White Melting Wafers: White melting wafers are easier to work with than white chocolate chips, but deliver that same rich, buttery flavor that we love.
- All-Purpose Flour: Plain Jane all-purpose flour works perfectly for this recipe.
- Christmas Sprinkles: Christmas sprinkles added to the chocolate tips of the brownie sticks give them a festive look.
Variations
- Deeper Chocolate Flavor: Use Dutched cocoa powder for an even deeper chocolate flavor with no bitterness.
- More Intense Flavor: Try adding a little instant coffee for more depth and intensity to the brownies.
- Peppermint Brownies: Add finely crushed peppermint candies to the brownies for even more sweet, festive flavor.
- Festive Brownies: Leave the brownies intact and pour the melted chocolate over them while they’re still hot. Sprinkle with Christmas sprinkles, and let them set. Then, slice for festive brownies.
How to Make Christmas Brownie Sticks
I’ve included a brief overview of the recipe right here, but you can find the full instructions in the recipe card at the end of the post.
- Melt the butter and chocolate in a saucepan. Then, stir in the cocoa powder.
- Cool for a few minutes, then add the remaining wet ingredients.
- Mix in the flour until combined. Then, fold in the white chocolate chips.
- Pour the batter into a prepared 9×13 baking dish and bake until a toothpick inserted into the center comes out mostly clean.
- Cool the brownies completely. Then, cut them into “sticks”.
- Melt the white wafers in the microwave. Then, dip the end of a brownie stick into the chocolate and add sprinkles.
- Repeat until all the sticks are dipped, placing them on wax paper to harden as you go.
- Enjoy!
Expert Tips
- Mix the flour into the wet ingredients until just combined. Overmixing will activate the gluten in the flour, making your brownies dense and tough.
- Sprinkle the cocoa evenly over the melted chocolate before mixing. This helps prevent clumping and uneven distribution.
- It’s vital to let your chocolate mixture cool for a few minutes before adding the wet ingredients to prevent the eggs from scrambling.
- Your brownies are perfectly baked when the toothpick comes out with just a few crumbs.
- Fully cool the brownies before slicing them, and use a very sharp knife. This gives you clean cuts without any ragged edges.
Christmas Brownie Sticks FAQs
Christmas brownie sticks are a variation of brownies cut into stick shapes. Then, the ends are dipped in white melting chocolate and coated with festive Christmas sprinkles.
These brownie sticks will last for up to four days at room temperature in an airtight container. You can freeze them for up to two months in an airtight, freezer-safe container. Wrap each stick in plastic wrap for maximum freshness.
Make sure you measure your flour correctly and don’t overbake them. Loosely spoon your flour into a measuring cup and level it off with a knife to avoid compacting. Then, bake the brownies until a toothpick comes out mostly clean, not fully clean.
More Delicious Brownie Recipes
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Christmas Brownie Sticks
Ingredients
- 1 cup butter, 2 sticks
- 6 oz unsweetened chocolate, chopped
- ¼ cup unsweetened cocoa powder
- 1 ¾ cups sugar
- 1 Tbsp vanilla
- 3 large eggs
- 1 ¼ cup all-purpose flour
- 1 cup white chocolate chips
- 10 oz bag white melting wafers, I used Ghirardelli®
- Christmas sprinkles
Instructions
- Preheat oven to 350° and butter a 9 x 13 baking dish. Set aside.
- In a medium saucepan, melt butter and chocolate chunks together until smooth.
- Sprinkle unsweetened cocoa powder into pan and stir until incorporated.
- Remove from heat and let cool for 5 minutes.
- After 5 minutes, add sugar and vanilla. Stir until smooth.
- Next, add eggs, one at a time, into mixture, stir and once combined, add flour then after combined, add white chocolate chips. Stir.,
- Pour batter into prepared baking dish, pop in the oven and bake for about 26-29 minutes or until wooden tooth pick inserted comes out mostly clean.
- Remove from oven, let cool completely and then cut into approximately 1 inch wide by 2-3 inch length “sticks.”
- Melt wafers in a microwave safe bowl at 30 second intervals, stirring after each 30 seconds until smooth.
- Carefully take one brownie stick at a time, dip the tip of the brownie into the white chocolate about ¼ of the way down the brownie and then add sprinkles as desired.
- Place decorated brownie sticks on waxed paper to harden then enjoy!
Notes
- Mix the flour into the wet ingredients until just combined. Overmixing will activate the gluten in the flour, making your brownies dense and tough.
- Sprinkle the cocoa evenly over the melted chocolate before mixing. This helps prevent clumping and uneven distribution.
- It’s vital to let your chocolate mixture cool for a few minutes before adding the wet ingredients to prevent the eggs from scrambling.
- Your brownies are perfectly baked when the toothpick comes out with just a few crumbs.
- Your brownies are perfectly baked when the toothpick comes out with just a few crumbs.
- Fully cool the brownies before slicing them, and use a very sharp knife. This gives you clean cuts without any ragged edges.
Nutrition
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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Another great idea for my Christmas party. Thanks for sharing!
When do you use the white chocolate chips?
Hi Steve, thanks so much for asking. I left that part out and it’s fixed now. Add them after the flour has been added. Thanks again! :)