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Easy Festive Graduation Cap Brownies Recipe with Fondant Tassels for Graduation Parties

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These easy festive sheet pan brownies shaped like graduation caps with fondant tassels are perfect for graduation parties. They are quick to make, fudgy, and visually charming, ideal for last-minute celebrations.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (85g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 cup (125g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 package (16 oz / 450g) ready-to-roll fondant (Wilton brand recommended)
  • Food coloring gel (optional)
  • Powdered sugar or cornstarch for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch sheet pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy. Beat in the eggs one at a time, then add vanilla extract.
  3. In a separate bowl, sift together cocoa powder, flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently to combine without overmixing.
  4. Pour the batter into the prepared sheet pan and spread evenly to the edges. Tap the pan gently on the counter to release air bubbles.
  5. Bake for 25-30 minutes, checking at 25 minutes with a toothpick; it should come out with moist crumbs but not wet batter.
  6. Remove brownies from oven and let cool completely in the pan.
  7. While brownies cool, knead the fondant until soft and pliable, dusting your work surface with powdered sugar or cornstarch to prevent sticking.
  8. Roll out the fondant to about 1/8 inch (3mm) thick. Cut squares approximately 2.5 inches (6.3 cm) wide to match brownie size, then cut thin strips about 1/8 inch (3mm) wide and 3 inches (7.5 cm) long for tassels.
  9. Assemble tassels by gathering strips at one end, twisting gently, and securing with a tiny bit of water using a brush. Place tassels on top of each brownie square, pressing gently to adhere.
  10. Cut brownies into squares matching the fondant caps using a sharp or serrated knife, wiping clean between cuts for neat edges.

Notes

Do not overbake to keep brownies fudgy. Even thickness when spreading batter ensures even baking. Knead fondant well and dust work surface to prevent sticking. Work quickly with fondant as it hardens when drying. Use a serrated knife for cleaner brownie cuts. Fondant can dry out quickly; keep wrapped until use. For gluten-free, substitute almond flour; for dairy-free, use coconut oil or vegan butter. Fondant can be replaced with buttercream tassels if preferred.

Nutrition

Keywords: brownies, graduation party, fondant tassels, festive dessert, sheet pan brownies, fudgy brownies, easy brownies, party dessert

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