The first time I made these Christmas Brownies, my kitchen transformed into a cozy, cocoa-scented winter haven. I was searching for a holiday treat that felt festive without being overly complicated, and the moment I pulled this marbled, red-and-brown pan from the oven, I knew I’d found it. The combination of rich, fudgy brownie and tangy cream cheese frosting swirled together is pure magic. I love how they look stunning on a holiday platter but come together with such simple joy. Let me share this recipe with you—it’s become my go-for festive bake, and I think it will become yours, too.
Ingredients
- 1 cup sugar
- ½ cup flour
- ½ cup cocoa powder
- ½ tsp salt
- ¼ tsp baking powder
- 2 eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 large egg
- ½ tsp vanilla extract
- Red food coloring
Now, let’s talk ingredients because choices here truly matter. For the brownie base, don’t skimp on the cocoa powder; use a good-quality natural unsweetened cocoa for that deep, classic chocolate flavor. The cream cheese must be full-fat and truly softened to room temperature—I’ve tried microwaving it to hurry the process and ended up with lumpy frosting, so patience is key! For the festive touch, I use gel food coloring instead of liquid. A tiny drop of gel gives a vibrant red without thinning the frosting, which I learned the hard way after a pink, runny swirl attempt.
Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Two medium mixing bowls
- Whisk
- Hand mixer or stand mixer
- Spatula
- Toothpick or skewer
You don’t need fancy gear for this recipe, but a couple of items are non-negotiable. Lining your pan with parchment paper is a lifesaver—I promise it’s worth the extra minute for clean, perfect slices and easy removal. I use a hand mixer for the cream cheese frosting to get it perfectly smooth and lump-free, though you can vigorously whisk by hand if you’re committed. A simple toothpick is your best friend for testing doneness and creating the marbled swirls; I’ve used knives before, but they tend to drag and mix too much.
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