Reindeer Christmas Brownies with Pretzel Antlers

Reindeer Christmas Brownies

A pan of chocolate brownies becomes eight reindeer faces when the cooled slab is cut into broad triangles. With each point facing down, pretzel twists make the antlers, candy eyes mark the face, and a red candy forms the nose. The brownie tops stay mostly bare; small dabs of icing or melted chocolate hold the decorations in place.

Let the slab cool completely before cutting. Warm brownies can tear, and a firm surface makes it easier to attach the pretzels and candies. A boxed mix also works, but use its package directions for baking.

Ingredients for Reindeer Christmas Brownies

• 1 cup (2 sticks) unsalted butter, melted (225g)
• 2 cups granulated sugar (400g)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (125g)
• 3/4 cup unsweetened cocoa powder (75g)
• 1/2 teaspoon fine salt
• 16 large pretzel twists, 2 per brownie
• 16 candy eyes, 2 per brownie
• 8 round red candies, 1 per brownie
• About 2 tablespoons cookie icing or melted chocolate, for attaching the decorations

How to Make Reindeer Christmas Brownies

1. Prepare the pan: Preheat the oven to 350°F (175°C). Line a 9-by-13-inch metal baking pan with parchment, leaving overhang to lift out the cooled slab.
2. Mix the batter: Whisk the melted butter and sugar together; the butter should not be piping hot. Mix in the eggs and vanilla. Add the flour, cocoa, and salt, stirring just until no dry streaks remain. The batter should be thick and evenly chocolate-colored.
3. Bake: Spread the batter evenly in the pan and bake uncovered for 28 to 34 minutes, starting to check at 28 minutes. The edges and center should look set, and a toothpick inserted in the center should come out with moist crumbs, not wet batter. Do not wait for a clean toothpick.
4. Cool completely: Leave the brownies in the pan for at least 60 minutes, or longer if needed, until cool throughout. Lift the slab onto a cutting board using the parchment.
5. Cut the triangles: Cut the slab into four broad rectangles, then cut each rectangle diagonally to make eight triangles. Use a sharp knife, wiping it between cuts if crumbs build up. Set each triangle with its point facing down.
6. Decorate: Use a small dab of cookie icing or slightly cooled melted chocolate beneath each decoration. Gently place two pretzel twists along each wide top edge, two candy eyes near the middle, and one red candy near the point. Leave most of the brownie surface uncovered.
7. Let them set: Leave the brownies undisturbed for 10 to 20 minutes, until the adhesive is firm. Avoid moving or stacking them before the decorations hold in place.

Brownie Doneness and Boxed Mixes

The bake window applies to the scratch batter in a 9-by-13-inch pan. Pan material and ovens can shift the timing, so use the set-center and moist-crumb cues rather than the clock alone. Baking until the toothpick comes out clean can leave the triangles dry and crumbly.

For a boxed mix, choose one intended for a 9-by-13-inch pan and follow its package directions for temperature, time, and doneness. Cool, cut, and decorate it as directed above.

Serving and Storage

Arrange the brownies on a platter with their points facing down. Brownie scraps can be served with ice cream or saved for a milkshake. For another holiday brownie idea, try Christmas Red Velvet Brownies.

Store the decorated brownies in a tightly covered container at room temperature and aim to enjoy them within about two days for best quality. Let the adhesive set before layering them, and place parchment between layers to protect the decorations. You can bake the slab ahead and decorate it once cool; avoid reheating decorated portions, which can soften the adhesive and candies.

Nutrition

Approximate nutrition per generous triangular brownie, based on 8 servings: 550 calories, 8g protein, 28g fat, and 77g carbohydrates. Approximate nutrition per 100g: 440 calories, 6g protein, 22g fat, and 62g carbohydrates. Values vary with the size and type of pretzels and candies used.