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Red Velvet Brownies Red Velvet Cookies

Red Velvet Brownies Red Velvet Cookies

Red Velvet Brownies Red Velvet Cookies combine fudgy chocolate with a creamy, spiced frosting for a festive dessert that is both visually striking and deeply flavorful. The peppermint and warm spices give a seasonal twist, while the dual presentation makes it perfect for gatherings and gifts. Easy to make, richly textured, and irresistibly shareable, this recipe is a must try for holiday baking.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 36 brownies
Calories 200 kcal

Equipment

  • 9x13 pan
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Spatula
  • Electric Mixer

Ingredients
  

  • 1 cup unsalted butter melted (2 sticks) Melted and rich, provides the primary fat for tenderness and moist texture while helping dissolve sugar and bind ingredients together.
  • 2 cups granulated sugar Granulated and sweet, adds bulk and structure while promoting browning and creating a tender crumb through caramelization during baking.
  • 3/4 cup unsweetened cocoa powder Unsweetened and bitter, contributes deep chocolate flavor and intensifies the red color contrast while reducing sweetness for balance.
  • 1 teaspoon McCormick Pure Vanilla Extract Pure and aromatic, enhances overall flavor profile by adding warm vanilla notes that deepen the baked goods' complexity.
  • 1 teaspoon McCormick Peppermint Extract Minty and bright, introduces a cool peppermint aroma that complements chocolate and adds a festive, refreshing contrast.
  • 1 tablespoon red food coloring Concentrated and vibrant, delivers color intensity to achieve the signature red hue and slightly influences taste.
  • 1 cup flour All-purpose and neutral, supplies structure and gluten development necessary for proper chew and stability in both brownies and cookies.
  • 4 large eggs Large eggs are binding and leavening, providing moisture, structure, and richness while aiding in emulsification for a cohesive batter.
  • 1/2 teaspoon baking powder Leavening and lightening, helps create slight rise and lift in the texture so brownies and cookies are not overly dense.
  • 1/2 teaspoon salt Salty and balancing, enhances overall flavor by rounding out sweetness and accentuating chocolate and other aromatics.
  • 1 cup semi-sweet chocolate chips Semi-sweet and melting, adds pockets of gooey chocolate and concentrated chocolate bursts that improve texture and flavor.
  • 4 oz . Cream Cheese softened to room temperature Softened and creamy, used for frosting or filling to contribute tangy richness and smooth, spreadable consistency.
  • 2 tablespoons unsalted butter softened at room temperature Softened and buttery, incorporated into frosting or fillings to create a smooth, rich texture and enhance mouthfeel.
  • 2 cups powdered sugar Powdered and silky, sweetens and stabilizes frostings and fillings while providing a smooth, lump-free texture when beaten.
  • 2 tablespoons eggnog plus more as needed Spiced and enriching, adds a subtle eggnog flavor and extra moisture; more can be added to adjust consistency as needed.
  • 1 teaspoon McCormick Pure Vanilla Extract Pure and fragrant, reinforces vanilla notes in fillings or dough, boosting overall aroma and flavor balance.
  • 1/2 teaspoon McCormick Ground Cinnamon Warm and woody, contributes gentle cinnamon warmth that complements chocolate and holiday flavors without overpowering.
  • 1/8 teaspoon McCormick Ground Nutmeg Aromatic and nutty, delivers a hint of nutmeg that deepens spice complexity and enhances the seasonal flavor profile.

