Description
Delight in festive Red Velvet Brownies with a rich chocolate and peppermint-infused batter, topped with a creamy eggnog cream cheese frosting flavored with cinnamon and nutmeg. Perfect for holiday celebrations.
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 it to overhang slightly for easy removal later, and lightly spray with nonstick cooking spray. Set aside.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine wet ingredients for batter. In a large bowl, whisk together melted butter, granulated sugar, cocoa powder, vanilla extract, peppermint extract, and red food coloring until fully combined and smooth.
- Add eggs. Add eggs one at a time to the batter, beating after each addition just until incorporated to ensure a smooth mixture.
- Fold in dry ingredients and chips. Gently fold the flour mixture into the wet batter just until combined. Then fold in the semi-sweet chocolate chips carefully to evenly distribute.
- Bake the brownies. Pour the batter evenly into the prepared pan and bake at 350 degrees Fahrenheit for 35 minutes. Check doneness by inserting a toothpick near the center; it should come out with a few moist crumbs but not wet batter.
- Cool brownies. Remove the pan from oven and allow the brownies to cool completely in the pan before frosting.
- Prepare frosting. Beat together softened cream cheese, softened butter, 2 tablespoons eggnog, and vanilla extract until smooth and creamy. Gradually add powdered sugar, beating well between additions, and add more eggnog if needed to reach desired frosting consistency.
- Add spices to frosting. Beat in ground cinnamon and ground nutmeg until fully incorporated to create a festive flavor.
- Frost brownies. Once brownies have cooled completely, spread the eggnog cream cheese frosting evenly over the top.
- Serve and store. Cut into 36 squares or use cookie cutters for festive shapes. Store brownies in an airtight container on the counter for up to 2 days, then refrigerate to maintain freshness.
Notes
- Ensure the brownies are fully cooled before frosting to prevent the frosting from melting.
- Use parchment paper with an overhang to lift the brownies out easily for clean cutting.
- If you prefer a stronger peppermint flavor, add an additional 1/2 teaspoon peppermint extract.
- To make the frosting thinner or easier to spread, add eggnog one teaspoon at a time until desired consistency is reached.
- Brownies can be stored refrigerated for up to 5 days if wrapped tightly or kept in an airtight container.
- For a dairy-free version, substitute butter and cream cheese with vegan alternatives and use a plant-based eggnog.
Nutrition
- Serving Size: 1 brownie
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 130 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: 40 mg
