Vegan Christmas Tree Brownies
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These Vegan Christmas Tree Brownies are so adorable and so easy to make! This easy and festive holiday treat will impress everyone, even if you are not vegan! These vegan rich and fudgy brownies take minimal effort to decorate like cute little Christmas trees!
This recipe for Vegan Christmas Tree Brownies is just one of the amazing Christmas dessert recipes without artificial colors that I have on my site. Check out my Tree Sugar Cookies, Mint Meltaways, Christmas Eve Cake, and or Easy Christmas Present Brownies.
Table of Contents
These brownies are rich, chocolatey, and fudgy — just like brownies should be! It's literally just a bonus that they are vegan. So, trust me, even if you are not vegan you will love these brownies! I make them in a round cake pan, so it's super easy to cut them into triangles and turn them into Christmas trees with some frosting and sprinkles!
You guys have asked for more decorated Christmas recipes. So, I am sharing these easy Christmas tree brownies with you today! These Vegan Christmas Tree Brownies are a fun and festive dessert to make anytime this holiday season.
I hope these help you see you can make Christmas dessert recipes without artificial colors. I list all of my favorite natural colors and sprinkles below, and these easy Christmas Tree Brownies are ones that everyone will love!
Why You'll Love This Recipe
Easy and Festive: I love easy and festive recipes that don't take a ton of time (because you're just going to eat them)! These easy Christmas tree brownies are full of holiday cheer with minimal effort.
Vegan: Even if you are not vegan, you will love these moist and fudgy brownies!
No Artificial Colors: I use plant based dyes so these have no artificial colors and are made with organic ingredients! I'm all for Christmas dessert recipes without artificial colors.
Ingredients
- Canola Oil: I use La Torangelle Organic Canola Oil, but you can also use coconut oil or EVOO.
- Light Brown Sugar: I use my Homemade Organic Light Brown Sugar for this recipe, but store bought will also work!
- Dark Chocolate: My favorite for brownies is Mama Ganache Organic Dark Chocolate.
- Dutch Cocoa Powder: I use NuNaturals Organic Dutch Cocoa.
- Vanilla Bean: I use Lafaza Organic Ground Vanilla Bean, but if you don't have it you can use vanilla extract as well, just double the amount.
- Coconut Milk: I use organic coconut milk, but you can use almond or oat as well.
- Flour: I use Cairnspring Mills Organic All Purpose Flour which is my fave!
- Salt and Baking Powder: A must for all brownies!
- Powdered Sugar: I used Wholesome Organic Powdered Sugar.
- Vegetable Shortening: I use Spectrum Organic Vegetable Shortening for the frosting. You can use your favorite vegan butter too.
- Food Dyes: I use plant based dyes, Suncore Foods Organic Pink Pitaya, Suncore Foods Organic Green Matcha Powder, and Suncore Foods Butterfly Pea Blue.
- Sprinkles: I use all natural plant based sprinkles, India Tree Nature’s Colors Carnival Sprinkles, India Tree Nature's Colors Decorating Sugars, ColorKitchen Foods Nonpareils, India Tree Nature’s Colors Peppermint Crunch (or crushed candy canes), and India Tree Nature's Colors Snowflake Sprinkles.
Tools Needed
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
Step 2
To make the brownies: In the bowl of a stand mixer fitted with the paddle attachment, add the brown sugar, chocolate, cocoa, and boiling water. Mix on low until combined, and there are no chunks of chocolate, and you have a smooth consistency.
Add in the canola oil, coconut milk, flour, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined, do not over mix. Transfer to the prepared pan and spread evenly.
Step 3
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, and water. Mix on low until combined, and then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Divide the frosting into four separate bowls.
Step 5
To make the pink: Add in ⅛ teaspoon of the pink dye and stir to combine completely. Transfer to a piping bag with Ateco tip #864.
To make the green: Add in a ¼ teaspoon of the green dye and stir to combine completely. Transfer to a piping bag with Ateco tip #846
To make the blue: Add in ⅛ teaspoon of the green dye and ⅛ teaspoon of the blue dye and stir to combine completely. Transfer to a piping bag with Ateco tip #898.
