Red Velvet Brownies

Before I was a vegan food blogger, I was a baker. The very first dessert that I sold for my baking company was a red velvet cake, so it holds a special place in my heart. Sometimes, though, I want that red velvet flavour without making a whole cake (or cupcakes). For those times, these vegan red velvet brownies are perfect!

White vinegar isn’t a typical ingredient in vegan brownie recipes, but in these brownies, it’s key to that subtle, signature red velvet tang. I love finishing off my brownies with vegan cream cheese frosting, but if cream cheese frosting isn’t your thing, these red velvet brownies are just as delicious as is.

Why Everyone Loves These Vegan Red Velvet Brownies

• No more boxed mixes. You can make the best vegan red velvet brownies from scratch with pantry ingredients.
• Slightly fudgy and deliciously moist. I make these brownies with melted chocolate. They’re not too cakey and not too gooey. Just right!
• Light, fluffy vegan cream cheese frosting. The rich, tangy cream cheese frosting makes the brownie taste like a slice of red velvet cake!

Notes on Ingredients

Here are the ingredients you’ll need for these vegan red velvet brownies. Please scroll to the recipe card for the exact recipe amounts.

• Chocolate chips – Make sure they’re vegan chocolate.
• All-purpose flour – To make gluten-free red velvet brownies, use your favourite measure-for-measure gluten-free flour.
• Flax eggs – Or 2 egg replacers. Here’s how to make a flax egg.
• Brown sugar – I use raw brown sugar, cane sugar, or coconut sugar.
• Oil – Vegan butter also works here.
• Vanilla extract or vanilla paste – Don’t use imitation vanilla extract! Vanilla is important to the overall flavour of these brownies.
• Natural red food colouring – Traditional red velvet recipes got their name from the reaction between the cocoa powder and vinegar (or buttermilk) in the batter, which tinted the cake slightly red. Since these brownies don’t contain cocoa powder, I recreate the red color with food coloring.
• Vinegar – Distilled white vinegar is best.
• Baking soda – Check the expiration date on the package, and if your leavening is old or expired, consider buying fresh so that your brownies rise properly.

Choosing Vegan Food Coloring

If you’re planning to make these brownies vegan, it’s important to use a natural food coloring that is also vegan-friendly. Some red food colorings contain carmine, an ingredient derived from insects. Instead, look for an ingredient list that contains plant-based alternatives like beet juice to give your red velvet brownies that iconic deep red hue.

• Add the vinegar and baking soda. In a small bowl, stir together the vinegar and the baking soda. Stir this into the brownie batter.

• Bake. Pour the batter into the prepared pan and tap the pan on the counter a few times to release any air bubbles. Bake for 35 minutes.
• Cool. Allow the brownies to cool completely in the pan on a wire rack. Then, let brownies chill in the fridge while you make the frosting.

Add the Frosting

• Start the frosting. Use a mixer to beat the butter and cream cheese together for about 2 minutes, or until fully incorporated. Beat in the vanilla extract and a pinch of salt. 
• Add the sugar and cornstarch. Add a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute, or until incorporated. Continue to add the powdered sugar a cup at a time until the frosting has reached the desired thickness.
• Chill. Cover the bowl and chill the frosting for at least 4 hours or overnight. You can enjoy it right away, but it will thicken up in the fridge.

• Frost the brownies. Spread the frosting onto the brownies, then refrigerate for at least an hour before slicing and serving. 

Tips for the Best Vegan Brownies

• Adjust the texture as desired. For fudgier brownies, bake for 35 minutes. For slightly cakey brownies, bake for 40 minutes.
• Cool the brownies before frosting. Let the brownies cool completely in the pan before adding the frosting. Otherwise, the frosting will melt!
• Cut perfect slices. Slice the red velvet brownies with a warm knife, wiping it clean after each cut to prevent red velvet crumbs from getting all over the frosting. 
• Use room-temperature ingredients. Let the vegan butter and cream cheese for the frosting come to room temperature. This will ensure a smooth and creamy consistency.
• Sift the cornstarch and powdered sugar. To prevent lumps in your frosting, sift the powdered sugar and cornstarch before using them.

Variations and Serving Suggestions

In case you wanted to change up this homemade vegan red velvet brownies recipe, these are some ideas.

• Add nuts: Fold chopped pecans or walnuts into the brownie batter for an added crunch.
• Chocolate chips: White or dark chocolate chips are also an excellent addition to the red velvet brownie batter, adding some extra decadence.
• Garnishes: Top the brownies with sprinkles to make them festive or chocolate shavings for an elegant touch.

How to Store

• Refrigerate. The frosted vegan red velvet brownies are best stored in the refrigerator, where they can last for up to a week in an airtight container.
• Freeze. Freeze the red velvet brownies on a parchment-lined sheet pan until the frosting is solid, then transfer them to an airtight container or freezer bag. They will last for up to 3 months. Thaw in the refrigerator before serving.

More Vegan Brownie Recipes

• Pumpkin Brownies
• Gluten-Free Vegan Brownies
• Vegan Mug Brownie
• Vegan Almond Flour Brownies
• Peppermint Chocolate Brownies