Instructions
 

  • 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.: Warmth around the kitchen changes as the oven comes up to temperature, and you should notice a faint hum when it is ready, which helps set the structure as soon as the batter hits the pan. Preheating ensures even rise and consistent baking, so do not skip this step. A common mistake is placing the pan into an oven that is still warming, resulting in uneven bake and longer time needed. Use an oven thermometer if your oven runs hot or cool, because inaccurate temps will alter the browning and texture of the brownies.
  • Mix flour, baking powder and salt together in a medium bowl. Set aside.: The moment you press the parchment into the pan you will feel the texture of the paper and know the pan is protected, helping you lift the whole slab out cleanly later. This method reduces sticking and makes slicing neater. One reason people struggle is not allowing the lining to overhang, which makes removal fiddly. Lightly spraying with nonstick cooking spray adds insurance against sticking, especially in corners where batter pools.
  • 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.: When you whisk these dry ingredients you will see a uniform, pale mixture that promises even dispersal in the batter. This prevents pockets of leavening or salt, which can create uneven texture and flavor. Sifting or vigorous whisking reduces lumps. Avoid adding this to wet ingredients prematurely, because dry pockets can remain; measure accurately to maintain proper rise and crumb.
  • Bake at 350 degrees for 30-35 minutes. Let brownies cool completely before frosting.: As you whisk, the batter will deepen in color and become glossy, and the aroma of cocoa powder and extracts will brighten. This step builds the emulsified base that carries the eggs and flour. If the butter is still hot, it can cook the eggs later, so ensure it is warm not scorching. Overwhisking at this stage can incorporate too much air, altering final texture, so aim for smooth integration rather than frothy volume.
  • Once cool, you can cut brownies into squares (presents), triangles (Christmas trees) or use cookie cutters to cut desired shapes.: When each egg is incorporated the batter will smoothen and slightly loosen, signaling proper emulsion. Adding one at a time ensures stability and even texture. A common error is dumping all eggs at once leading to a curdled mixture. If it appears separated, slow mixing and a splash of warm liquid can rescue the emulsion, but prevention is best.
  • 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.: The first touch of the flour will thicken the batter and you should stop as soon as you no longer see streaks of flour, which preserves tenderness. Gentle folding prevents gluten overdevelopment, which would otherwise make the brownies cakier. Many overwork here trying to get perfectly smooth batter, but a few streaks are better than a dense result, so stop when mostly combined.
  • Frost brownies once completely cooled. Brownies can be stored in an airtight container on the counter for 2 days, then refrigerated.: As you fold in the semi-sweet chocolate chips , you will notice pockets of chips throughout the batter, promising melty pockets after baking. These create textural contrast. If chips are added to very warm batter they may melt completely, so allow the batter to cool slightly if necessary to retain bits of chocolate. Overmixing at this step will distribute chips unevenly, sometimes causing streaks or clumping.
  • Pour batter evenly into prepared pan: Pouring reveals a glossy, thick batter that spreads under its own weight; tapping the pan gently settles bubbles and levels the surface. An even layer ensures consistent bake time from edge to center. If the batter pools to one side, the pan may not be level; rotate and re level to avoid uneven baking. Using an offset spatula helps distribute without compressing air out.
  • Bake at 350 degrees for 30 to 35 minutes: During baking you will notice the top set and the aroma of chocolate filling the kitchen, with edges pulling slightly away from the pan. The correct doneness is when a toothpick inserted near the center comes out with a few moist crumbs, not wet batter. Overbaking leads to dry brownies, while underbaking yields a gooey center that may not slice cleanly. Rotate the pan halfway if your oven has hot spots to promote even browning.
  • Let brownies cool completely before frosting: Cooling transforms the texture from fragile to sliceable and prevents the frosting from melting upon contact. The brownies will firm up and the aroma will mellow into a more balanced sweet cocoa scent. A common mistake is frosting too soon, which can create a runny topping and messy appearance. Allow at least the time noted, and if you are impatient, chilling briefly in the refrigerator speeds the process without harming texture.
  • Once cool you can cut brownies into squares triangles or use cookie cutters to cut desired shapes: Cutting or using cookie cutters is tactile and satisfying as the knife or cutter slides through the set crumb, revealing dense, chocolatey interiors. Choosing shapes like triangles lends a festive touch, and cutters yield uniform pieces for gifting. If the brownies stick to cutters, chill them to firm up more. Cutting while warm produces ragged edges, so patience pays off for neat shapes.
  • Beat cream cheese butter 2 tablespoons eggnog and vanilla extract together until smooth: When you beat cream cheese with unsalted butter and eggnog , the mixture becomes silky and pale, with a scent of warm spice emerging. This step builds a stable frosting base that spreads easily. If the cream cheese is too cold it will stay lumpy, so ensure it is softened. Overbeating at high speed can incorporate air, making the frosting lighter than intended, so mix until smooth and creamy.
  • Gradually beat in powdered sugar adding additional eggnog if necessary to reach desired consistency: Adding powdered sugar little by little prevents a cloud of dust and gives you control over thickness, resulting in a spreadable frosting that holds peaks but is not stiff. The frosting should coat a spoon and glide onto the brownies. If you add too much liquid the frosting will be runny; add the eggnog in teaspoons to adjust slowly and avoid thinning too much.
  • Beat in cinnamon and nutmeg: Folding in McCormick Ground Cinnamon and McCormick Ground Nutmeg releases warm aromatic notes and gives the frosting a seasonal backbone that pairs with the peppermint in the brownies. The spices should be well distributed to avoid concentrated pockets of flavor. Taste cautiously as ground spices can intensify over time, and add more sparingly if you prefer a stronger spice profile.
  • Frost brownies once completely cooled: Spreading the frosting creates a glossy, spiced surface that contrasts with the dense, chocolate interior. Use a spatula to make even strokes or decorative swirls. If you frost before fully cooled, the frosting will melt and slide off. For cleaner slices, chill briefly after frosting to set the topping before cutting.
  • Store in an airtight container on the counter for 2 days then refrigerate: Stored properly the brownies stay tender and the frosting keeps its texture, with flavors settling and blending pleasantly over time. Refrigeration after two days preserves freshness but can firm the frosting, so allow slices to come back to room temperature before serving for best mouthfeel. Avoid leaving in humid conditions which can soften the frosting excessively.

Notes

  • Room temperature ingredients: Let cream cheese and unsalted butter soften to room temperature for a lump free, silky frosting that spreads easily.
  • Measure carefully: Accurately spoon and level flour and cocoa powder to prevent a dry or dense batter; a kitchen scale yields the best consistency.
  • Control peppermint flavor: Use the listed amount of McCormick Peppermint Extract because a little goes a long way, and you can always add more after tasting the frosting if desired.
  • Use gel food coloring: Prefer gel red food coloring for vivid color without adding extra liquid, which preserves batter viscosity.
  • Chill for cleaner cuts: After frosting, chill the slab briefly to firm the topping, which results in neater slices or cookie shapes when cutting.
Keyword cream cheese frosting recipe, holiday brownie cookies, peppermint chocolate brownies, red velvet brownies recipe