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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
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
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
Directions
Brownies
- Preheat oven to 350 degrees.
- Tear off a large sheet of parchment paper, long enough for it to come up the sides of the 9×13 baking dish
- In a standing mixer, make the brownie mix as directed on the back of the box
- Pour brownie batter into the baking dish
- Continue using the standing mixer for the red velvet part
- Using the standing mixer, combine the cake mix, oil, egg, and milk and mix until combined
- Spoon onto brownie layer
- Using a butterknife pull through the red velvet to give a swirl look
- Bake for 22-28 minutes or until a toothpick comes out clean
- Let cool completely
Icing
- Using a standing mixer, combine all ingredients and mix on medium speed until combined and stiff peaks
- Scoop frosting onto the brownies and spread evenly
- Sprinkle crushed candy canes
- Let frosting harden for about 10 minutes before cutting into bars and enjoying.
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.
Servings: 16 servings
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:
- Preheat oven to 350 degrees.
- Tear off a large sheet of parchment paper, long enough for it to come up the sides of the 9x13 baking dish
- In a standing mixer, make the brownie mix as directed on the back of the box
- Pour brownie batter into the baking dish
- Continue using the standing mixer for the red velvet part
- Using the standing mixer, combine the cake mix, oil, egg, and milk and mix until combined
- Spoon onto brownie layer
- Using a butterknife pull through the red velvet to give a swirl look
- Bake for 22-28 minutes or until a toothpick comes out clean
- Let cool completely
Icing:
- Using a standing mixer, combine all ingredients and mix on medium speed until combined and stiff peaks
- Scoop frosting onto the brownies and spread evenly
- Sprinkle candy canes
- Let frosting harden for about 10 minutes before cutting into bars and enjoying.
Last Step:
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Calories: 520kcal | Carbohydrates: 68g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 348mg | Potassium: 112mg | Fiber: 1g | Sugar: 49g | Vitamin A: 515IU | Calcium: 59mg | Iron: 2.2mg
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