Christmas Iced Brownies – Vegan

Jump to Recipe

There’s something truly magical about baking during the holiday season. The comforting aroma of chocolate wafting through the house, the gentle hum of festive music in the background, and the joy of creating something beautiful (and delicious) to share with loved ones. These Vegan Christmas Iced Brownies bring all that cheer together in one irresistible dessert. Fudgy, rich, and decadently chocolatey, they’re topped with a border of creamy vegan frosting and finished with a flurry of colourful sprinkles making them as pretty as they are indulgent.

What makes these brownies especially wonderful is how inclusive they are. They’re completely dairy-free and egg-free, but you’d never know it from the first bite. The texture is dense yet soft, with that perfect crinkle-top finish that every brownie lover dreams of. The key is a simple combination of rich cocoa powder, melted vegan chocolate, and brown sugar – ingredients that melt together into a batter so silky you’ll want to lick the spoon (and maybe the bowl, too). Once baked and cooled, a border of sweet icing gives them a festive winter glow.

The fun really begins when it’s time to decorate. You can use red and green sprinkles for a classic Christmas look, or get creative with crushed peppermint candy, edible glitter, or tiny sugar snowflakes. Whether you’re making them for a holiday party, gifting them to friends, or enjoying them with a cozy cup of hot cocoa by the tree, these brownies are guaranteed to bring smiles and festive sparkle to every table.

The best part? They’re easy to make and even easier to fall in love with – a delightful reminder that vegan baking can be every bit as decadent, beautiful, and joy-filled as the season itself.

Christmas Iced Brownies - Vegan

Difficulty: Easy

Servings

6

servings

Prep time

1

hour 

10

minutes

Cooking time

30

minutes

Total time

1

hour 

40

minutes

Ingredients

• For the Brownie

• 225g Vegan Dark Chocolate

• 100ml Soya Milk

• 50ml Vegetable Oil

• 1 tsp Vanilla Extract

• 75g Soft Brown Sugar

• 85g Self Raising Flour

• 25g Cocoa Powder

• For the Decoration

• 50g Vegan Butter Block

• 100g Icing Sugar

• 25g Fondant Icing

• Green and Red Gel Food Colouring

• Christmas Sprinkles

• Christmas themed fondant cutter

• Gold Edible Paint

Directions

• For the Brownie
• Preheat the oven to 160ºc/320ºf and grease and line a small (around 15x15cm), deep baking tin (or use a single use tin for giftable brownies).
• Break up 125g (leaving 100g aside) of the vegan dark chocolate into a microwavable bowl and microwave for 30 seconds and mix. Keep microwaving for 30 seconds and mixing until it is melted.
• Pour the soya milk, oil, vanilla extract and melted chocolate into a large bowl and mix with a hand or stand mixer until smooth.
• Stir in the flour, sugar and cocoa powder.
• Chop the remaining 200g of vegan dark chocolate into small chunks. Fold into the brownie batter.
• Pour the brownie batter into the prepared tin making sure it reaches all the corners.
• Bake for 25-30 minutes depending on how gooey you like your brownies and leave to cool in the tray.
• For the Decoration
• Make buttercream frosting by beating the vegan butter block until smooth and mixing in the icing sugar. Add the green food colouring a little at a time until you get your desired colour.
• Make the fondant topper by kneading a small amount of red food colouring into the fondant icing. Roll out the icing to about 5mm thick and use your fondant stamp to stamp the fondant. Cut out the topper with a round cookie cutter or a knife. You can use the gold edible paint to paint the writing to make it stand out more.
• Put the buttercream icing into a piping bag with an open star tip and pipe a border around the edge of the brownie
• pipe a small rosette of icing in the middle of the brownie and stick the fondant icing decoration on top.
• Finish with Christmas sprinkles.