Santa Hat Brownie Skewers – Brownie Bites with Marshmallow and Strawberry

These Santa Hat Brownie Skewers come together with just brownies, marshmallows, and strawberries. No piping. No frosting. No extra bowls to clean after glazing or decorating. You get soft chocolate squares, a fluffy white center, and a bright red top that looks like it belongs on Santa’s dessert tray.

You’ll walk away with a tray of Christmas brownies that actually look like Santa hats. These Brownie Santa Hats do more than fill space on a dessert table. They bring a sense of order to the chaos of holiday baking. Kids grab them. Adults admire them. You don’t need piping bags or precision, just simple stacking.

These brownie strawberry Santa hats are ideal for quick classroom treats, Christmas baking day with kids, or when you want the look of festive baking without the mess. Their structure holds. Their colors pop. And every bite stays neat. That’s not something I can say about frosted cupcakes after a three-hour party.

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Why I Chose These Ingredients and What They Do

Brownies are the base. I use a simple cocoa brownie with a high fat-to-flour ratio so the texture stays dense and chewy, not fluffy. A cake-like brownie won’t hold its shape well on a skewer, and it doesn’t provide that satisfying bite.

I use butter, not oil. Butter brings depth, structure, and solid edges when cooled. I’ve tested oil-based brownie recipes for skewers, and they tend to smudge or slide. You want the bottom to anchor the stack.

Sugar isn’t just there for sweetness. In this brownie recipe, it also helps create that thin, crackly top that adds contrast to the marshmallow and fruit above. Keep the ratio consistent. Reducing it makes the brownie dense in the wrong way.

Cocoa powder gives better structure than melted chocolate. I’ve tried both. Melted chocolate makes the texture softer but less stable. Cocoa keeps the crumb firm without drying out.

I sometimes stir in red velvet chips or red candy melts. They don’t change the texture, but they do add little red flecks when sliced. If you’re bringing these to a party, the extra color looks festive without any food dye.

If you want a shortcut, box brownie mix works too. But make sure it bakes into a sturdy square. Thin or crumbly brownies won’t hold the skewer.

Try these Santa Hat Chocolate Cupcakes if you’d rather use frosting and cake instead of skewers.

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Why Marshmallows Are the Best Center

Large marshmallows create that white puff in the middle without needing a piping bag. I flatten each one slightly with a fingertip to help it stack more evenly. Don’t skip this. Marshmallows hold their shape and stay soft for hours. I’ve tried using whipped cream or piped frosting. Both melt or shift unless served immediately.

The advantage with marshmallows is consistency. You can prep a whole tray, walk away, and they’ll look exactly the same an hour later. I’ve brought them to outdoor markets and church events where frosting would have failed by the time I got there.

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How I Prepare the Strawberries for Santa Hat Tops

Strawberries form the tip of the Santa hat. I use medium to small berries with firm, pointed ends. The sharper the tip, the more they resemble little hats. I always cut the base flat. That gives them a stable foundation when stacked.

They must be completely dry. Water on the surface makes the marshmallow slide. I dry them twice—once after rinsing, once just before stacking.

If you love the combo of strawberry and chocolate, you’ll also enjoy these Santa Hat Cheesecake Bites. They follow the same concept but with a cheesecake base.

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One Choice That Matters: Fresh Brownies vs. Make-Ahead

I’ve made these both ways—fresh brownies the day of, and brownies baked the day before. Both work, but the fresh brownies slice cleaner. If you need picture-ready presentation, make them the same day. For school parties or family trays, the day-before option holds up fine. Just cover them well so they don’t dry out overnight.

Use a plastic knife or bench scraper to cut the cooled brownie slab. I get more even 1-inch squares that way compared to metal knives which tend to drag through the crumb.

A quick aside from my notes: if you chill the brownie tray before slicing, you’ll get sharper edges and fewer crumbs.

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Stacking Tips to Avoid Wobble

Start with the brownie base directly on the tray. Place the marshmallow firmly on top and gently press to flatten slightly. Then set the strawberry, point up, as the final layer. Push the skewer straight down through the center of all three. If anything feels unstable, gently press the whole stack with your palm before inserting the skewer.

For kids, swap the skewers for lollipop sticks. I’ve used those for kindergarten events, and they’re easier for small hands.

To change things up, you can dust the finished skewers with powdered sugar. It gives a snowy effect on the strawberry tops. I use a small mesh strainer to keep the coating light and even.

For a brownie variation with more spice, try these Gingerbread Brownies. They also work as a base for Santa Hat Brownie Bites if you want something different from cocoa.

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Serving Notes and Storage Advice

These Christmas Brownies Santa Hat skewers should be served at room temperature. They’ll stay fresh and firm for about four hours uncovered, which makes them reliable for holiday parties or bake sales.

You can prep them ahead by cutting the brownies and washing the strawberries, but wait until just before serving to stack and skewer. Marshmallows tend to dry out if left overnight, and strawberries may leak slightly into the brownie if assembled too early.

Avoid the fridge. It makes the brownie go stiff and the strawberry lose its shine. If needed, store each component separately and build the stacks on-site. That’s what I do when transporting them to larger events.

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Related Recipes to Try Next

• Santa Belly Brownies

• Santa Hat Cheesecake Bites

• Santa Hat Chocolate Cupcakes

• Gingerbread Brownies

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Save This and Share How It Turned Out

If you love easy Christmas baking ideas that kids can help with, save this Santa Hat Brownie Skewers recipe to your board. It’s one of the most practical desserts I’ve ever made during the holidays.

Share in the comments if you tried a different base or added your own twist. I’d love to hear how you used these in your Christmas baking this year.

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