This recipe arrived in my life during a holiday cookie swap years ago and immediately became a tradition: fudgy chocolate squares crowned with a bright red strawberry and a dab of frosting to mimic a Santa hat. I first tried a version made by a neighbor who used store-bought frosting and tiny berries, and the contrast of warm, dense chocolate with the juicy, chilled strawberry was irresistible. Over time I tinkered with the chocolate ratio and baking time to land on this reliably fudgy texture that still slices cleanly for parties.

What makes these particularly special is how effortless they are — five minutes of active prep, a single 8x8 pan, and minimal decorating that even kids can help with. The combination of a rich, slightly crackly top and a moist interior holds up well when cut into squares and dressed with the strawberries. They feel festive, yet the technique is approachable: no tempering, no multi-step batters. If you need a holiday contribution that looks polished but comes together quickly, these are a dependable winner.

Ingredients

• All-Purpose Flour (3/4 cup): Use a spoon-and-level technique or weigh if you prefer precision. All-purpose provides enough structure to hold the fudgy crumb without becoming cakey. King Arthur or Gold Medal work well.
• Salt (1/2 teaspoon): Balances sweetness and enhances chocolate flavor. Fine sea salt or table salt are both fine.
• Baking Soda (1/4 teaspoon): A small lift to prevent the brownies from being overly dense; measured carefully to keep the texture fudgy.
• Eggs (2 large): Room temperature eggs blend more smoothly and help create the brownie’s glossy top. If refrigerated, leave them out 15 minutes before starting.
• Light Brown Sugar (3/4 cup): Adds moisture and a subtle molasses note which deepens the chocolate flavor. Pack lightly into the cup when measuring.
• Vegetable Oil (3/4 cup): Keeps the brownies extra moist and fudgy. Canola oil or light olive oil will work, but avoid strong-flavored oils.
• Water (2 tablespoons): Thins the batter slightly for a glossy finish and helps balance the oil.
• Vanilla Extract (1 teaspoon): Rounds out flavor. Pure vanilla is worth the small extra investment here.
• Semi-Sweet Chocolate Chips (1 1/2 cups, divided): Use good quality chips (Ghirardelli, Guittard) — 1 cup melted into the batter for depth, 1/2 cup folded in for pockets of chocolate.
• Vanilla Frosting (1/2 cup): Store-bought is perfectly fine since you need a little for the hat rim and pom-pom; pipeable, thicker frostings hold shape better.
• Fresh Strawberries (9 medium): Choose firm, bright red berries with a flat base once the stem is removed so they sit nicely on the frosting ring.

Instructions

Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. Proper lining helps transfer the cooled brownies without breaking their edges. Mix Dry Ingredients: Whisk together 3/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking soda in a small bowl until evenly combined. Sifting is optional but helps ensure no lumps and even distribution of the rising agent. Beat Wet Ingredients: In a large bowl, whisk 2 large eggs, 3/4 cup light brown sugar, and 3/4 cup vegetable oil vigorously for about 2 minutes. Whisking aerates the batter slightly and helps create a thin, crackly top on the brownies once baked. Flavor and Combine: Stir in 2 tablespoons water and 1 teaspoon vanilla extract until fully incorporated. Then fold in the dry ingredients gently to avoid overworking the batter; you’re aiming for an even, glossy mixture. Melt Chocolate: Place 1 cup of chocolate chips in a microwave-safe bowl and microwave at 30-second intervals, stirring between bursts, until fully melted and smooth, about 60 seconds total depending on your microwave. Stirring prevents scorching and gives a silky melt. Finish Batter: Whisk the melted chocolate into the batter until completely combined, then fold in the remaining 1/2 cup chocolate chips so you get pockets of texture. Scrape the bowl to make sure no streaks remain. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 50 to 55 minutes; start checking at 50 minutes. A toothpick inserted near the center should come out with moist crumbs but not wet batter. The edges will be set and slightly pulling from the pan. Cool and Decorate: Remove from oven and cool on a rack until warm but firm, about 30 minutes. Use the parchment overhang to lift the slab out, cool completely, then cut into 9 squares. Pipe a small ring of vanilla frosting on each square, top with a strawberry (stem sliced off so the berry sits flat), and finish with a tiny dollop of frosting on the berry point to mimic Santa’s pom-pom.

Storage Tips

Store finished squares in a single layer in an airtight container. If stacking is necessary, place parchment between layers to prevent the frosting and berries from sticking. At room temperature they remain pleasant for up to one day; refrigerate for up to four days, though the brownies will firm and the strawberries may weep slightly. For longer storage, freeze unadorned cut squares wrapped individually in plastic and placed in a sealed freezer bag for up to three months. Thaw in the refrigerator and add fresh strawberries and frosting just before serving for best texture.

Ingredient Substitutions

If you prefer butter over oil, substitute 3/4 cup melted unsalted butter; expect a slightly different mouthfeel and a richer flavor. For a dairy-free version, choose dairy-free chocolate chips and a vegan frosting; the eggs could be replaced with 2/3 cup applesauce in a pinch, but the texture will be cakier and less fudgy. Use coconut oil for a hint of coconut aroma, but use refined coconut oil to avoid a strong flavor. For gluten-free, swap a 1-to-1 gluten-free flour blend, though bake time may vary slightly.

Serving Suggestions

Serve warm or at room temperature. For a dessert platter, arrange squares with fresh mint sprigs and a dusting of cocoa or powdered sugar between servings for contrast. Pair with lightly whipped cream, vanilla ice cream, or a citrusy sorbet to cut the richness. These work beautifully at holiday brunch when displayed alongside spiced coffee or hot chocolate, and the bright strawberries add an attractive color pop for buffet-style service.

Cultural Background

Brownies are an American classic, born in the late 19th century as a compact chocolate treat. The idea of topping them with strawberries to create ’Santa hats’ is a modern festive twist inspired by simple holiday imagery. Combining seasonal fruit with rich baked chocolate reflects a long tradition of balancing dense desserts with fresh, bright elements — think of fruit served with pound cake or chocolate-covered strawberries, both staples of celebratory meals.

Seasonal Adaptations

In summer, use ripe, fragrant strawberries and serve the squares slightly chilled. For winter holidays when strawberries may be scarce, try halved cherries or candied cranberries for a similar color contrast. Add a pinch of espresso powder to the batter for depth during cooler months, or fold in chopped toasted pecans for a holiday crunch. Mini marshmallows can replace the frosting for a playful twist resembling a pom-pom.

Meal Prep Tips

Make the slab a day ahead and keep it refrigerated to make slicing easier. Store frosting in a piping bag in the fridge; when ready to decorate, snip a small corner for piping. If prepping for a crowd, bake two pans and assemble half undecorated — finish with berries on-site to maintain freshness and visual appeal. Label your containers with the date and contents if freezing multiple batches.

These squares offer the satisfaction of a homemade dessert with the charm of a seasonal centerpiece. Whether you’re contributing to a holiday spread or making an after-school treat, the balance of deep chocolate and fresh fruit makes them memorable. Give them a try this season and make them your own with small tweaks — the basic method is forgiving and always delivers on flavor.