Red Velvet Brownies
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Red Velvet Brownies
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These Red Velvet Brownies are rich, soft, chewy and chocolaty with a peppermint flair that’s complimented by the sweet and tangy Eggnog Cream Cheese Frosting.
You can festive brownies by garnishing them with crushed candy canes, frost your individual brownie squares like presents, cut into triangles and frost like Christmas trees or use cookie cutters and cut them into festive shapes.
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Ingredients
Brownies
- 1 cup butter melted (2 sticks, unsalted
- 2 cups granulated sugar
- 3/4 cup cocoa powder unsweetened
- 1 teaspoon vanilla extract McCormick Pure
- 1 teaspoon peppermint extract McCormick
- 1 tablespoon red food coloring
- 1 cup flour
- 4 egg large
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips semi-sweet
Eggnog Cream Cheese Frosting
- 4 oz. cream cheese softened to room temperature
- 2 tablespoons butter softened at room temperature, unsalted
- 2 cups powdered sugar
- 2 tablespoons eggnog plus more as needed
- 1 teaspoon vanilla extract McCormick Pure
- 1/2 teaspoon cinnamon McCormick ground
- 1/8 teaspoon ground nutmeg brand McCormick
Instructions
Red Velvet Brownies
- Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper or aluminum foil so it overhangs slightly (so you can lift brownies out later) and lightly spray with nonstick cooking spray. Set aside.
- Mix flour, baking powder and salt together in a medium bowl. Set aside.
- In a separate large bowl, whisk butter, sugar, cocoa powder, vanilla extract, peppermint extract and food coloring together until well combined. Add eggs to the batter one at a time, beating after each addition just until incorporated. Fold in flour mixture just until combined. Fold in chocolate chips just combined. Pour batter evenly into prepared pan.
- Bake at 350 degrees for 30-35 minutes. Let brownies cool completely before frosting.
- Once cool, you can cut brownies into squares (presents), triangles (Christmas trees) or use cookie cutters to cut desired shapes.
Eggnog Cream Cheese Frosting
- Beat cream cheese, butter, 2 tablespoons eggnog and vanilla extract together until smooth. Gradually beat in powdered sugar, adding additional eggnog if necessary, to reach desired consistency. Beat in cinnamon and nutmeg.
- Frost brownies once completely cooled. Brownies can be stored in an airtight container on the counter for 2 days, then refrigerated.
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