These Christmas Tree Brownie Bites have been my go-to addition to holiday dessert spreads for years. I first made them on a snowy December afternoon when I needed something fast, festive, and kid-friendly for a small neighborhood cookie swap. The idea was simple: take soft, fudgy brownie bites and transform them into tiny evergreen trees with a swirl of vanilla buttercream. The contrast between the dense, chocolatey base and the airy, sweet frosting is exactly what makes these so addictive—each bite delivers fudge, cream, and a little crunch from the sprinkles.

I learned quickly that the presentation matters as much as the taste. Piping a neat tree with a Wilton 1M tip creates distinct ridges that catch the light and hold decoration, and adding multicolored nonpareils makes them look like miniature lit trees. Over multiple holiday gatherings, these bites earned a reputation: the kids asked for the stars, adults reached for seconds, and I appreciated how stress-free they were to prepare. Whether you make the brownie bites from scratch or choose a high-quality store-bought option, these little confections bring cheer with very little fuss.

Ingredients

• Brownie bites: About 40 brownie bites, either made from a single batch of your favorite brownie batter that yields 40 mini pieces or purchased pre-made. For homemade, choose a fudgy recipe or a boxed mix such as Ghirardelli or Betty Crocker for reliable texture—you want dense, moist crumbs that hold a piped frosting base.
• Vanilla buttercream: Approximately 3 cups of vanilla buttercream (store-bought or homemade). Use a stable buttercream that holds shape—standard American buttercream or a Swiss meringue buttercream works well. If piping directly onto warm brownies, allow both to cool fully to avoid sliding.
• Green gel food coloring: A small amount of concentrated green gel (start with a pea-sized dab and add until you reach a vibrant evergreen hue). Gel coloring gives saturated color without thinning the frosting.
• Nonpareils and star sprinkles: Around 1/4 cup mixed nonpareils for “lights” and 40 small star sprinkles for the tree tops. Choose nonpareils with small diameters so they sit nicely on the frosting ridges.
• Optional: Mini pretzel sticks for trunks or edible glitter for an extra-festive finish. If you prefer a gluten-free option, use certified gluten-free brownie bites and check sprinkle labeling.

Instructions

Step 1 — Cool and ready the brownie bites: After baking or unwrapping, place the brownie bites on a wire rack and cool completely. Cooling prevents the frosting from melting; a fully cooled brownie will hold piping details and maintain shape. If you’re using a sheet pan, cut into 1.5-inch squares for about 40 pieces. Step 2 — Color the buttercream: Transfer about 3 cups of vanilla buttercream to a bowl and add green gel coloring a little at a time until you reach a deep evergreen shade. Stir gently to avoid incorporating excess air; aim for a smooth, pipeable consistency similar to soft cream cheese frosting. Step 3 — Prepare piping tools: Fit a disposable pastry bag with a Wilton 1M tip (large open star). Fill the bag with the green buttercream, pushing the frosting down to remove major air pockets. Twist the top of the bag to create steady pressure for consistent piping. Step 4 — Pipe the tree shape: Hold the bag at a 90-degree angle above the center of a brownie bite. Apply steady pressure and pipe in concentric swirls from the top down, building three tiers to mimic a tree—start with a small peak, then a medium ring, then a wider base. Keep a consistent speed to create defined ridges and avoid collapsing the frosting. Step 5 — Decorate: Gently press nonpareils into the frosting as “lights” and place a small star sprinkle on the top of each tree. If using pretzel trunks, insert a 1/2-inch piece at the base. Work quickly if the room is warm; return finished bites to the refrigerator if the frosting softens. Step 6 — Store and serve: Store loosely covered in the refrigerator for up to 48 hours; bring to room temperature for 20–30 minutes before serving to soften the buttercream and restore brownie chewiness.

Storage Tips

Store the finished bites loosely covered in an airtight container in the refrigerator for up to 48 hours. If you need to keep them longer, flash-freeze them on a baking sheet until firm, then pack in layers separated by parchment in a freezer-safe container for up to three months. To thaw, move them to the refrigerator overnight, then bring to room temperature for 20–30 minutes before serving so the frosting softens and the brownie regains chewiness. Avoid stacking too many layers without separation to prevent smudging of the frosting design.

Ingredient Substitutions

If you want a dairy-free version, use a dairy-free butter and a vegan buttercream made from vegetable shortening or a plant-based margarine. For gluten-free needs, choose certified gluten-free brownie mix or use almond flour-based mini brownies. To reduce sugar slightly, use a lower-sugar frosting recipe or omit extra decorative sugars; keep in mind that altering sugar levels changes texture and pipeability. Chocolate lovers can swap vanilla buttercream for chocolate ganache piped with a star tip for a richer take.

Serving Suggestions

These bites shine on a holiday dessert board paired with peppermint bark, salted caramels, and small cookies for a variety of textures. Arrange them in groups of 6–8 with sprigs of fresh rosemary to mimic evergreen branches for a visual effect. For a kid-friendly platter, include small bowls of extra sprinkles so guests can personalize a few. They also work well as edible place settings—place one on each plate for a festive touch at a holiday dinner.

Seasonal Adaptations

In winter, use deep green frosting and red-gold nonpareils for classic colors. For a spring or Easter event, switch to pastel frosting shades—soft mint green or pale pink—and use flower sprinkles instead of stars. At New Year’s parties, pipe the trees with metallic edible dust or use gold-tinted chocolate stars. For a Halloween twist, color the frosting black with food-safe charcoal or green and add candy eyes for a spooky forest theme.

Meal Prep Tips

To prepare a large batch ahead of time, bake or buy the brownie bites up to three days in advance and refrigerate them. Make the buttercream the day before and keep it covered in the refrigerator; bring it back to room temperature and re-whip for fluff before piping. For parties, pipe the trees the morning of the event for the freshest look, or pipe and freeze them on a tray then transfer to containers—thaw gently before serving to retain shape and texture.

These Christmas Tree Brownie Bites are as much about the memories as they are about the flavor. They’re quick, adaptable, and bring a lot of festive joy to any table. Try them with different sprinkle palettes and enjoy the little moments of delight they create.