Name: Red Velvet Brownies with Eggnog Frosting Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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

Nothing quite says festive like the rich, moody hue of these red velvet brownies paired with the cozy, spiced sweetness of eggnog frosting. This Red Velvet Brownies with Eggnog Frosting Recipe is my go-to for holiday gatherings—it’s that perfect balance of chocolatey indulgence and seasonal warmth, all in one bite.

A Christmas tree shaped brownie with three layers: the bottom layer is a dark brown, moist brownie; the middle layer is a smooth white frosting; the top layer is bright green icing applied in a tree shape with rough edges, decorated with round colorful candy pieces in red, yellow, blue, and orange, and sprinkled with green sugar crystals for sparkle. The brownie rests on a white marbled surface surrounded by other holiday-themed brownies with red and white icing and sprinkles in the background, slightly out of focus. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Brownies with Eggnog Frosting Recipe
Top Tip
How to Serve Red Velvet Brownies with Eggnog Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Brownies with Eggnog Frosting Recipe

Why You'll Love This Recipe

I can’t tell you how many times this recipe has come to the rescue during busy holiday seasons. It’s festive enough for parties but simple enough to whip up on a weeknight when the craving strikes. The flavors come together so beautifully, you’ll want to make it all December long.

A Crowd-Pleaser: The combo of red velvet and eggnog is delightfully unexpected and always gets compliments.
Easy to Make: With straightforward steps, you don’t need to be a baking expert to nail it.
Versatile Presentation: Cute shapes or classic squares, this recipe adapts to whatever occasion you’re celebrating.
Holiday Spirit in Every Bite: Peppermint extract and warming spices bring that cozy vibe to your dessert table.

A square brownie with three layers is shown close up. The bottom layer is dark brown and crumbly chocolate cake. The middle layer is smooth, thick white frosting spread evenly. The top layer is a bright red syrup or gel drizzled in a pattern that looks like a spider web covering the white frosting. The background is a white marbled surface with more brownies decorated with white frosting and colorful sprinkles and candy. There is a silver fork with a red and white striped napkin on the corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays its part to make these brownies fudgy, flavorful, and festive. From the melting butter to the spice-laden eggnog frosting, understanding what to look for helps your final bake come out perfect every time.

Flat lay of unsalted butter sticks with a golden sheen, a small white bowl of granulated sugar, a small white bowl filled with rich unsweetened cocoa powder, a small white bowl holding bright red food coloring, a small white bowl of all-purpose flour, four large brown eggs with clean shells, a small white bowl of semi-sweet chocolate chips, a small white bowl containing creamy softened cream cheese, a small white bowl of softened unsalted butter, a small white bowl of powdered sugar, a small white bowl of smooth eggnog, and small white bowls with ground cinnamon and ground nutmeg powders, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Melting it first adds richness and moisture, giving that fudgy brownie texture.
Granulated Sugar: Essential for sweetness—it balances the cocoa’s intensity and keeps the brownies tender.
Unsweetened Cocoa Powder: Provides depth of chocolate flavor without extra fat or sweetness.
McCormick Pure Vanilla Extract: Enhances all flavors subtly, rounding out the taste beautifully.
McCormick Peppermint Extract: Adds a holiday twist; it’s a subtle hint that energizes the red velvet base.
Red Food Coloring: Classic red velvet needs that vibrant pop. Use gel for intense color without thinning batter.
Flour: The structure builder, keeping brownies dense but not cakey.
Eggs: Bind everything together and give the brownies rich texture.
Baking Powder: Just a touch to lift texture without fluffiness.
Salt: Sharpens sweetness and enhances flavors overall.
Semi-Sweet Chocolate Chips: Little pockets of melted chocolate surprise you in every bite.
Cream Cheese: The base for the frosting brings tang and creaminess that balances sugar.
Powdered Sugar: For smooth, sweet frosting with no graininess.
Eggnog: The star of the frosting with its nutmeg and cinnamon notes, giving that nostalgic holiday flavor.
Ground Cinnamon & Nutmeg: Extra warmth and spice to make your frosting unforgettable.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Sometimes, I like to switch things up depending on the vibe or who I’m baking for. Don’t hesitate to play with flavors and presentation—you can make this recipe truly yours.

Variation: I’ve tried swapping peppermint extract for orange extract once—it gave a fresh, unexpected holiday spin that my family really enjoyed.
Dietary Swap: Using gluten-free flour blends work great if you need to avoid gluten, just don’t overmix the batter.
Less Sweet: If you prefer, reduce the sugar in the frosting slightly for a more balanced, less saccharine finish.

Step-by-Step: How I Make Red Velvet Brownies with Eggnog Frosting Recipe

Step 1: Prepare Your Pan & Dry Ingredients

First things first, preheat your oven to 350°F and line a 9×13 baking pan with parchment paper or foil—make sure it overhangs for an easy lift later. Lightly spray it to prevent sticking. Then whisk together flour, baking powder, and salt in a bowl. Setting this aside keeps your mixing efficient.

