Reindeer brownies turn a simple chocolate dessert into a festive centerpiece that kids and adults alike will want to grab first. These fudgy squares get topped with chocolate frosting, then decorated with pretzel antlers, candy eyes, and a bright red M&M nose—no special skills required, just a few minutes of assembly after baking.
About These Brownies
The base is a straightforward cocoa brownie: melted butter whisked with sugar and eggs, then folded with flour, cocoa powder, and chocolate chips. The cocoa powder gives you deep chocolate flavor without needing melted chocolate, and the chips add pockets of richness throughout. Baking at 350°F for 25 minutes yields brownies that are set but still tender—they’ll firm up as they cool.
What makes these special is the decoration. Once cooled and frosted, each brownie becomes a reindeer face with pretzel antlers, candy eyes for expression, and a red M&M for Rudolph’s nose. It’s a simple transformation that turns an everyday treat into something that feels intentional and fun, especially during the holiday season.
Ingredient Notes
Ingredients
- 1 CUP all-purpose flour
- 1/2 CUP unsalted butter
- 1 CUP sugar
- 2 LARGE eggs
- 1/3 CUP cocoa powder
- 1 TSP vanilla extract
- 1/4 TSP salt
- 1/2 CUP chocolate chips
- 1/2 CUP chocolate frosting
- pretzels
- candy eyes
- red M&Ms
- sprinkles
Butter and cocoa powder: The 1/2 cup unsalted butter melts into the sugar and eggs, creating the base structure. Unsalted butter lets you control the salt level with the 1/4 teaspoon salt in the dry ingredients. The 1/3 cup cocoa powder is the primary chocolate flavoring—it dissolves into the batter and gives you that classic brownie depth without the fussiness of melting chocolate.
Sugar and eggs: One cup of sugar sweetens the brownies and helps create their slightly fudgy texture. Two large eggs bind everything together and add moisture. When you whisk the melted butter, sugar, and eggs together, you’re incorporating air and creating an even base for the dry ingredients.
Flour and chocolate chips: One cup of all-purpose flour provides structure. The 1/2 cup chocolate chips fold in after the dry ingredients are mixed in—this keeps them from breaking apart and distributes them evenly throughout the batter. Folding (rather than stirring vigorously) helps preserve their shape.
Vanilla and salt: One teaspoon vanilla extract rounds out the chocolate flavor. The 1/4 teaspoon salt balances sweetness and deepens the cocoa notes.
Frosting and decorations: The 1/2 cup chocolate frosting is your canvas. It needs to be soft enough to spread but not so warm that it slides off the brownies. Pretzels become antlers, candy eyes add personality, red M&Ms serve as the nose, and sprinkles add festive color. All of these go on while the frosting is still slightly tacky, so they stick without sliding.
Preparing Your Pan and Oven
Use an 8×8-inch square baking pan and line it with parchment paper. The parchment makes removal easy and prevents sticking. Preheat your oven to 350°F before you start mixing—you want it ready when the batter is prepared.
Mixing and Baking
How to Make It
- Preheat the oven to 350°F (175°C). Line a square baking pan with parchment paper.
- Melt the butter, then whisk it with the sugar, eggs, and vanilla in a bowl.
- Stir in the flour, cocoa powder, and salt, then fold in the chocolate chips.
- Spread the batter into the prepared pan and bake for 25 minutes. Let the brownies cool completely, then cut into squares.
- Frost the cooled squares and decorate with pretzel antlers, candy eyes, red M&Ms, and sprinkles.
Recipe Notes
- The photos specify 25 minutes at 350°F; the pan size, preparation time and yield are estimates.
- Cool completely before frosting; cooling time varies.
- Use edible decorations and add as many as needed for the number of brownies.
Melt the 1/2 cup unsalted butter first. You can do this in a small saucepan over low heat or in a microwave-safe bowl in 30-second intervals, stirring between each one. Once melted, pour it into a mixing bowl.