Add the white frosting into a piping bag with Ateco tip #804.
Step 6
Cut the brownies into 8 triangles (like a pizza).
In a zig zag motion, starting at the top of the brownie triangle, pipe a zigzag with frosting going all the way down. You will use this same motion for the white, green, and blue, they will just look different because of the tips.
For the pink trees, pipe dollops of frosting all the way down the triangle. On the pink trees, add blue sugar and snowflake sprinkles.
On the white trees, add the rainbow sprinkles. For the green trees, add the nonpareils. On the blue trees, add the peppermint crunch.
FAQ's
Yes, if you don’t have vanilla bean, you can substitute it for 1 teaspoon organic vanilla extract. My favorite is Simply Organic. But, if you don’t usually bake with vanilla bean, then try it! It provides a different flavor profile than just vanilla extract and it is so good!
Yes, if you don’t want to use canola oil you can use avocado oil, coconut oil, or sunflower oil.
Yes! You can use any kind of milk here – anything from pistachio milk, almond milk, oat milk – or if you are not vegan you can even use traditional cow milk! I've made these before with Three Trees Pistachio Milk (which I love) and with regular Organic Valley Grassmilk (which I love!), both of which were delicious!
Yes, if you don’t need this recipe to be vegan, you can use butter in place of shortening in the frosting and it will work just the same. The vegan brownies are so good, you won’t even know they are vegan!
Brownies are moist and chewy, so they should be stored in an airtight container. You can also use a cake dome, which works great for these!
Craving More?
Vegan Christmas Tree Brownies
Equipment
Ingredients
Brownies
- 226 grams light brown sugar (packed)
- 57 grams dark chocolate (chopped)
- 57 grams Dutch cocoa powder
- ½ cup boiling water
- ½ cup canola oil
- ¼ cup coconut milk
- 191 grams all purpose flour
- ½ teaspoon ground vanilla bean
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 226 grams vegetable shortening (softened)
- 454 grams powdered sugar (sifted)
- 2 to 3 tablespoons water
For the Pink
- ⅛ teaspoon Suncore Foods Organic Pink Pitaya
For the Green
- ¼ teaspoon Suncore Foods Organic Green Matcha Powder
For the Blue
- ⅛ teaspoon Suncore Foods Butterfly Pea Blue
- ⅛ teaspoon Suncore Foods Organic Green Matcha Powder
Toppings
- Vegan natural rainbow sprinkles
- India Tree Nature’s Colors Blue Sugar
- India Tree Nature’s Colors Peppermint Crunch (or crushed candy canes)
- India Tree Nature’s Colors Snowflake Sprinkles
- ColorKitchen Foods Nonpareils
Instructions
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
- To make the brownies: In the bowl of a stand mixer fitted with the paddle attachment, add the brown sugar, chocolate, cocoa, and boiling water. Mix on low until combined, and there are no chunks of chocolate, and you have a smooth consistency.
- Add in the canola oil, coconut milk, flour, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined, do not over mix. Transfer to the prepared pan and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, and water. Mix on low until combined, and then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
- Divide the frosting into four separate bowls.
- To make the pink: Add in ⅛ teaspoon of the pink dye and stir to combine completely. Transfer to a piping bag with Ateco tip #864.
- To make the green: Add in a ¼ teaspoon of the green dye and stir to combine completely. Transfer to a piping bag with Ateco tip #846
- To make the blue: Add in ⅛ teaspoon of the green dye and ⅛ teaspoon of the blue dye and stir to combine completely. Transfer to a piping bag with Ateco tip #898.
- Add the white frosting into a piping bag with Ateco tip #804.
- Cut the brownies into 8 triangles.
- In a zig zag motion, starting at the top of the brownie triangle, pipe a zigzag with frosting going all the way down. You will use this same motion for the white, green, and blue, they will just look different because of the tips.
- For the pink trees, pipe dollops of frosting all the way down the triangle.
- On the pink trees, add blue sugar and snowflake sprinkles.
- On the white trees, add the rainbow sprinkles.
- On the green trees, add the nonpareils.
- On the blue trees, add the peppermint crunch.
- Store in an airtight container for up to 5 days.
Video
Notes
Nutrition
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