These Eggless Red Velvet Brownies are rich, chocolatey, and perfectly soft with that classic deep-red color everyone loves. The texture is fudgier than ever, the method is simpler, and everything comes together with pantry staples—no mixer needed. After 12+ years of egg-free baking, this updated version is reliable, family-approved, and celebration-worthy without extra effort. If you’re an allergy mom or just love easy, foolproof desserts, this one’s for you.
Recipe Update: I first published this recipe in 2017 and updated it in 2026. After years of egg-free baking and testing, I improved the texture and simplified the method to make it even more reliable.
Oriana’s Thoughts On The Recipe
I first published this Eggless Red Velvet Brownie recipe back in 2017, and this year, I knew it was time to make it better. After years of baking egg-free brownies and listening to feedback from allergy moms like me, I went back to the drawing board—and I truly think I nailed it. The texture is fudgier, the steps are simpler, and it’s even more dependable than before.
After more than a decade of egg-free baking, texture matters so much to me. These brownies hit that sweet spot between fudgy and cakey, so no one ever feels like they’re missing out. They’re soft, chewy, and hold together beautifully—no eggs required.
And when I top them with white chocolate cream cheese frosting? Game over. My kids light up every time I make these, especially when one shows up in a lunchbox. It’s such a simple way to turn an ordinary day into something special—and that’s my favorite kind of baking.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- All-Purpose Flour: Gives structure without making the brownies heavy.
- Cornstarch: Helps keep the texture soft and tender—especially important in egg-free baking.
- Baking Powder: Adds just enough lift so the brownies don’t feel dense.
- Salt: Balances the sweetness and deepens the chocolate flavor.
- Milk (Dairy or Non-Dairy): Adds moisture and helps create a buttermilk-style base.
- Apple Cider Vinegar: Reacts with the milk for tenderness and classic red velvet flavor.
- Brown Sugar & Granulated Sugar: The combo gives moisture, chewiness, and sweetness.
- Unsalted Butter (Dairy or Non-Dairy): Adds richness and that classic brownie flavor.
- Oil: Keeps the brownies moist and fudgy. Oil stays liquid at room temperature, so it helps the brownies stay soft for days instead of drying out.
- Unsweetened Cocoa Powder: Brings the chocolate flavor without overpowering the red velvet.
- Vanilla Extract: Rounds out all the flavors.
- Red Velvet Bakery Emulsion: This is optional. It adds color and flavor without thinning the batter. This is the red velvet emulsion I use.
- Red Gel Food Color: I recommend using gel or paste food colors because they are highly concentrated, so you’ll use less.
- For the Frosting (optional): You’ll need cream cheese, butter, powdered sugar, and white chocolate.
- For Decoration (optional): White chocolate curls.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Egg-Free Red Velvet Brownie Batter
In a large microwave-safe bowl, whisk together the milk, vinegar, and both sugars. Add the melted butter and oil, then microwave for 2–3 minutes. Carefully take it out and whisk until glossy and smooth. Mix in the cocoa powder, vanilla, bakery emulsion (if using), and red food coloring until well combined. Add the flour, cornstarch, baking powder, and salt, and stir just until no dry flour remains.
- Bake
Pour the batter into the prepared pan and bake until the center is set and a toothpick shows moist crumbs.
- Frost and Finish
Once completely cool, spread the cream cheese frosting over the brownies, garnish if you’d like, slice, and enjoy.
Recipe Tips For Success
➤ Troubleshooting Tips:
- Brownies Turned Too Dense: This usually happens if the batter is overmixed. Pro Tip: Whisk just until everything is combined—stop as soon as the flour disappears.
- Dry or Crumbly Edges: Overbaking is often the culprit. Pro Tip: Pull them out when a toothpick shows a few moist crumbs, not totally clean.
- Color Looks Too Dark: Cocoa can overpower the red. Pro Tip: Use a good-quality red velvet bakery emulsion or gel food coloring for vibrant color without thinning the batter.
➤ Extra Tips:
- Red 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.
- Make sure to measure ingredients correctly. I highly recommend using a kitchen scale.
- Let the cocoa-butter mixture cool slightly before combining—it helps keep the texture just right.
- Line your pan with parchment paper so the brownies lift out cleanly.
- Know your oven! 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.
