Christmas Brownies

Make the Brownies:

1. Make a double batch of my Best Chewy Brownies. Simply double all ingredients and bake in a 9 by 13-inch metal baking pan lined with parchment paper or aluminum foil. Add 3-5 minutes to the recommended bake time. Allow to cool completely. If time allows, chill the brownies for at least a couple of hours or overnight.

Make the Buttercream:

1. Make a batch of my Best Ever Buttercream Frosting. Separate the buttercream into bowls and add gel food coloring to make as many colors as you wish - or keep things simple and color the whole batch green. Place buttercream in disposable piping bags fitted with any piping tips you like.

Cut Out the Brownies:

1. Remove the whole slab of cooled brownies from the baking tin, leaving the parchment paper or foil on the bottom. Using a tall metal cookie cutter, stamp out shapes as closely together as possible. Using an offset spatula or paring knife, gently wedge underneath the brownie piece to release it from the parchment paper or foil and remove it neatly from the brownie slab. Gently use your fingers to carefully press the brownie piece out of the cookie cutter (this is easier if the brownies are cold).

Decorate the Christmas Brownies:

1. Frost each brownie shape as desired, adding festive sprinkles, mini M&Ms, or any other edible decorations you like. The buttercream will begin to dry as it sits, so decorate the cookies as they’re piped so your toppings stick. Serve, or keep inside an airtight container to prevent the edges from drying out.