These showstopper Eggless Red Velvet Brownies are the perfect excuse to indulge! Über-rich and decadent, these reddies are super simple to make and easy to decorate.
EGG FREE RED VELVET BROWNIES RECIPE
So today, things are looking a little red! But, lucky for us, and you, all that red, it’s in a delicious, chocolatey, chewy brownie form.
These Eggless Red Velvet Brownies are somewhere between cakey and fudgy. And even though they are so decadent by themselves, topping them with White Chocolate Cream Cheese frosting made these red cuties totally irresistible.
I find brownies one of the easiest and fastest, crowd-pleasing chocolate desserts out there. They are so easy to make (if you have the right recipe) that you don’t even need an electric mixer.
Since my kids get so happy when they find a little square brownie hiding in their lunch box, I decided to make Eggless Red Velvet Brownies as a special treat to celebrate my loved ones.
If you are looking for a delicious red velvet brownies recipe, I guarantee that everyone will love these.
Happy Baking!
EGGLESS RED VELVET BROWNIES INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
For the Brownies:
- Flour
- Baking Powder
- Butter
- Sugar
- Cocoa Powder
- Red Food Color
- Water
- Oil
- Buttermilk
- Applesauce
- Vanilla Extract
For the White Chocolate Frosting:
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
- White Chocolate
HOW TO MAKE EGGLESS RED VELVET BROWNIES
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Melt butter and sugar together. Whisk in cocoa. Let the mixture cool slightly.
- Whisk together, in a small mixing bowl 2 tablespoons of water + 2 teaspoons baking powder + 1 teaspoon oil. Add buttermilk, applesauce, and vanilla; whisk to combine.
- Add the the cocoa mixture.
- Add flour; whisk to combine.
- Bake. Cool completely before frosting and cutting.
TIPS TO MAKE EGGLESS BROWNIES
Make sure to measure ingredients correctly. I highly recommend using a kitchen scale.
RED GEL FOOD COLORING: the amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
STORING & FREEZING INSTRUCTIONS
Store cut the brownie in an airtight container at room temperature; they’re best eaten within 1 to 2 days. It is best to keep the brownies in the fridge if your kitchen is too hot; take them out of the fridge about an hour before you want to eat them to bring them to room temperature.
You can freeze the whole pan of uncut brownies well wrapped in plastic and foil for up to 3 months. If you wish to freeze cut brownies individually, wrap each in plastic wrap and foil and freeze in airtight containers for up to 1 month.
To defrost frozen brownies, remove the pan from the freezer, unwrap it and leave it at room temperature for about 3 hours. If you defrost a whole tray of uncut brownies, I suggest cutting them when they are still partially frozen.
MORE RED VELVET RECIPES YOU’LL LOVE
- Eggless Red Velvet Whoopie Pies
- Easy Eggless Red Velvet Donuts
- Eggless Red Velvet Bundt Cake
- Eggless Red Velvet Cake
- Easy Eggless Red Velvet Cupcakes
- Eggless Red Velvet Cheesecake
- Eggless Red Velvet Cookies
Eggless Red Velvet Brownies
Equipment
Ingredients
- 12 tablespoons (174 g) unsalted butter (1 ½ stick)
- 1 1/2 cup (300 g) granulated or caster sugar
- 1/3 cup (34 g) unsweetened cocoa powder
- 2 tablespoons (30 ml) water
- 3 teaspoons baking powder, divided
- 1 teaspoon ( 5 ml) vegetable or canola oil
- 1/4 cup (60 ml) buttermilk
- 1/4 cup applesauce
- 1 teaspoon (5 ml) pure vanilla extract
- 1 – 2 teaspoons red gel food coloring
- 1 ¼ cup + 2 tablespoons (190 gr) all-porpuse flour
- 1/4 teaspoon salt
White Chocolate Frosting:
- 2 oz ( 57 g) cream cheese, softened
- 3 tablespoons (42 g) unsalted butter, softened
- ¼ cup (30 g) powdered sugar
- 4 oz ( 60 g) white chocolate, melted
Instructions
- Preheat oven to 350° F (180º C). Line a square baking pan (9×9 inch) with parchment paper and lightly spray with baking spray. Set aside.
- Melt butter and sugar together, in a large saucepan over medium heat, until sugar dissolves. Whisk in cocoa. Let the mixture cool slightly. Set aside.
- Whisk together, in a mixing bowl, 2 tablespoons of water, 2 teaspoons baking powder, and 1 teaspoon oil; mix well to combine. Add buttermilk, applesauce, vanilla, and food coloring; whisk to combine.
- Add the cocoa mixture to the buttermilk mixture. Add flour, the remaining teaspoon of baking powder, and salt; whisk to combine. Transfer the batter to the prepared pan.
- Bake brownies for 35 – 40 minutes, or until set and a toothpick inserted in center comes out with just a few moist crumbs. Cool completely before frosting and cutting.
Make the Frosting:
- Beat cream cheese and butter until smooth and creamy. Add powdered sugar; beat until combined. Add melted white chocolate and continue beating until incorporated.
- Remove brownies from pan. Spread the frosting over top of the brownies. Garnish with white chocolate curls, if desired (see notes). Cut into 9 large squares and serve.
- Make sure to measure ingredients correctly. I highly recommend using a kitchen scale.
- RED GEL FOOD COLORING: the amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- To make chocolate curls run a vegetable peeler down the long side of the chocolate bar.
- Bake in a 13×9-inch pan for 30 – 35 minutes for thinner brownies.
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Nutrition
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Originally posted in 2017, post content edited to add more helpful information, no change to the recipe in January 2022.
