Colorful Grinch Brownies are a festive treat any Dr. Seuss fan will love. A fudgy brownie base is topped with a white chocolate blondie tinted Grinch green, and three red hearts decorate the top — a playful nod to the story when the Grinch’s heart grows three sizes.
Why you’ll love this recipe
This year my Christmas care package theme is all Grinch green. From decorations to treats, the package feels like a slice of Whoville. These Grinch Brownies are part of a three-post series: Grinch Brownies, Decorated Grinch Cookies, and a Grinch Care Package guide.
Instead of frosting, this recipe uses two batters — a fudgy brownie layer and a white chocolate blondie layer colored bright green. The contrast in flavors and the eye-catching color make these bars especially fun to bake, share, and ship.
While the method is straightforward, it does require making two separate batters, so it’s not a quick recipe. The extra steps are easy to follow and worth the cheerful result. These brownies hold up well in care packages and make a memorable homemade gift.
If you enjoy colorful bars, consider trying other multihued recipes like Galaxy Brownies or White Chocolate Peppermint Christmas Brownies for more ideas that travel well.
Instructions
The following is an overview of the steps. The full recipe details are provided in the recipe card below.
- Spread the prepared brownie batter evenly into the lined pans.
- Use an offset spatula or spoon to spread the green blondie batter evenly over the brownie layer.
- To make the red hearts, roll 2 teaspoons of red dough into a ball and place it on the green layer.
- Flatten the ball with your fingertips to form a disc, pinch a point at the bottom, and use a skewer to indent the top to complete the heart shape.
- Repeat until you have three hearts on each pan.
- Add sprinkles if desired and press them gently into the blondie surface.
- Cover each pan loosely with foil to prevent the colored top from browning and bake as directed.
- Remove foil near the end of baking so the top sets; it may appear slightly moist but will firm as it cools.
Storage
Store Grinch Brownies at room temperature in an airtight container or freezer-weight zip-top bag for up to two weeks. They can also be frozen for longer storage; wrap tightly to prevent freezer burn.
Tips
- Peppermint is optional. The recipe includes instructions and amounts if you prefer a peppermint hint.
- This recipe yields either two 8″ x 8″ pans or one 9″ x 13″ pan. Smaller pans are ideal for shipping because they’re easier to wrap and tend to stay fresher when sent uncut.
- Glass pans and metal pans bake differently. If you use metal pans, add up to 10 minutes to the covered baking time and watch for doneness.
- Use gel food coloring for vibrant, baked-in hues. I recommend Americolor gel for bright, consistent color with just a few drops.
- If you’re short on time, a boxed brownie mix can be used as a shortcut — follow the package directions for the brownie layer and proceed with the blondie layer as written.
Related recipes
Toll House Cookie Bars are thick, chewy bars loaded with chocolate chips and great for gift boxes.
Cocoa Puff Cereal Bars are a no-bake option that’s chewy, crunchy, and chocolaty.
Root Beer Float Bars offer a fun, different flavor for easy cookie bars.
Raspberry Chocolate Chip Bars deliver a fruity option perfect for lunch boxes and packages.
Black and White Bars combine vanilla and chocolate layers for those who want both flavors in one bar.
Grinch Brownies
Ingredients
BROWNIE LAYER
- 1 ½ cups all-purpose flour
- 1 cup baking cocoa
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon espresso powder
- ⅔ cup vegetable shortening
- 2 cups granulated sugar
- 4 large eggs
- ½ teaspoon peppermint extract (optional)
- ½ cup semi-sweet mini chocolate chips
- ½ cup mini white chocolate chips
GRINCH GREEN BLONDIE LAYER
- 8 ounces white baking chocolate, broken into chunks
- ½ cup vegetable shortening
- 2 large eggs
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon peppermint extract (optional)
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- Red and green gel food coloring (Americolor Electric Green and Red Red recommended)
- 2–4 tablespoons green sprinkles (nonpareils, jimmies, or small balls)
Instructions
- Preheat oven to 350°F. Line two 8″ x 8″ pans with foil, leaving an overhang for easy lifting, and spray lightly with nonstick spray.
- In a medium bowl whisk the flour, cocoa, baking powder, salt, and espresso powder; set aside.
- In a mixer bowl, beat shortening, sugar, eggs, and optional peppermint extract until light and fluffy, about 3 minutes. Gradually add the dry mixture and stir in both kinds of mini chips. Divide the brownie batter between the prepared pans and spread evenly.
- For the blondie layer, melt the white chocolate and shortening together gently in the microwave at 50% power, stirring frequently to avoid burning. Set aside to cool slightly.
- Beat eggs until foamy, about 3 minutes. Mix in sugar, vanilla, optional peppermint, and the melted white chocolate. Stir in flour and salt until combined; the batter will be thick.
- Reserve about 2 tablespoons of blondie batter and tint it red. Tint the remaining batter green. Spread the green batter over the brownie layer.
- Form three small red hearts from the reserved red dough: roll 2 teaspoons into a ball, flatten to a disc, pinch a point at the bottom and indent the top with a skewer to create the heart shape. Place hearts on the green layer and add sprinkles if desired.
- Cover each pan loosely with foil (not touching the batter). Bake covered for 15 minutes in glass pans (or up to 25 minutes in metal pans), then remove foil and bake another 12 minutes or until the top is set. The surface may look slightly moist but will firm as it cools.
- Cool completely in the pan, about 30 minutes, then lift out using the foil overhang and cut into bars.
- Store at room temperature in an airtight container or freezer-weight zip-top bag for up to two weeks.
Notes
- These brownies are great for gifting and care packages. Make multiple batches to share with friends and family.
- Peppermint flavor is optional and included in both layers if desired.
- Smaller pans are preferable when shipping. For longest freshness, ship the brownies uncut and wrapped tightly.
- Glass pans bake faster than metal; adjust bake time accordingly.
- Gel food coloring keeps colors vibrant through baking.
- As a time-saver, you can use a boxed brownie mix for the bottom layer and prepare the white-chocolate blondie as directed.
Packing tips
- Wrap individual squares in plastic wrap and place stacks in freezer-weight zip-top bags.
- For long-distance shipping, leave the bars uncut. Remove the pan using foil overhang, wrap in foil and plastic wrap, then insert into a freezer-weight gallon bag or vacuum-seal.
- Include plastic knives for easy cutting on arrival.
Nutrition
First Published: December 11, 2018. Last Updated: March 2, 2023. Updated for clarity and a better reader experience.