Turn classic brownies into festive Christmas trees with this easy gluten-free treat! Finished with frosting and sprinkles, they’re a cheerful, crowd-pleasing dessert that brings holiday magic to every bite.
- 1 bag Pamela’s Chocolate Brownie Mix
- 1 large egg
- 1/2 cup oil
- 1/4 cup water Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 6-12 drops green food coloring Decorating
- 15 mini candy canes
- Sprinkles
Yield: 15
BrowniesPreheat the oven to 350°F. Lightly grease one 8" or 9" pan.
In a large bowl, combine all brownie mix ingredients and mix gently with a fork until just combined. Do not over mix. Batter will be thick.
Pour into prepared pan, smoothing evenly to the edges.
Bake for 18 minutes, or until a toothpick inserted into the center of brownies comes out with slight crumbs.
Let the brownies cool completely.
Make the frosting. Beat the butter in a medium bowl until smooth. Add the vanilla and powdered sugar and beat until the frosting comes together. Add food coloring to achieve your desired shade of green.
Slice the brownies into triangles by cutting the pan into thirds and slicing each third in alternating diagonals.
Pipe the frosting across each triangle in a zig zag pattern.
Break each candy cane so you have a straight edge only. Insert a candy cane into the bottom edge of each brownie tree.
Decorate with sprinkles.