Kitchen Fun With My 3 Sons

Red Velvet Peppermint Brownies

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I’m in love with these red velvet peppermint brownies. This recipe is total perfection with a brownie mix and red velvet cake mix put together!

Red Velvet Peppermint Brownies

Red Velvet Peppermint Brownies

The cream cheese frosting on top really makes these delicious and the crushed candy canes give them a delicious minty flavor. If candy canes aren’t your thing, you can always replace it with sprinkles or just stick with the frosting alone.

Red Velvet Brownies

Ingredients

For Brownies

  • 1 box brownie mix
  • 1 box red velvet cake mix
  • 1/4 C canola oil
  • 1 large egg
  • 1/4 C whole milk

For Frosting

  • 1 C unsalted sweet cream butter, softened
  • 4 oz cream cheese, softened
  • 3 C powder sugar
  • 3 tbsp heavy whipping cream
  • 1 tsp vanilla
  • 1/2 C crushed candy canes



Red Velvet Brownies

Directions

Brownies

  1. Preheat oven to 350 degrees.
  2. Tear off a large sheet of parchment paper, long enough for it to come up the sides of the 9×13 baking dish
  3. In a standing mixer, make the brownie mix as directed on the back of the box
  4. Pour brownie batter into the baking dish
  5. Continue using the standing mixer for the red velvet part
  6. Using the standing mixer, combine the cake mix, oil, egg, and milk and mix until combined
  7. Spoon onto brownie layer
  8. Using a butterknife pull through the red velvet to give a swirl look
  9. Bake for 22-28 minutes or until a toothpick comes out clean
  10. Let cool completely

Icing

  1. Using a standing mixer, combine all ingredients and mix on medium speed until combined and stiff peaks
  2. Scoop frosting onto the brownies and spread evenly
  3. Sprinkle crushed candy canes
  4. Let frosting harden for about 10 minutes before cutting into bars and enjoying.

Red Velvet Brownies

Servings: 16 servings

Red Velvet Peppermint Brownies

Prep Time:
10 mins
Cook Time:
25 mins
 
The cream cheese frosting on top really makes these delicious and the crushed candy canes give them a delicious minty flavor. If candy canes aren’t your thing, you can always replace it with sprinkles or just stick with the frosting alone.

Ingredients

Brownie:

  • 1 box brownie mix
  • 1 box red velvet cake mix
  • 1/4 C canola oil
  • 1 large egg
  • 1/4 C whole milk

Icing:

  • 1 C unsalted sweet cream butter softened
  • 4 oz cream cheese softened
  • 3 C powder sugar
  • 3 tbsp heavy whipping cream
  • 1 tsp vanilla
  • 1/2 C crushed candy canes

Instructions

Brownies:

  1. Preheat oven to 350 degrees.
  2. Tear off a large sheet of parchment paper, long enough for it to come up the sides of the 9x13 baking dish
  3. In a standing mixer, make the brownie mix as directed on the back of the box
  4. Pour brownie batter into the baking dish
  5. Continue using the standing mixer for the red velvet part
  6. Using the standing mixer, combine the cake mix, oil, egg, and milk and mix until combined
  7. Spoon onto brownie layer
  8. Using a butterknife pull through the red velvet to give a swirl look
  9. Bake for 22-28 minutes or until a toothpick comes out clean
  10. Let cool completely

Icing:

  1. Using a standing mixer, combine all ingredients and mix on medium speed until combined and stiff peaks
  2. Scoop frosting onto the brownies and spread evenly
  3. Sprinkle candy canes
  4. Let frosting harden for about 10 minutes before cutting into bars and enjoying.
Nutrition Facts
Red Velvet Peppermint Brownies
Amount Per Serving
Calories 520 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 11g 55%
Cholesterol 56mg 19%
Sodium 348mg 15%
Potassium 112mg 3%
Total Carbohydrates 68g 23%
Dietary Fiber 1g 4%
Sugars 49g
Protein 4g 8%
Vitamin A 10.3%
Calcium 5.9%
Iron 12.3%
* Percent Daily Values are based on a 2000 calorie diet.

Check out these other Awesome Holiday Brownie recipes…

Chocolate Peppermint Brownies

Christmas Tree Brownies

Reindeer Brownies

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2 comments

  1. Hi, these sound amazing and my boys will just love them! I’m wondering if the brownie mix you used was for a 9×9 pan or a 9×13 pan? Thanks!