Baking · Country Living
Reindeer Brownies
Fudgy brownies baked in a muffin pan, swirled with chocolate buttercream and turned into reindeer with pretzel antlers.
Recipe adapted from Country Living — view original recipe (opens in a new tab).
Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.
The recipe
1 dozen brownies- Prep
- 30 min
- Cook
- Not specified
- Total
- 55 min
Country Living lists 30 minutes prep and 55 minutes total. Brownies bake 20–25 minutes and must cool before frosting.
Ingredients
0 of 15 checked
For the brownies
For the buttercream and decorating
Equipment
- 12-cup muffin pan
- Heatproof bowl and pot (double boiler)
- Bowls
- Whisk
- Electric mixer
- Wire rack
Allergen note: Contains wheat, milk, and eggs. Candies and chocolate may contain soy; check labels for peanut cross-contact.
Instructions
Prep
Heat the oven to 350°F and lightly grease a 12-cup muffin pan. Whisk the flour, cocoa, baking powder, and salt.
Make the batter
Melt the butter and chocolate in a heatproof bowl set over simmering water (not touching it), stirring often. Remove from heat and stir in the sugar, then the eggs, then the flour mixture.
Bake and cool
Divide the batter among the cups, about two-thirds full. Bake 20–25 minutes, until a toothpick comes out clean. Cool 15 minutes in the pan, then completely on a rack.
Make the buttercream
Beat the butter on medium 1–2 minutes. Beat in the cocoa, vanilla, and milk for about 1 minute, scraping the bowl. Add half the confectioners’ sugar, mix, then add the rest and beat 1 minute.
Decorate
Frost each brownie. Set candy eyes and a red candy nose in the center and press two pretzel halves into the top for antlers.
Kitchen notes
- The source lists sugar as “1 1/4” with no unit; 1¼ cups is the likely amount — check the original.
- Decorating is a great job for kids.
Storage & make-ahead
Country Living recommends storing covered at room temperature for up to 2 days.