Add the 1 cup sugar, 2 large eggs, and 1 teaspoon vanilla extract to the melted butter. Whisk these together until well combined. This step incorporates air and creates an even base. You’re looking for a smooth, slightly pale mixture.
In a separate small bowl, whisk together the 1 cup flour, 1/3 cup cocoa powder, and 1/4 teaspoon salt. Add this dry mixture to the wet ingredients and stir until just combined. Don’t overmix—you want the flour incorporated but the batter still relatively smooth.
Fold in the 1/2 cup chocolate chips gently. Use a spatula and fold rather than stir, which helps keep the chips intact and distributed evenly.
Spread the batter into your parchment-lined 8×8-inch pan. Use a spatula to even out the top. Bake at 350°F for 25 minutes. The brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs—not wet batter, but not completely dry either.
Remove the brownies from the oven and let them cool in the pan completely before frosting. This cooling time is important: it lets the brownies set and firm up so the frosting doesn’t sink in or melt. If you frost while they’re still warm, the frosting will slide around and won’t adhere properly to the decorations.
Frosting and Decorating
Once the brownies are completely cool, spread the 1/2 cup chocolate frosting evenly over the top. Work with a small offset spatula or the back of a spoon to create an even layer.
Decorate immediately while the frosting is still slightly tacky. This tackiness is what holds the pretzels, candy eyes, and M&Ms in place. For each brownie, press two pretzel pieces into the frosting as antlers, add two candy eyes for expression, and place a red M&M in the center as the nose. Add sprinkles around the face for extra festive flair.
The key to successful decoration is working while the frosting has just enough grip to hold the candies. If the frosting sets completely, the decorations won’t stick as well.
Practical Tips
Cooling completely matters: Frosting a warm brownie will melt and slide. Allow enough time for the brownies to cool completely.
Pretzel placement: Break or snap pretzels into pieces that look like antlers—you want them to angle upward slightly. Press them firmly into the frosting so they don’t topple over.
Candy eyes and nose: Candy eyes come in various sizes; use whatever you have on hand. The red M&M is the signature touch, but any red candy works. Press everything in gently but firmly so it stays put.
Timing for serving: These brownies are ready to eat as soon as the frosting sets, which takes just a few minutes after decoration. They’re best served at room temperature, when the chocolate is soft and the frosting spreads nicely on your tongue.
Questions to Guide Your Baking
How do I know when the brownies are done? A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. Brownies continue to cook slightly as they cool, so slightly underbaked is better than overbaked.
Can I use a different size pan? This recipe is designed for an 8×8-inch square pan. A different size will change the baking time and thickness.
What if my frosting is too stiff to spread? Let it sit at room temperature for a few minutes, or warm it very gently. You want it soft enough to spread smoothly but not so warm that it melts.
Can I make these ahead? Bake and cool the brownies, then frost and decorate them closer to serving time. This keeps the decorations fresh and the frosting from setting too hard.
These reindeer brownies take about 40 minutes total—15 minutes of prep and mixing, 25 minutes in the oven, plus 30 minutes of cooling before you frost and decorate. The decoration itself takes just a few minutes. The estimated yield is 12 brownies, depending on how you cut them, making them perfect for sharing or for a festive dessert spread.
Reindeer Brownies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a square baking pan with parchment paper.
- Melt the butter, then whisk it with the sugar, eggs, and vanilla in a bowl.
- Stir in the flour, cocoa powder, and salt, then fold in the chocolate chips.
- Spread the batter into the prepared pan and bake for 25 minutes. Let the brownies cool completely, then cut into squares.
- Frost the cooled squares and decorate with pretzel antlers, candy eyes, red M&Ms, and sprinkles.
Notes
Recipe tips
- The photos specify 25 minutes at 350°F; the pan size, preparation time and yield are estimates.
- Cool completely before frosting; cooling time varies.
- Use edible decorations and add as many as needed for the number of brownies.
