Vegan Red Velvet Brownies
These vegan red velvet brownies are moist, fudgy, and packed with signature red velvet flavour. Frost them with fluffy, dairy-free cream cheese frosting for a decadent yet easy dessert whenever a craving strikes.
Ingredients
Brownies
- 1 cup chocolate chips, melted (188g)
- 1 cup all-purpose flour (133.75g)
- 1/2 teaspoon sea salt
- 2 flax eggs or 2 vegan egg substitutes
- 3/4 cup brown sugar I use raw brown sugar, cane sugar, or coconut sugar (158g)
- 1/2 cup oil or vegan butter (any kind), (100g)
- 1/4 cup water
- 2 teaspoons vanilla extract or vanilla paste
- 2-3 tablespoons natural red food colouring
- 1 teaspoon vinegar
- 1/4 teaspoon baking soda
Vegan Cream Cheese Frosting
- 8 ounces vegan cream cheese* bring to room temperature
- ½ cup vegan butter bring to room temperature (4 ounces)
- 2 teaspoons vanilla extract
- pinch sea salt or vanilla paste
- 4 cups powdered sugar sifted, (480g)
- 1/4 cup cornstarch sifted, (32g)
Instructions
Brownies
- Preheat oven to 325°F/160°C.
- Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
- In a medium bowl, whisk the flour and salt and until combined. Set aside.
- In a separate bowl, add the flax eggs, sugar and oil and mix until combined in a mixer or by hand for about 2 minutes. Add the water, Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and natural red food colouring and stir again for 1 minute. Add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
- In a small container, combine the vinegar and the baking soda. It will fizz! Stir quickly, add to the brownie mixture and combine once more.
- Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Tap the brownie pan on the counter a few times to release any bubbles.
- Bake for 35 minutes.**
- When finished, remove from oven and allow to cool completely in pan on a wire rack. Then let brownies chill in the fridge while you make the frosting (if not made already).
- Add the frosting to the brownies, then allow to chill in the fridge for at least an hour before slicing through. Slice through with a warm knife, cleaning after slice to prevent red velvet crumbs from getting all over the frosting. Serve and enjoy! These brownies are best stored in the fridge and freeze beautifully!
Cream Cheese Frosting
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
Notes
- *If you can’t find vegan cream cheese, you can use cream cheese spread but it won’t hold up out the fridge! It’ll taste delicious though!
- **The first time I made these brownies I baked them at 40 minutes. They came out slightly fudgy, slightly cake-y, which was still an amazing contrast to the richness of the frosting. So if you want more fudgy – 35 minutes is great, if you want slightly cake-y brownies, 40 minutes is for you!
- To store: Red velvet brownies are best stored in the refrigerator, where they can last for up to a week in an airtight container.
- To freeze: Freeze the 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.
Nutrition
Calories: 254kcal | Carbohydrates: 26g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Sodium: 222mg | Potassium: 19mg | Fiber: 1g | Sugar: 17g | Calcium: 14mg | Iron: 1mg