- For fudgy brownies, slightly underbake and allow them to cool completely before slicing. Overbaking will result in a more cake-like texture.
- Cool completely before frosting or the topping will melt and slide.
Variations & Additions
- Add 1/2 cup of white chocolate chips to the batter.
- Skip the frosting and dust with powdered sugar for a simpler treat.
Storage and Freezing Instructions
Store frosted brownies in an airtight container in the fridge for up to 5 days.
Freeze: Unfrosted brownies freeze beautifully for up to 2 months—just wrap tightly and thaw before serving.
Frequently Asked Questions
Try These Egg-Free Red Velvet Recipes Next!
Recipe Card
Eggless Red Velvet Brownies
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- ½ cup (120 ml) milk (dairy or non-dairy)
- 1 tablespoon (15 ml) apple cider vinegar
- ¾ cup (150 g) brown sugar
- ¾ cup (150 g) granulated sugar
- 1/3 cup (80 g) unsalted butter (dairy or non-dairy), melted
- 1/3 cup (80 ml) neutral-tasting oil
- ¼ cup (25 g) unsweetened cocoa powder
- 1 teaspoon (5 ml) pure vanilla extract
- 1 teaspoon (5 ml) red velvet bakery emulsion (optional)
- ½ – 1 teaspoon teaspoon red gel food color (see notes)
- 1 1/3 cups (187 g) all-purpose flour
- 1 teaspoon (4 g) cornstarch
- 1/4 teaspoon (1 g) baking powder
- 1 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
- White chocolate curls (optional – to decorate)
Instructions
- Preheat the oven to 350º F (180º C). Line an 8×8-inch or 9×9-inch baking pan with a parchment paper sling and lightly spray with baking spray.
- In a large microwave-safe mixing bowl, whisk together the milk, vinegar, brown sugar, and granulated sugar until well combined. Add the melted butter and oil and whisk to incorporate. Microwave the mixture for 2–3 minutes. Carefully remove from the microwave and whisk for 1–2 minutes, until glossy and the sugar is completely dissolved.
- Add the cocoa powder, vanilla extract, bakery emulsion (if using), and red gel food color. Whisk until fully combined and evenly colored.Tip: The amount of food coloring needed may vary depending on the brand. Start with ½ teaspoon and add more as needed to reach your desired red velvet color.
- Add the flour, cornstarch, baking powder, and salt. Stir gently just until no dry flour remains. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20–25 minutes, or until the brownies are set and a toothpick inserted in the center comes out with a few moist crumbs or a little batter.Tip: For fudgy brownies, slightly underbake and allow them to cool completely before slicing. Overbaking will result in a more cake-like texture. If these eggless brownies feel a bit firm on top right out of the oven, don’t worry—they soften beautifully after a few hours as they cool. For extra softness, loosely cover the brownies once they’re warm and let them cool completely—this helps the tops soften naturally.
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 the brownies from the pan. Spread the frosting over the top of the brownies. Garnish with white chocolate curls, if desired. Cut into 9 large squares and serve.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Brownies Turned Too Dense: This usually happens if the batter is overmixed. Pro Tip: Whisk just until everything is combined—stop as soon as the flour disappears.
- Dry or Crumbly Edges: Overbaking is often the culprit. Pro Tip: Pull them out when a toothpick shows a few moist crumbs, not totally clean.
- Color Looks Too Dark: Cocoa can overpower the red. Pro Tip: Use a good-quality red velvet bakery emulsion or gel food coloring for vibrant color without thinning the batter.
- Red 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.
- Make sure to measure ingredients correctly. I highly recommend using a kitchen scale.
- Let the cocoa-butter mixture cool slightly before combining—it helps keep the texture just right.
- Line your pan with parchment paper so the brownies lift out cleanly.
- Know your oven! 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.
- For fudgy brownies, slightly underbake and allow them to cool completely before slicing. Overbaking will result in a more cake-like texture.
- Cool completely before frosting or the topping will melt and slide.
- Add 1/2 cup of white chocolate chips to the batter.
- Skip the frosting and dust with powdered sugar for a simpler treat.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This recipe was originally published in 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!. Then, it was refreshed in January 2026 again.
