Reindeer Brownies Christmas

Introduction

The holiday season calls for treats that are both delicious and delightfully festive. Our Reindeer Brownies are a modern Christmas classic—a perfect marriage of a rich, fudgy chocolate base and an irresistibly charming decoration that transforms a simple square into Rudolph and his friends. Originating from the trend of creative holiday dessert crafting, these brownies are especially popular for children’s parties, cookie swaps, and as a centerpiece for your Christmas dessert table. They are wonderfully easy to execute, proving that you don’t need complicated techniques to create true holiday magic.

Ingredients

Unsalted Butter: 1/2 cup (115g)
Dark Chocolate (chopped or chips): 4 oz (115g)
Granulated Sugar: 1 cup (200g)
Large Eggs: 2
Vanilla Extract: 1 teaspoon (5ml)
All-Purpose Flour: 3/4 cup (90g)
Unsweetened Cocoa Powder: 1/4 cup (30g)
Salt: 1/2 teaspoon (2.5g)
**For Decoration:** Mini twist pretzels (for antlers), small candy eyes, and red M&Ms or large red sprinkles (for noses)

Step-by-step Preparation

**Preheat and Prep:** Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
* *Tip:* Greasing the pan lightly before adding the parchment paper helps the paper stick flat.
**Melt the Chocolate Base:** In a heatproof bowl set over a saucepan of simmering water (or using a microwave in 30-second intervals), melt the butter and chopped dark chocolate together until smooth. Remove from heat and allow to cool slightly.
* *Tip:* Do not let the water touch the bottom of the bowl when melting chocolate over a stovetop, as this can cause the chocolate to seize.
**Mix Wet Ingredients:** Whisk the granulated sugar into the chocolate mixture until combined. Next, whisk in the eggs one at a time, followed by the vanilla extract. Whisk vigorously for about 60 seconds after adding the eggs; this helps create that desirable crackly, shiny brownie top.
**Combine Dry Ingredients:** In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix, as this develops gluten and can lead to tough brownies.
**Bake:** Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist, fudgy crumbs attached (not raw batter).

* *Tip:* For truly fudgy brownies, err on the side of underbaking rather than overbaking.

**Cool and Cut:** Let the brownies cool completely in the pan on a wire rack—this is crucial for clean cuts. Once cool, lift the brownies out using the parchment paper overhang and cut them into 12 or 16 squares.
**Decorate:** Place two candy eyes, one red candy nose, and gently press two mini pretzels into the top corners of each square to create the antlers.

Nutritional Information

As a rich holiday treat, these brownies are naturally decadent. Based on a 16-serving cut, each Reindeer Brownie contains approximately 250–300 calories, depending on the richness of the dark chocolate used. While high in sugar and fat, the use of high-quality dark chocolate provides beneficial antioxidants and serotonin boosters, making these a truly satisfying comfort food for the festive season.

Storage

Store leftover Reindeer Brownies in an airtight container at room temperature for up to 3–4 days. If refrigerated, they will stay fresh for up to one week, though they will firm up considerably. For best texture, allow refrigerated brownies to come to room temperature before serving. If you plan to freeze the brownies, do so *before* decoration; wrap the cooled, uncut slab tightly in plastic wrap and foil. Thaw overnight before cutting and decorating.

Conclusion

These Reindeer Brownies are guaranteed to bring a smile to any holiday gathering. Serve them alongside a cold glass of milk, a mug of hot cocoa, or a scoop of vanilla bean ice cream for an extra luxurious dessert experience. For a fun variation, try drizzling melted white