Description
Delight in festive Red Velvet Brownies with a rich chocolate base infused with peppermint and classic red food coloring, topped with a creamy, spiced eggnog 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
- Prepare the Pan: Preheat the oven to 350 degrees F. Line a 9x13 inch pan with parchment paper or aluminum foil, leaving an overhang for easy lifting of brownies. Lightly spray the pan with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Mix well and set aside.
- Create Brownie Batter: In a large bowl, whisk together melted butter, granulated sugar, cocoa powder, vanilla extract, peppermint extract, and red food coloring until well blended. Add eggs one at a time, beating after each addition just until incorporated.
- Combine Batter and Dry Ingredients: Gently fold the flour mixture into the wet ingredients just until combined. Then fold in the semi-sweet chocolate chips evenly into the batter.
- Bake Brownies: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 35 minutes until a toothpick inserted into the center comes out mostly clean.
- Cool Brownies: Allow the brownies to cool completely in the pan before frosting to ensure the frosting sets properly.
- Make Eggnog Cream Cheese Frosting: Beat together softened cream cheese, unsalted butter, 2 tablespoons eggnog, and vanilla extract until smooth. Gradually add powdered sugar, beating well after each addition and adding extra eggnog if needed to reach desired spreading consistency. Mix in ground cinnamon and nutmeg until fully incorporated.
- Frost Brownies: Spread the eggnog cream cheese frosting evenly over the cooled brownies. Optionally, cut the brownies into shapes like squares, triangles, or use cookie cutters for festive designs.
- Store Properly: Store frosted brownies in an airtight container at room temperature for up to 2 days, then refrigerate to maintain freshness.
Notes
- Make sure the butter and cream cheese are softened to room temperature to ensure smooth mixing.
- Red food coloring is key to achieving the classic red velvet color; gel food coloring can be used to avoid thinning the batter.
- Allow brownies to cool completely before frosting to prevent the frosting from melting.
- For a stronger peppermint flavor, add a few drops more peppermint extract carefully.
- Brownies can be cut into holiday-themed shapes using cookie cutters for festive presentation.
- Store brownies in airtight containers to keep them moist and fresh.
- You can substitute eggnog with milk plus a pinch of nutmeg and cinnamon if desired.
- Use parchment paper for easier removal of brownies from the pan.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
