Description
Delight in festive Red Velvet Brownies featuring a rich chocolate base tinted vibrant red and infused with peppermint, topped with a creamy eggnog cream cheese frosting spiced with cinnamon and nutmeg. Perfect for holiday celebrations or anytime you want a special treat.
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 F. Line a 9×13 inch pan with parchment paper or aluminum foil, allowing for overhang to lift brownies later, and lightly spray with nonstick cooking spray. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Combine wet ingredients and sugar: In a large bowl, whisk melted butter, granulated sugar, cocoa powder, vanilla extract, peppermint extract, and red food coloring until well combined.
- Add eggs: Add eggs one at a time to the wet mixture, beating just until incorporated after each addition.
- Fold in dry ingredients and chocolate chips: Gently fold the flour mixture into the wet ingredients just until combined. Then fold in the semi-sweet chocolate chips until evenly distributed.
- Bake the brownies: Pour the batter evenly into the prepared pan and bake at 350 degrees F for 35 minutes until a toothpick inserted near the center comes out with moist crumbs.
- Cool the brownies: Allow the brownies to cool completely in the pan on a wire rack before frosting.
- Prepare the frosting: Beat softened cream cheese, softened butter, 2 tablespoons eggnog, and vanilla extract together until smooth and creamy.
- Add powdered sugar and spices: Gradually beat in powdered sugar, adding additional eggnog if needed to reach the desired consistency. Mix in cinnamon and nutmeg thoroughly.
- Frost the brownies: Spread the eggnog cream cheese frosting evenly over the cooled brownies.
- Cut and serve: Cut the brownies into 36 squares, or use cookie cutters to create festive shapes. Brownies can be stored in an airtight container on the counter for 2 days, then refrigerated for longer freshness.
Notes
- Using parchment paper with overhang makes lifting brownies out of the pan easier for cutting and serving.
- Add red food coloring gradually if you prefer a less intense red hue.
- Allow brownies to cool completely before frosting to prevent melting the frosting.
- If frosting is too thick, add more eggnog a teaspoon at a time to reach a spreadable consistency.
- Store brownies at room temperature for up to 2 days, then refrigerate to maintain freshness longer.
- For a stronger peppermint flavor, increase peppermint extract by 1/2 teaspoon.
Nutrition
- Serving Size: 1 brownie
- Calories: 220 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
