Red Velvet Peppermint Brownies Recipe

These festive brownies combine the classic flavors of red velvet cake with a refreshing peppermint twist. Topped with a creamy peppermint frosting, they’re perfect for Christmas parties, holiday potlucks, or whenever you need a delicious and decadent treat.


For the Brownies:

  • 1 (4-ounce) bittersweet chocolate bar, chopped
  • ¾ cup unsalted butter
  • 2 ¼ cups granulated sugar, divided
  • 4 large eggs
  • 1 (1-ounce) bottle red food coloring
  • ¼ teaspoon peppermint extract
  • 2 teaspoons vanilla extract, divided
  • 1 ½ cups all-purpose flour
  • ⅛ teaspoon salt

For the Cream Cheese Frosting:

  • ½ (8-ounce) package cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • ¼ cup granulated sugar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • Peppermint extract, to taste (optional)
  • Crushed candy canes, for garnish (optional)


Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.

Make the brownies:

  • In a large microwave-safe bowl, melt the chocolate and butter together on high power in 30-second intervals, stirring after each interval, until smooth.
  • Whisk in 2 cups of the sugar. Add the eggs one at a time, whisking well after each addition.
  • Stir in the red food coloring, peppermint extract, and 1 teaspoon of vanilla extract.
  • In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Pour the batter into the prepared baking pan.

Make the cream cheese frosting:

  • In a medium bowl, cream together the softened cream cheese and butter until light and fluffy. Beat in the remaining ¼ cup sugar until smooth.
  • Add the egg whites and remaining 1 teaspoon of vanilla extract, and beat until well combined. Gradually add the flour and salt, and mix until just incorporated.
  • You can add a few drops of peppermint extract to the frosting for an extra peppermint punch (optional).
  • Dollop spoonfuls of the frosting over the brownie batter. Use a knife to swirl the frosting decoratively into the batter.

Bake the brownies for 40-44 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Let the brownies cool completely in the pan before frosting.

Once cool, frost the brownies with the remaining cream cheese frosting. If desired, garnish with crushed candy canes.


  • For a richer chocolate flavor, use dark chocolate instead of bittersweet chocolate.
  • If you don’t have red food coloring, you can substitute with a few tablespoons of beet juice.
  • To make the brownies ahead of time, bake them as directed and then let them cool completely. Frost them and store them in an airtight container in the refrigerator for up to 3 days.
  • You can also freeze the unfrosted brownies for up to 2 months. Thaw them overnight in the refrigerator before frosting.

Enjoy your delicious Red Velvet Peppermint Brownies!


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