Step 2: Mix Wet Ingredients & Create That Beautiful Batter

In a large bowl, whisk melted butter, sugar, cocoa powder, vanilla, peppermint extract, and red food coloring until smooth and glossy. Add eggs one by one, beating after each just until incorporated—don’t overbeat or your brownies may become cakey. Fold in the flour mixture gently, then toss in the chocolate chips. You want everything just combined for the perfect fudgy texture.

Step 3: Bake and Cool Completely

Pour your batter into the pan and bake for about 30 to 35 minutes. Keep an eye on it around 30 minutes—check with a toothpick inserted in the middle; it should come out with a few moist crumbs but not wet batter. Cooling completely before frosting is key—I sometimes pop mine in the fridge to speed this up, especially when I’m eager to get frosting on.

Step 4: Whip Up the Eggnog Cream Cheese Frosting

Beat the cream cheese, butter, 2 tablespoons of eggnog, and vanilla extract until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Adjust the eggnog quantity if needed to reach a spreadable consistency. Finish by mixing in cinnamon and nutmeg for that snug holiday flavor. Trust me, don’t rush this step—it makes all the difference.

Step 5: Frost & Serve Your Masterpiece

Once brownies are cooled, frost generously. Feel free to cut them into traditional squares, or get creative—I've used cookie cutters to make Christmas trees and stars at holiday parties, which always delights guests. Then, serve and savor every festive bite!

Top Tip

Over the years, I’ve learned that patience and ingredient quality make or break this recipe. These simple tips help make the process smoother and your brownies absolutely delicious.

Use Gel Food Coloring: It gives you vibrant red without making the batter runny—my brownies always look stunning this way.
Beat Eggs Just Right: I avoid overbeating once eggs are added to keep that dense, fudgy texture you love in brownies.
Cool Completely: Frosting melts if the brownies aren’t fully cooled—give yourself extra time or chill to avoid a gooey mess.
Frosting Consistency: Adding eggnog slowly while mixing helps you get that perfect spreadable frosting without it becoming too runny.

How to Serve Red Velvet Brownies with Eggnog Frosting Recipe

Red Velvet Brownies - Serving Suggestion

Garnishes

I love sprinkling a bit of crushed candy canes or a dusting of cocoa powder on top of the frosting for extra holiday flair. Sometimes, a little edible gold glitter or festive sprinkles make these brownies party-ready in seconds.

Side Dishes

Pair these with a warm mug of spiced cider or a glass of eggnog to enhance the festive feeling. Lightly whipped cream with a pinch of cinnamon on the side is a lovely addition if you want to go all out.

Creative Ways to Present

For holiday brunches, I’ve arranged the brownies on a cedar wood board shaped like a wreath, adding fresh rosemary sprigs and cranberries for a stunning edible centerpiece. For kids, using holiday-themed cookie cutters turns these into fun, festive treats that keep the excitement high.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover brownies in an airtight container at room temperature for up to two days, which keeps them moist but fresh. Afterward, I move them to the fridge—they actually taste even better chilled since the frosting firms up nicely.

Freezing

I’ve frozen unfrosted brownies successfully by wrapping them tightly in plastic wrap and aluminum foil. When ready, thaw overnight in the fridge, then frost fresh for beautifully moist brownies that taste like they were just baked.

Reheating

When I reheat leftover brownies, a quick 10-15 seconds in the microwave revives their softness without melting the frosting. Alternatively, room temperature brownies often taste best to preserve frosting texture and flavor.

Frequently Asked Questions:

Can I make Red Velvet Brownies with Eggnog Frosting Recipe vegan or dairy-free?

Yes! You can substitute dairy butter and cream cheese with plant-based alternatives like vegan butter and cashew cream cheese. Use flax eggs or another egg replacer for the eggs. Make sure your eggnog is dairy-free or use a spiced plant-based milk for the frosting.

What if I don’t have peppermint extract?

No worries! You can omit peppermint extract or substitute it with a few drops of vanilla or almond extract. The brownies will still taste amazing and the eggnog frosting keeps the festive flavor alive.

Can I make these brownies ahead of time?

Absolutely! You can bake the brownies a day or two in advance and keep them wrapped tightly at room temperature or in the fridge. Frost them right before serving for the freshest look and best texture.

How do I avoid overbaking the brownies?

It helps to watch your oven closely as baking times can vary. Test with a toothpick near the 30-minute mark—when it comes out with a few moist crumbs but no wet batter, your brownies are perfect. Overbaking dries them out, so firm but tender is the goal.

Final Thoughts

This Red Velvet Brownies with Eggnog Frosting Recipe feels like a warm hug on a chilly winter day — it’s cozy, playful, and delicious all at once. I love sharing it with friends because it’s as much about the memories around the baking as the treats themselves. Give this recipe a try, and you might just find it becoming your new holiday tradition too!