Peppermint Red Velvet Brownies

These Peppermint Red Velvet Brownies are made with a fudgy chocolatey red velvet brownie, creamy peppermint cream cheese, and topped with crushed candy cane. It’s so fun, festive, and perfect for the holiday season!

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When you want red velvet brownie and peppermint brownie at the same time, so you combine these two flavors and make the most yummy peppermint red velvet brownie!
If you love red velvet and peppermint, you must put this recipe on your holiday baking list and be prepared to fall head over heels! Like, how could you not be in love with these Peppermint Red Velvet Brownies? I promise you these are the perfect decadent treat that everyone will enjoy!

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

Recipe Card >

WHY YOU’LL LOVE THESE PEPPERMINT RED VELVET BROWNIES

• They’re quick and easy! No fancy baking skill is required.
• Decadent thick chewy brownies with a slight fudgy center and creamy peppermint cream cheese!
• They have just the right amount of peppermint and tangy flavor.
• So fun and festive! Perfect for the Holiday season!
• Kids and adults will love these peppermint red velvet brownies.

INGREDIENTS NEEDED & NOTES

Chocolate – You’ll need 70% – 72% dark chocolate cacao solid and make sure it’s high-quality chocolate.

Butter – I love unsalted butter for baking. You can also use salted butter to make these brownies but remember to reduce or skip the added salt. Unsalted butter will be melted so it doesn’t matter if it’s room temperature.

Cream cheese – Make sure you use the original block (full-fat) cream cheese, not cream cheese spread.

Flour – No need for fancy flour, you’ll only need all-purpose flour to make these brownies.

Eggs – You’ll only need two eggs to hold all the ingredients together. Make sure you’re using large eggs, egg size matters! Also, make sure that your eggs are at room temperature.

Sugar – This recipe uses 2 types of sugar. Granulated sugar and brown sugar. You can use light brown sugar or dark brown sugar.

Salt – This will do the job of balancing out the flavor.

Vanilla – To enhance and balance the flavor.

Vinegar – We need a little vinegar to make that classic acidic red velvet flavor.

Food coloring – I use gel food coloring, but liquid food coloring works too!

Peppermint extract – This is a common ingredient found at most grocery stores. Peppermint extract is located right near the vanilla extract in the baking aisle.

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

• 9-inch baking dish
• Electric mixer (hand mixer or stand mixer)
• Mixing bowls
• Heat-proof bowls
• Rubber spatula
• Parchment paper

STEP-BY-STEP INSTRUCTIONS

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Make the Peppermint Cream Cheese

Make sure your cream cheese is soft at room temperature.
In a medium bowl or the bowl of your stand mixer, beat cream cheese and sugar on medium-low speed until soft. Add in the egg and peppermint extract, then mix just until combined. Don’t overwork the mixture.

STEP 2 – Make the Red Velvet Brownie Batter

Preheat the oven to 350F. Line a 9-inch baking dish with parchment paper, and spray with cooking spray, or grease with butter. Let the excess hang over the sides to form a sling so you can easily lift the brownies.

Fill a medium saucepan with water about an inch, simmer over medium-low heat. Place the dark chocolate and butter in a large heatproof bowl, then set the bowl over the simmering water, and let it melt completely.

Meanwhile, in the stand mixer bowl or a large bowl, combine eggs, granulated sugar, brown sugar vanilla extract, white vinegar, and gel food coloring. Set aside.

Remove the chocolate and butter mixture, stir it until well combined, and let it cool slightly for about 4 minutes.

Beat the egg-sugar mixture for about 4 minutes on medium speed until the mixture is pale and fluffy. Reduce the mixer speed to low speed, then pour in the slightly cooled chocolate-butter mixture, and beat until fully combined.

With the mixer still running on low speed, add in all-purpose flour and salt, then mix together just until everything is combined and no more flour is visible.

STEP 3 – Assemble and Bake

Pour the red velvet brownie batter into the prepared baking dish and spread it into an even layer. Drop the peppermint cream cheese mixture on top of the red velvet brownie batter, then use a butter knife to make swirls.

Bake at 350F for about 25 minutes or until the edge is set and the top appears to be glossy and slightly puffed.

Then, allow the brownie to cool in the baking dish on a wire rack for about 30 minutes. You can decorate the brownie with white chocolate and crushed candy cane if you like, then slice it into 9 huge brownies or 16 smaller ones! Enjoy!

TIPS FOR MAKING THE BEST PEPPERMINT RED VELVET BROWNIES

• Beat the eggs and sugar well for 4 minutes, to bring more air into the batter. This will form that perfectly crackled and shiny top.
• Don’t over-mix the batter. When adding in the dry ingredients, only mix or fold the mixture until no more flour is visible.
• Slightly underbake the brownie! The key to fudgy brownies is slightly underbaking it! Remember the brownies will continue to cook as they cool so it’s okay if they’re a little gooey in the middle when you take them out!
• Allow your brownies to cool in the baking dish on a wire rack for about 30 minutes before serving.
• When measuring the flour, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the batter dry. 1 cup flour = 125 grams.
• Use a kitchen scale. Baking with a kitchen scale is so much more accurate than cup measurements.

HOW TO SERVE AND STORE THESE PEPPERMINT RED VELVET BROWNIES

I highly recommend enjoying these Peppermint Red Velvet Brownies fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the day that they are baked.

If you have leftovers or you want to keep these brownies for later, place them in an airtight container and store it in the fridge for up to 5 days.

You can also freeze these brownies! Wrap each brownie square with plastic wrap, then place them in a freezer-safe container or a zip-top bag. They will last for up to 2 months in the freezer.

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Happy Baking!