Description
Delightfully festive Red Velvet Brownies feature a rich, moist chocolate base infused with peppermint and red food coloring, topped with a creamy eggnog spiced cream cheese frosting—perfect for holiday celebrations and gatherings.
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 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 oven to 350 degrees Fahrenheit. Line a 9x13 inch pan with parchment paper or aluminum foil, allowing it to overhang slightly for easy lifting later. Lightly spray with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Combine Wet Ingredients and Sugar: In a large bowl, whisk the melted butter, granulated sugar, cocoa powder, vanilla extract, peppermint extract, and red food coloring together until smooth and well combined.
- Add Eggs: Add the eggs one at a time to the wet mixture, beating just until each egg is incorporated before adding the next.
- Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients, mixing just until combined to avoid overmixing.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips gently until evenly distributed throughout the batter.
- Bake the Brownies: Pour the batter evenly into the prepared pan and bake in the preheated oven for 35 minutes until a toothpick inserted near the center comes out with moist crumbs.
- Cool Completely: Allow the brownies to cool completely in the pan before removing them for frosting.
- Cream Cheese Frosting Preparation: Beat the softened cream cheese, butter, 2 tablespoons eggnog, and vanilla extract together until smooth in a mixing bowl.
- Add Powdered Sugar and Spices: Gradually beat in the powdered sugar until creamy. Add more eggnog if necessary to achieve desired frosting consistency. Then beat in ground cinnamon and nutmeg until combined.
- Frost the Brownies: Once brownies are fully cooled, spread the eggnog cream cheese frosting evenly over the top.
- Cut and Serve: Cut the brownies into 36 squares or use cookie cutters to create festive shapes such as presents or Christmas trees for holiday presentation.
Notes
- For easy removal, make sure parchment paper or foil overhangs the pan edges.
- Do not overmix the batter once the dry ingredients are added to maintain a tender texture.
- Adjust the amount of peppermint extract according to taste preference for subtle or stronger flavor.
- The frosting consistency can be customized by adding eggnog gradually until smooth but spreadable.
- Store the brownies in an airtight container at room temperature for up to 2 days, then refrigerate for up to 5 days to maintain freshness.
- Allowing the brownies to cool completely before frosting ensures the frosting doesn’t melt.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
