eggless Red Velvet Brownies Recipe
These Eggless Red Velvet Brownies are here to shake up your dessert game with their fudgy texture, bold color, and signature tang. Whether you're dairy-free, egg-free, or just in the mood for a fun twist on a classic, this recipe has you covered. Topped with luscious cream cheese icing, these brownies are love at first bite!
Yield: 9 bars
Equipment
- 8 x 8inch (20 x 20cm) Square baking pan
Ingredients
Brownie Ingredients:
- 150 g Dark Chocolate (54% cocoa or semi-sweet)
- 80 ml Vegetable Oil or any neutral oil
- 150 g Powdered Sugar or icing sugar
- 110 g Light Brown Sugar
- 60 ml Milk* (room temperature); see notes for options
- 60 ml Water (room temperature)
- 1 tsp Vanilla Extract
- 160 g All-Purpose Flour
- 2 tbsp Cornstarch
- 1/4 tsp Baking Soda
- 1 tsp White Vinegar or lemon juice
- 2 tsp Natural Red Food Coloring
Cream Cheese Icing:
- 110 g Cream Cheese* (softened); see notes for options
- 45 g Butter* (softened); see notes for options
- 60 g Powdered Sugar (sifted); icing sugar
- 1/2 tsp Vanilla Extract
- 2 tbsp Whipping Cream* optional
- White Chocolate Chips for decorating, optional
- (*Dairy-free alternatives can be used—see Notes.)
Instructions
How to Make Eggless Red Velvet Brownies
- Start by preheating your oven to 340°F (171°C). Grease an 8x8-inch (20x20 cm) square baking pan and line it with parchment paper, ensuring the paper hangs over the edges for easy removal once the brownies are baked.
- In a heatproof bowl, place the dark chocolate and vegetable oil. Using a double boiler or the microwave in short bursts (stirring between each burst), melt the chocolate and oil until smooth and fully combined.
- Once the chocolate mixture is melted, add the brown sugar, powdered sugar, milk, water, and vanilla extract. Whisk everything together until the mixture is smooth and well incorporated.
- In a separate bowl, whisk together the all-purpose flour and cornstarch until fully combined. Gradually add this dry mixture to the wet ingredients, stirring constantly until the batter is smooth and free of lumps.
- Stir in the red food coloring, mixing until the batter achieves a vibrant red hue. Make sure the color is evenly distributed throughout.
- In a small bowl, combine the white vinegar and baking soda. Once it starts to fizz, quickly fold this mixture into the brownie batter, ensuring it is fully incorporated.
- Pour the batter into the prepared pan and use a spatula to smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Allow the brownies to cool completely in the pan before attempting to ice them.
How to Make the Cream Cheese Icing
- In a mixing bowl, beat together softened butter, cream cheese, and vanilla extract until the mixture is light and fluffy. Gradually add the powdered sugar and whipping cream, mixing until the icing is smooth and fully combined.
- Once the brownies are completely cooled, spread the cream cheese icing evenly over the top using an offset spatula or the back of a spoon. Allow the frosting to set in the fridge or at room temperature. If desired, sprinkle white chocolate chips on top for decorating.
- Slice the brownies into squares and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or freeze them for up to 2 months.
Notes
- Cup vs. Weighing Scale: US customary cup measurements provide a rough estimate and can vary, leading to inconsistencies. For the most accurate results, use a digital scale to weigh ingredients in grams.
- Preparation: Before starting the recipe, measure and prepare all ingredients to ensure a smooth and easy process.
- Measuring Spoons: For teaspoon (tsp) and tablespoon (tbsp) measurements, always use proper measuring spoons rather than regular eating spoons for accuracy.
- Milk: You can use any unsweetened dairy-free milk, such as almond, soy, or oat milk, or opt for whole dairy milk if preferred.
- Butter: Choose dairy-free butter sticks or any butter of your choice.
- Chocolate: Use dark or semi-sweet chocolate chunks or a high-quality chocolate bar chopped into chunks. For a vegan version, select dark chocolate from a dairy-free brand, ensuring it contains no milk solids or butter. Cocoa butter is completely fine.
- Cream Cheese: Use dairy-free cream cheese or any plain, full-fat cream cheese of your choice.