I decided the try these out after enjoying the Ultimate Fudgy Brownies without Eggs recipe (so good). Unfortunately these did not come out good at all. I had trouble getting the sugar to dissolve into the melted butter on the stove. After 2 tries we moved on with what we had. The brownies ended up hard and crystallized. I can’t speak to the frosting since the brownies themselves aren’t worth frosting.
Hello Jessica! I’m so sorry about that. Your comment was actually the final push I needed to rework this recipe — it had been sitting on my to-do list for a long time. Even though I personally never had issues with the old version, I truly believe the new one is much better and more reliable. I really hope you’ll give it another try and let me know what you think. And thank you for being so honest — it genuinely helps me improve these recipes for everyone.
I made these today (my youngest son has tree nut and egg allergies) and we loved them! I have tried several egg free brownie recipes and haven’t found any that had the right brownie texture. These were the closest texture to egg brownies that we have had! So, I just pinned your eggless brownie recipe to try. Although that one has yogurt, so it will be interesting to see if they still have that real brownie texture? I have used several of your recipes so thank you for sharing your egg free recipes.
Hello CH! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hey,
I just wanted to know do these brownies come out fudgy and gooey?
Hello Shreyaa! The Brownies turns out like the photos shown in the post. They are moist and tender. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi! I am having 7 inch square tin, so can you tell the measurements according to that
Hello Archi! You can use the same measurements, and your brownies will be a little ticker. You can also half the recipe for thinner brownies. In both cases, you need to adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hola, can i melt the sugar and butter in the microwave and once it has melted completely and cooled down. can we add the cocoa powder??
Hello Srishti! Yes, you can melt the butter in the microwave =)
Hola, can you please provide the gram and ml measurements for this recipe ? And, how to make 1/4 cup of buttermilk?
Hello Srishti – to make buttermilk you just have to follow the instruction in this post. You can adjust the quantities accordingly. 1/4 cup = 60 ml. To make 60 ml of buttermilk, mix 60 ml of milk with 4 ml of apple cider vinegar, white vinegar, or lemon juice.
Hi! This recipe looks amazing! I was wondering, can I use gel food colouring instead of the liquid one?
Hello Avi! Yes, you can use gel food coloring, that is usually what I use too. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hey I love that you have so many eggless recipes and I definitely want to try all of them asap but I have a question… It’s not possible for me to buy applesauce where I live, so can you please tell me how to make it at home and also how can I store it ??
Hello Vidhi! In a saucepan, combine 4 apples (peeled, cored and chopped), 3/4 cup water, 1/4 sugar, and 1/4 teaspoon cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then process in a food processor until smooth. Store covered in refrigerator or freeze in airtight containers or freezer plastic bags up to 3 months. Hope this help!?
Hey,
Can I make it without applesauce?
Hello Anchal! Yes, you can substitute applesauce for the same amount of buttermilk. Hope that helps. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Beautiful, sweet, comforting, yummy. I’m in. Thank you and have a pleasant day !
Thank you, Jan! You too =)
Hi Oriana!
They look absolutely delicious! Is there a replacement for applesauce that I can use?
Thanks!
Hi Rebecca! I haven’t made this recipe without the apple sauce. If you don’t have any food restrictions you can use an egg instead. If you do, you can try 1 flax egg; mixing 3 teaspoons of water and 1 teaspoon of ground flax seeds. Let it stand for 5 minutes to thicken. Another alternative could be to use this egg replacer http://amzn.to/2mwu71K . Hope it helps! Thanks for stopping by.
These brownies look so amazing. Red velvet is one of my all time favorites. And I LOVE a good cream cheese frosting. I love how you added the shaved white chocolate to the brownies. It is a pretty touch.
Thanks Victoria! I hope you give my recipe a try soon. ????
How amazingly sexy do these brownies look! I hope your child was please with these – if not I will be!
They were very pleased, Meeta! Thanks for stopping by ????
They look like some gooey and delicious brownies! I love anything red velvet.
Me too!! Thanks for your comment, Dannii ????
What a pretty recipe. These would disappear in my house in a day. Love that you made them eggless. We have a friend who is allergic to eggs and these would be the perfect dessert to share with him.
I have a ton of eggless recipes, Ali! I am sure your friend will enjoy these. Thanks for stopping by.
These are so pretty! 🙂
Thanks you, Hannah!
What delicious brownies! I am a total chocolate lover as well!
Thank you, Christine!! Homemade chocolate treats are the BEST ????