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.
Here’s Why These Brownies are the Best!
So today, things are looking a little red! But, lucky for us, and you, all that red, it’s in a delicious, chocolatey, slightly 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. On the other hand, if you prefer classic super fudgy chocolate brownies, check out my Ultimate Fudgy Brownies without Eggs recipe.
Ingredients Notes & Substitutions
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: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking Powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: I used regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar as it will change the texture of the brownies. For a fudgier texture, you can use brown sugar.
- Cocoa Powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking powder, allowing your baked goods to rise; this is especially important in egg-free baking.
- Red Food Color: I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Applesauce: I use and recommend unsweetened applesauce.
- Vanilla Extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
For the White Chocolate Frosting:
- Cream Cheese: Use the full-fat version that comes in blocks.
- Butter: I prefer to use unsalted butter.
- Powdered Sugar: Regular powdered sugar, also known as confectioner’s sugar.
- White Chocolate: I use Callebaut White Chocolate Callets, but you can use your favorite brand; just make sure it is high-quality.
How to Make Red Velvet Brownies without Egss Step-by-Step
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 cocoa mixture.
- Add flour; whisk to combine.
- Bake. Cool completely before frosting and cutting.
Recipe Expert Tips
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 for 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 is 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.
Frequently Asked Questions
Absolutely! You can double the recipe and bake it in a 9×13 pan.
For a fudgier texture, I recommend using brown sugar, reducing the baking powder to two teaspoons, and baking the brownies for less time, about 30-35 minutes.
Sure! These brownies are delicious without frosting.
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
Recipe Card 📖
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 (60 g) applesauce
- 1 teaspoon (5 ml) pure vanilla extract
- 1 – 2 teaspoons red gel food coloring
- 1 ¼ cup + 2 tablespoons (190 g) all-purpose 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; mix to incorporate. Remove from heat. Set aside and let the mixture cool slightly.
- 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 the 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 the brownies from the 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 for 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 is 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.
Nutrition
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!
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 ????