Transform this homemade fudgy brownie mix into the most festive dessert at Christmas. These Christmas Tree Brownies will have the kids and adults squealing with delight this holiday season. And you won’t believe how easy they are to bake and decorate.
Plus this fantastic DIY Christmas treat is gluten free dairy free. We can hardly stand it, something so brilliant and festive can be enjoyed by the gluten and dairy free community too.
We can’t get enough of these Brownie Christmas Trees around our house. Unfortunately we’ve been consuming them so quickly I’ve needed to keep baking and decorating more for our parties.
But that’s a good problem to have, right?! Honestly nothing makes this mama’s heart happier than for my kids to enjoy fun Christmas treats that look festive and taste delicious.
I love it when they ask for more!
Christmas tree brownie recipe notes
- first prepare a batch of our homemade fudgy brownies. This one-pot recipe will give you thick brownies every single time in a 9×9-inch baking dish. If you wish to double this gluten free dairy brownie recipe for more Christmas Trees we would recommend baking two batches in 9×9-inch pans instead of using a 9×13-inch pan. You won’t gain many more Christmas Trees by using a 9×13-inch pan, instead the brownies will be thicker.
- after the brownies have cooled remove them from the pan and make 2 horizontal cuts as pictured below. Then cut diagonal angles to form triangles. There will be extra on the sides that needs to be cut off. I find for a smoother looking tree it’s best to clean the knife between each cut. This will add a few more minutes to this recipe, but so worth it in the end.
- next add the green tree tinsel. We use our dairy free buttercream frosting recipe found here or a safe store-bought brand you favor. Tint the icing with green food coloring or your color of choice.
- to form the Christmas tree tinse use a disposable icing bag and a Wilton icing petal tip 150. You could also fill a Ziploc bag with icing and snip a corner off, then pipe the tinsel side to side.
- lastly let’s talk tree sprinkles. Consider Super Natural Rainbow Starfetti, Quality Sprinkles Christmas Melody, or sprinkles from Sweets Indeed. You can check out their website here.
- optional: add mini candy canes to the bottom of your Christmas Tree Brownies
more delicious gluten + dairy free Christmas recipes
- chocolate kiss cookies that are both gluten and dairy free and topped with a Hershey-like kiss. These will be your favorite.
- buckeye balls that are creamy, delicious, and easy to make
- rocky road clusters that don’t require bake time or icing. These Christmas treats are a crowd favorite.
- chocolate bundt cake perfect for any occasion, but in particular this Christmas season
- softest sugar cookies that are soft and delicious
- and so many more Christmas recipes on my website, click here
As you can tell these are well-received among family, friends, and coworkers.
This is a recipe you can’t guess is gluten free and dairy free. And those are my favorite kinds of recipes to serve.
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Christmas Tree Brownies
- 1 9×9-inch gluten and dairy free brownies recipe link in the post
- 1 c dairy free frosting recipe link in the post
- green food coloring
- gluten and dairy free sprinkles
- candy canes
- Place parchment paper in 9 x 9 baking pan.
- Prepare brownies according to recipe instructions and place batter in prepared pan.
- After brownies have baked allow them to completely cool. Remove brownies from the pan with the parchment paper.
- Make 2 horizontal cuts in the brownie (see pics in the post). Your trees will look smoother if you clean the knife between each cut.
- Next make diagonal cuts to form trees. Again pictures of this are in the post.
- Fill icing bag with green tinted frosting. Using a 150 petal tip pipe tree tinsel onto each tree. A Ziploc bag with a corner snipped will work too.
- Next sprinkle each tree with sprinkles.
- Optional: Insert the straight end of a mini candy cane into the bottom of the tree.
- Store trees in an air tight container up to a few days. Brownies can be baked 1-2 days in advance, stored uncut in an airtight container, and cut and decorated the day of serving.