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Red Velvet Brownies
These Red Velvet Brownies are rich, soft, chewy and chocolaty with a peppermint flair that’s complimented by the sweet and tangy Eggnog Cream Cheese Frosting. You can festive brownies by garnishing them with crushed candy canes, frost your individual brownie squares like presents, cut into triangles and frost like Christmas trees or use cookie cutters and cut them into festive shapes.
Servings Prep Time
36brownies 20minutes
Cook Time
35minutes
Servings Prep Time
36brownies 20minutes
Cook Time
35minutes
Red Velvet Brownies & Red Velvet Cookies
Ingredients
Brownies
  • 1cup unsalted buttermelted (2 sticks)
  • 2cups granulated sugar
  • 3/4cup unsweetened cocoa powder
  • 1teaspoon McCormick Pure Vanilla Extract
  • 1teaspoon McCormick Peppermint Extract
  • 1tablespoon red food coloring
  • 1cup flour
  • 4 large eggs
  • 1/2teaspoon baking powder
  • 1/2teaspoon salt
  • 1cup semi-sweet chocolate chips
Eggnog Cream Cheese Frosting
  • 4oz. Cream Cheese softened to room temperature
  • 2tablespoons unsalted buttersoftened at room temperature
  • 2cups Powdered sugar
  • 2tablespoons eggnogplus more as needed
  • 1teaspoon McCormick Pure Vanilla Extract
  • 1/2teaspoon McCormick Ground Cinnamon
  • 1/8teaspoon McCormick Ground Nutmeg
Instructions
Red Velvet Brownies
  1. Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper or aluminum foil so it overhangs slightly (so you can lift brownies out later) and lightly spray with nonstick cooking spray. Set aside.
  2. Mix flour, baking powder and salt together in a medium bowl. Set aside.
  3. In a separate large bowl, whisk butter, sugar, cocoa powder, vanilla extract, peppermint extract and food coloring together until well combined. Add eggs to the batter one at a time, beating after each addition just until incorporated. Fold in flour mixture just until combined. Fold in chocolate chips just combined. Pour batter evenly into prepared pan.
  4. Bake at 350 degrees for 30-35 minutes. Let brownies cool completely before frosting.
  5. Once cool, you can cut brownies into squares (presents), triangles (Christmas trees) or use cookie cutters to cut desired shapes.
Eggnog Cream Cheese Frosting
  1. Beat cream cheese, butter, 2 tablespoons eggnog and vanilla extract together until smooth. Gradually beat in powdered sugar, adding additional eggnog if necessary, to reach desired consistency. Beat in cinnamon and nutmeg.
  2. Frost brownies once completely cooled. Brownies can be stored in an airtight container on the counter for 2 days, then refrigerated.
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