Red Velvet Peppermint Brownies with Peppermint Cream Cheese Frosting

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 (4-oz. bittersweet chocolate baking bar
  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 (1-oz. bottle Mccormick food color, Red
  • 2 tsp Peppermint extract, pure
  • 1 1/2 cups Powdered sugar
  • 2 cups Sugar
  • 2 tsp Vanilla, pure

• Dairy

  • 15/16 cup Butter
  • 1 (8-oz. package Cream cheese

• Desserts

  • 1 Peppermint candy canes

Found on therecipecritic.com

Description

Ingredients

• 1 (4-oz.) bittersweet chocolate baking bar, chopped
• ¾ cup butter
• 2 cups sugar
• 4 large eggs
• 1½ cups all-purpose flour
• 1 (1-oz.) bottle McCormick Red Food Color
• 1½ teaspoons baking powder
• 1 teaspoon McCormick Pure Vanilla Extract
• 1 teaspoon McCormick Pure Peppermint Extract
• Cream Cheese Frosting:
• 1 (8-oz.) package cream cheese, softened
• 3 tablespoons butter, softened
• 1½ cups powdered sugar
• 1 teaspoon McCormick Pure Vanilla Extract
• 1 teaspoon McCormick Pure Peppermint Extract
• Crushed peppermint candy canes for garnish

Directions

• Preheat oven to 350 degrees. Line a 9x9 or 7x11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
• In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Whisk in the sugar and add the eggs one at a time until blended. Add the flour, red food coloring, baking powder, vanilla, and peppermint extract. Stir until fully incorporated.
• Pour into the bottom of your prepared baking pan and bake for 40-44 minutes or until toothpick comes out clean with moist crumbs. Cool completely.
• TO make the cream cheese frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and peppermint extract and continue to beat until creamy. Frost the cooled brownies. Top with crushed candy canes.