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Eggless Red Velvet Brownies | Mommy's Home Cooking

Eggless Red Velvet Brownies

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 brownies
Author Mommy's Home Cooking


  • 1 ¼ cup + 2 tablespoons self-rising flour
  • 12 tablespoons butter (1 ½ sticks)
  • 1 1/2 cup sugar
  • 1/3 cup cocoa powder
  • 1 bottle (1oz) liquid red food color
  • 1 fake egg (2 tablespoons of water + 2 teaspoon baking powder + 1 teaspoon oil)
  • 1/4 cup buttermilk
  • 1/4 cup applesauce
  • 1 teaspoon vanilla extract

White Chocolate Frosting:

  • 2 oz cream cheese, softened
  • 3 tablespoons unsalted butter
  • ¼ cup powdered sugar
  • 4 oz white chocolate, melted


  • Preheat oven to 350°. Line a square baking pan (9x9 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.
  • Whisk together, in a small mixing bowl, the ingredients for the fake egg (2 tablespoons of water + 2 teaspoon baking powder + 1 teaspoon oil). Add buttermilk, applesauce and vanilla; whisk to combine.
  • Add the buttermilk mixture to the cocoa mixture. Add flour; whisk to combine. Transfer batter to 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 all the ingredients with an electric mixer until smooth and fluffy.
  • Remove brownies from pan. Spread frosting over top of brownies. Garnish with white chocolate curls, if desired (see notes). Cut into 9 large squares and serve.


To make chocolate curls run a vegetable peeler down the long side of the chocolate bar.
For thinner brownies, bake in 13x9-inch pan 30 - 35 minutes.