Description
Delight in these festive Red Velvet Brownies featuring a rich, cocoa-infused red batter with a hint of peppermint, baked to fudgy perfection and topped with a creamy eggnog-spiced cream cheese frosting. Perfect for holiday celebrations or any special occasion.
Ingredients
Scale
Brownies
- 1 cup unsalted butter melted (2 sticks)
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon McCormick Pure Vanilla Extract
- 1 teaspoon McCormick Peppermint Extract
- 1 tablespoon red food coloring
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Eggnog Cream Cheese Frosting
- 4 oz. cream cheese softened to room temperature
- 2 tablespoons unsalted butter softened at room temperature
- 2 cups powdered sugar
- 2 tablespoons eggnog plus more as needed
- 1 teaspoon McCormick Pure Vanilla Extract
- 1/2 teaspoon McCormick Ground Cinnamon
- 1/8 teaspoon McCormick Ground Nutmeg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with parchment paper or aluminum foil leaving an overhang to lift the brownies out easily later, then lightly spray with nonstick cooking spray.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk melted butter, granulated sugar, cocoa powder, vanilla extract, peppermint extract, and red food coloring until well combined.
- Add Eggs: Beat eggs into the butter and sugar mixture one at a time, mixing just until incorporated after each addition.
- Combine Batter: Gently fold the flour mixture into the wet ingredients just until combined, then fold in the semi-sweet chocolate chips.
- Bake Brownies: Pour the batter evenly into the prepared baking pan and bake for 35 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool Brownies: Allow the brownies to cool completely in the pan before frosting.
- Prepare Frosting: Beat the cream cheese, softened butter, eggnog, and vanilla extract together until smooth. Gradually add powdered sugar, continuing to beat and adding more eggnog as needed to achieve your desired frosting consistency.
- Add Spices: Mix ground cinnamon and nutmeg into the frosting until evenly incorporated.
- Frost Brownies: Spread the eggnog cream cheese frosting evenly over the cooled brownies.
- Serve and Store: Cut brownies into squares, triangles, or festive shapes using cookie cutters. Store leftovers in an airtight container on the counter for up to 2 days, then refrigerate.
Notes
- Ensure brownies are completely cooled before frosting to prevent melting.
- For extra peppermint flavor, add crushed peppermint candies on top of the frosting.
- Use gel food coloring for more vibrant red color without altering batter consistency.
- If you prefer less sweetness, reduce powdered sugar slightly in the frosting.
- Brownies can be stored refrigerated for up to 5 days; bring to room temperature before serving.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch)
- Calories: 220 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
