prep time: 15 min | bake time: 30 min | total time: 45 min
Forget dry, cakey brownies—these eggless red velvet brownies are all about that rich, fudgy texture with a crackly, picture-perfect top. The deep red hue makes them an instant showstopper, while a touch of vinegar and baking soda brings out that signature red velvet tang. And let’s be honest, who can resist a brownie that’s both gorgeous and delicious?
But the magic doesn’t stop there! A generous layer of silky cream cheese icing takes these brownies to the next level, balancing the chocolatey richness with a hint of sweetness and tang. Whether you’re making them for a celebration, a midday treat, or just because you deserve something amazing, these brownies are guaranteed to impress. Grab your mixing bowl, and let’s bake up something unforgettable!
Preheat your oven to 340°F (171°C). Grease an 8×8-inch (20×20 cm) square baking pan and line it with parchment paper for easy removal.
In a heatproof bowl, melt the dark chocolate and vegetable oil using a double boiler or microwave in short bursts, stirring in between.
Mix the wet ingredients. Add brown sugar, powdered sugar, milk, water, and vanilla extract to the melted chocolate mixture. Whisk until smooth.
Combine the dry ingredients in a separate bowl. Whisk together the all-purpose flour and cornstarch, then gradually stir it into the wet mixture until the batter is smooth.
Time to add some color. Stir in the red food coloring until the batter turns a rich, vibrant red.
Now for the magic. In a small bowl, mix the white vinegar and baking soda. As soon as it starts to fizz, gently fold it into the brownie batter.
Bake until perfection. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Patience is key. Let the brownies cool completely in the pan before adding the icing.
Beat softened butter, cream cheese, and vanilla until light and fluffy. Gradually add powdered sugar and whipping cream, mixing until smooth.
Now let’s frost and decorate. Spread the icing over the cooled brownies using an offset spatula or the back of a spoon. Sprinkle with white chocolate chips if desired.
Slice and enjoy! Store leftovers in an airtight container for up to 3 days at room temp, 7 days in the fridge, or freeze for up to 2 months.
Yes! These brownies are completely eggless. Their rich, fudgy texture comes from dark chocolate, and the tangy flavor is achieved with vinegar and baking soda, just like in a classic red velvet cake.
Absolutely! Simply swap the milk for a plant-based alternative like almond or oat milk, and use dairy-free cream cheese for the icing.
The signature tangy flavor comes from the combination of vinegar and baking soda, which mimics the classic red velvet cake taste. It’s subtle but adds that unmistakable red velvet touch.
That beautiful, glossy crust forms when the sugar and fat combine during baking, creating a crackly top. It’s part of the magic that makes these brownies so irresistible!
Yes! While dark chocolate (54% cocoa) provides the richest flavor, you can substitute semi-sweet chocolate. Just note that it may slightly alter the taste.
Once baked and frosted, they will stay fresh in an airtight container at room temperature for 3 to 4 days or in the fridge for up to 7 days. For longer storage, freeze them for up to 2 months.
Of course! These brownies are delicious on their own. If you’d like a different topping, try whipped cream or a drizzle of chocolate ganache.
Definitely! Double the ingredients and bake in a 9×13-inch pan. Just keep an eye on the baking time, as it may need a few extra minutes.
Yes! You can replace the oil with melted butter. This will make the brownies slightly richer and firmer in texture.
Make these eggless red velvet brownies the star of your celebrations, and watch the compliments pour in! Snap a photo and tag me— @pastrybysaloni I’d love to see your delicious creations.
If you’re obsessed with this recipe, you’ll love my other indulgent eggless and dairy-free treats. From rich, fudgy bakes to perfectly sweet pastries, there’s something for everyone to enjoy.
Here are my top three must-try desserts:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
11 Responses
Your recipe is amazing
Thank you Prakash. Appreciate your feedback!
💗
Hi, I was wondering what brand of chocolate you use? 🙂
Hi Bella
I use valrhona chocolate / and when i am using inexpensive brand or local brands i always make sure that chocolate has high quality ingredients including cocoa butter or cocoa mass.
Thank for the recipe, and thank for your kind to give that. God always bless you 😇🙏
Hi Andi
I appreciate your kind words.
How much butter should I use ? I can’t wait to bake them!
Hi Laura
In addition to the quantity of oil, you can add 1-2 tablespoons more of melted butter.
If I wanted to replace the oil for butter, how much butter. I baking them with oil right now, but next time I want to try with only butter. Thank you
Hi Laura
You can increase the quantity of melted butter by 2-3 tablespoons.