Description
Delicious and festive Red Velvet Brownies featuring a rich, moist cocoa base enhanced with peppermint and vanilla extracts, topped with a creamy eggnog cream cheese frosting spiced with cinnamon and nutmeg. Perfect for holiday gatherings and seasonal 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, letting it overhang slightly for easy removal later. Lightly spray the lined pan with nonstick cooking spray and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk melted butter, granulated sugar, cocoa powder, vanilla extract, peppermint extract, and red food coloring until fully combined.
- Add eggs: Add the eggs one at a time to the wet mixture, beating after each addition just until incorporated.
- Fold in dry ingredients and chips: Gently fold the dry flour mixture into the wet batter just until combined. Then fold in the semi-sweet chocolate chips until evenly distributed.
- Bake batter: Pour the batter evenly into the prepared pan and bake at 350 degrees F for 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool brownies: Allow the brownies to cool completely in the pan before applying frosting to prevent melting.
- Make frosting: In a bowl, beat together softened cream cheese, softened butter, 2 tablespoons eggnog, and vanilla extract until smooth. Gradually add powdered sugar, beating until creamy, adding more eggnog as needed to reach a spreadable consistency. Finally, beat in ground cinnamon and nutmeg until combined.
- Frost brownies: Spread the eggnog cream cheese frosting evenly over the cooled brownies. Optionally cut brownies into festive shapes such as squares, triangles, or use cookie cutters for holiday designs.
- Storage: Store frosted brownies in an airtight container at room temperature for up to 2 days, then refrigerate to maintain freshness.
Notes
- For best results, ensure the brownies are completely cooled before frosting to avoid melting.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- If you prefer a more intense peppermint flavor, add a few drops of peppermint extract cautiously to avoid overpowering.
- Use parchment paper for easier removal of brownies from the pan without breaking.
- Frosting consistency can be adjusted by adding more or less eggnog, add gradually to avoid runny frosting.
- These brownies keep well refrigerated for up to 5 days wrapped tightly, or freeze for longer storage.
- Optional: Decorate the frosting with red and green sprinkles or edible glitter for a festive look.
Nutrition
- Serving Size: 1 brownie
- Calories: 230 kcal
- Sugar: 20 g
- Sodium: 130 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
