Description
Delight in the festive and rich flavor of Red Velvet Brownies topped with a creamy spiced eggnog cream cheese frosting. This recipe combines classic cocoa and red food coloring for vibrant, moist brownies enhanced with peppermint and vanilla extracts. Perfect for holiday gatherings, these brownies are cuttable into fun shapes and topped with a smooth, cinnamon and nutmeg-spiced frosting inspired by eggnog.
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 leaving an overhang on the sides for easy lifting, then lightly spray with nonstick cooking spray. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Prepare brownie batter: In a large bowl, whisk melted butter, granulated sugar, cocoa powder, vanilla extract, peppermint extract, and red food coloring until well combined. Add eggs one at a time, beating after each addition just until incorporated.
- Combine batter and dry mix: Fold the flour mixture into the wet ingredients just until combined, then fold in the semi-sweet chocolate chips carefully.
- Bake brownies: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 35 minutes. Let brownies cool completely in the pan before frosting.
- Cut shapes: Once cooled, cut the brownies into squares, triangles, or use cookie cutters to create festive shapes like presents or Christmas trees.
- Prepare frosting: Beat cream cheese, softened butter, eggnog (start with 2 tablespoons), and vanilla extract together until smooth. Gradually add powdered sugar, beating until desired consistency is reached, adding more eggnog if needed. Finally, beat in ground cinnamon and nutmeg.
- Frost brownies: Spread the eggnog cream cheese frosting evenly over the cooled brownies. Store in an airtight container at room temperature for up to 2 days, then refrigerate.
Notes
- Use parchment paper for easy removal and cleaner edges.
- Make sure brownies are completely cool before frosting to prevent melting.
- Adjust eggnog quantity in frosting to get your preferred consistency.
- For extra peppermint flavor, add a few drops of peppermint extract to the frosting if desired.
- Brownies can be stored in an airtight container in the refrigerator for up to 5 days.
- Red food coloring is key to get that classic red velvet look; gel food coloring can be used to avoid thinning the batter.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
