These adorable Rudolf the Reindeer Christmas brownies are baked in a 9″ round cake pan to produce a fudgy, chocolatey base that’s topped with a glossy ganache. The reindeer faces are simple and kid-friendly: pretzel twists become antlers, candy eyeballs the eyes, and a red candy (like an M&M) becomes the nose. They’re festive, easy to assemble, and a fun holiday treat for kids and adults alike.
Ingredients
- ½ cup unsalted butter, cut into small pieces
- 1 cup dark chocolate chips (or a dark chocolate baking bar), chopped
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- 1 teaspoon instant espresso powder
- ½ teaspoon salt
- ½ cup semisweet chocolate chips (for the batter)
- 8 red candy pieces (one per brownie)
- 16 candy eyeballs
- 8 pretzel twists (cut in half for antlers)
- For the ganache: 1 cup semisweet chocolate chips and ½ cup heavy cream
How to make Reindeer Christmas Brownies
Prepare and preheat: Preheat the oven to 350°F (175°C). Grease a 9″ round cake pan and line it with parchment paper, leaving a bit of overhang to lift the brownie out after baking.
Melt the chocolate and butter: In a microwave-safe bowl, combine the butter and dark chocolate. Microwave on 50% power in 15–20 second increments, stirring between intervals, until smooth. Alternatively, melt them together in a double boiler over simmering water.
Mix sugar and chocolate: Place the granulated sugar in a large bowl and pour the warm melted chocolate mixture over it. Stir until the sugar begins to dissolve and the mixture is glossy.
Add eggs and vanilla: Stir in the eggs, one at a time, and add the vanilla extract. Mix until just combined—do not overmix.
Add dry ingredients: Add the flour, espresso powder, and salt to the chocolate mixture. Stir gently until everything is moistened and the batter is fudgy. Fold in the ½ cup semisweet chocolate chips.
Bake: Pour the batter into the prepared round pan and smooth the top. Bake for 24–26 minutes. The center should still be slightly soft to the touch; the fudgy texture will set as it cools.
Cool: Remove the pan from the oven and let the brownie cool completely in the pan. Once cooled, lift the brownie out using the parchment overhang and place it on a wire rack while you prepare the ganache.
How to make the chocolate ganache
Heat the cream: Warm the ½ cup heavy cream in a small saucepan over medium heat until it reaches a low simmer—small bubbles will appear around the edge but do not let it boil vigorously.
Combine with chocolate: Place the 1 cup semisweet chocolate chips in a heatproof bowl. Pour the hot cream over the chips and let sit for 1–2 minutes to allow the chocolate to soften.
Whisk smooth: Gently whisk the chocolate and cream together until glossy and fully combined. Let the ganache cool slightly until it’s pourable but not hot.
Glaze the brownie: Pour the ganache over the cooled brownie and spread to cover evenly. Allow the ganache to set at room temperature, or chill briefly if you’d like it to firm up faster before slicing.
Assemble the reindeer faces
Slice: Once the ganache has set, slice the brownie into 8 triangular pieces. A pie cutter or a sharp knife heated in hot water and wiped dry between cuts helps create clean slices.
Make antlers: Cut each pretzel twist in half and gently press the two halves into the top of each brownie slice to resemble antlers.
Add eyes and nose: Position two candy eyeballs beneath the antlers, then press a single red candy onto the point of each triangle for the nose. Press gently so the candies adhere to the ganache.
Storage and make-ahead tips
Store the brownies in an airtight container in a single layer. At room temperature they’ll stay fresh for up to 2 days; refrigerate for up to one week. If you’re making them ahead, glaze with ganache and refrigerate the plain brownies, then add pretzels and candies just before serving so the decorations keep their crisp texture and color.
How long does ganache last?
Fresh ganache can sit at room temperature for up to 2 days. Store in the refrigerator for up to one week; bring to room temperature before spreading if chilled.
How long do brownies keep?
Brownies keep well for 3–4 days at room temperature and up to a week refrigerated. For best texture, serve chilled ganache brownies slightly warmed to soften the ganache if preferred.
Recipe summary
Prep time: about 10 minutes. Cook time: 24 minutes. Ganache and cooling add roughly 20 minutes, for a total time around 54 minutes. Makes 8 triangular reindeer brownies.
Notes
These reindeer brownies are an easy holiday project that’s perfect for little helpers. Swap candy types for allergy-friendly options if needed. Nutritional values vary depending on ingredient brands and portion sizes.