ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Velvet-Peppermint Swirl Brownies

Photo: Jim Franco; Styling: Lydia Degaris Pursell
Hands-on time 20 mins
Total time 1 hr, 50 mins
Yield Makes about 2 dozen
Red Velvet-Peppermint Swirl Brownies taste as good as they look. These showstopping brownies are moist, tasty, and swirling with color.

Ingredients

  • 1 (4-oz.) bittersweet chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 1/4 cups sugar, divided
  • 4 large eggs
  • 1 (1-oz.) bottle red liquid food coloring
  • 1/4 teaspoon peppermint extract
  • 2 teaspoons vanilla extract, divided
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 (8-oz.) package cream cheese, softened
  • 2 egg whites
  • 2 tablespoons all-purpose flour

How to Make It

  1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

  2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 tsp. vanilla. Gently stir in 1 1/2 cups flour and 1/8 tsp. salt. Pour batter into prepared pan.

  3. Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 tsp. vanilla, and beat until blended. Stir in 2 Tbsp. flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.

  4. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.