Santa Hat Brownies

Megan Myers | Stetted

Santa hat brownies are completely adorable, but so stinkin' easy to make. You've got to make them for your holiday party!

Santa Hat Brownies Photo

I don’t know about you, but it is hard for me to avoid treats during the holidays. Everything is just so tempting, and when you throw in all the happy feelings from the carols and decorations… well, let’s just say the yoga pants get a lot of use this time of year.

These cute little Santa hat brownies are one of the treats that are irresistible for me. I don’t even feel bad about enjoying them, because they’re the perfect small size that calms my sweet tooth and they feature yummy fresh berries. Who can resist fresh fruit in the dreary, cold days of winter? Not this girl.

Santa Hat Brownies Picture

It doesn’t hurt that Santa hat brownies are crazy easy to make, too! While I made my brownies from scratch, you could totally use a box mix to save some time if you don’t want to bother with melting the butter and chocolate. The hardest part of the whole process is piping on the whipped cream, and let me tell you, if I can do it calmly while a hungry 7-year-old is dancing right behind me and trying to grab at the brownies, you can do it too.

If you don’t have a piping bag and tip (I used the number 16 star tip) you can hack one by cutting a small corner off a plastic zipper bag and pipe that way. You can also just use a spoon to dollop the whipped cream on top of the brownie, and then set the fruit on top. It might not look as fancy that way, but it will be just as delicious!

Santa Hat Brownies Image

In case you don’t have a mini muffin tin, you can follow the same recipe and bake the brownies in an 8x8 square pan for about 25 minutes, then cut out rounds using a small biscuit cutter.

I’m not sure where Santa hat brownies got their start, but like spritz cookies, candy cane fudge, sugared pecans and peppermint mocha cupcakes, they’re destined to be a holiday classic. 

Santa Hat Brownies Recipe

    24 Servings


  • 8 tablespoons Butter
  • 4 ounces Semisweet Chocolate Chips
  • 2/3 cup Granulated Sugar, Plus 3 tablespoons, divided
  • 2 large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Salt
  • 1 cup White Whole Wheat Flour
  • 1 cup Heavy Whipping Cream, Chilled
  • 24 Strawberries, Or raspberries, or a mixture of both
  • Sparkling Sugar, Optional


  1. Preheat oven to 350°F. Grease a mini muffin tin.
  2. In a small saucepan over low heat, melt butter and chocolate chips, stirring often, until mixture is completely smooth.
  3. Pour into a large bowl and stir in 2/3 cup sugar. Mix in eggs one at a time, then stir in vanilla.
  4. Mix in salt and flour until well incorporated. Divide batter among mini muffin tin wells.
  5. Bake for 10 minutes. Let cool slightly in pan and then remove to a cooling rack.
  6. Beat whipping cream until soft peaks form, then add in 3 tablespoons sugar and continue to beat until stiff peaks form. Fit a pastry bag with a pastry tip and fill with whipped cream, or use a plastic zipper bag with the corner cut off.
  7. Hull strawberries and place each one on top of a brownie. Using the pastry bag, pipe all around the base of the berry and then add a dollop on top. Sprinkle with sparkling sugar, if you like.


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Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.