Why you’ll love these red velvet brownies
Red velvet cake has always felt like such a special treat to me, and these brownies deliver all that classic flavor in an easy, one-bowl recipe. They are infused with a little cocoa powder and a just hint of apple cider vinegar to get that classic red velvet flavor.
These brownies are the perfect balance between fudge and cake brownies, and to keep them from being too sweet, I added a little [dairy free] cream cheese drizzle.
And, that vibrant red color makes them perfect for celebrating Valentine’s day – just add a few heart sprinkles for to make them extra fun!
More Valentine’s day desserts: chocolate lava cakes / chocolate raspberry tart / dairy free tiramisu / dairy free chocolate mousse / vanilla bean creme brulee
Ingredient notes:
- Dairy free cream cheese – We used Violife dairy free cream cheese for this recipe, but you can use whichever brand you prefer, even regular cream cheese if that works for you.
- Apple cider vinegar – Vinegar is very specific to red velvet cake and it interacts with the cocoa powder to create the distinct color and taste. You can also use white vinegar, but I wouldn’t suggest a wine or rice vinegar for this recipe.
- Cocoa powder – You want natural cocoa powder, which is not Dutch processed, because it doesn’t use an alkalizing agent. I used Hershey’s.
- Red food coloring – I used Americolor super red gel food coloring, and I do recommend a gel (regardless of the brand), but if you only have liquid, you’ll just need to use more.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Don’t overbake these. If you want perfectly fudgey brownies, you really don’t want to go over that 25 minutes mark. The center should be set but still slightly soft when you take them out of the oven. They will continue to set as they cool.
- Storage: Keep these in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. The glaze may firm up in the fridge, but they’ll soften back up at room temperature.
Frequently asked questions
Yes, you can make red velvet without food coloring. The results won’t be bright like the pictures, but the flavor will be the same. You could also use some natural food dye if you want to avoid artificial dye.
The top should be set and the center shouldn’t be super jiggly when you gently shake the pan. They should still have a slight wobble in the very center – they’ll continue to set as they cool. For fudgier brownies, pull them at 25 minutes. For cakier brownies, bake the full 28-30 minutes.
Yes. You can freeze them for up to 2 months in an airtight container or freezer bag. For the best results, I recommend freezing them before adding the glaze, but you can do it after.
More Valentine’s day recipes: dairy free vodka sauce / love potion cocktail / beet pasta / coffee rubbed steak
Red Velvet Brownies
Ingredients
For the brownies:
- 3/4 cup vegetable oil
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 to 2 tablespoons red food coloring, or 1 teaspoon gel coloring
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt, pinch
Vegan cream cheese drizzle:
- 100 g Violife vegan cream cheese, 1/2 container
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons unsweetened, plain dairy free milk
Instructions
For the brownies:
- Mise en place. Preheat your oven to 350˚F and line a 9×9 inch baking dish with parchment paper. Set aside. Then, measure your ingredients and make sure you have everything you need before you get started.
- Mix the dry ingredients. Combine the flour, cocoa powder and salt in a mixing bowl and whisk until everything is evenly sifted together.
- Mix the wet ingredients. In a separate bowl, combine the oil, sugar, vinegar, vanilla, food coloring and eggs. Whisk until smooth.
- Combine the batter. Add the dry ingredients to the wet ones and whisk until mixed. Don't worry about lumps, but make sure everything is moist.
- Bake the brownies. Transfer the batter to your prepared baking dish and pop it into the oven for 25 – 28 minutes, or until the top is set and the center isn't super jiggly. Stay closer to 25 minutes to get fudgier brownies.Remove the brownies from the oven and let them cool completely before frosting.
For the glaze:
- Make the glaze. While the brownies are cooling, beat the cream cheese, vanilla and a 1/2 cup powdered sugar together with an electric mixer until light and fluffy. Keep adding the powdered sugar in 1/2 cup increments. Then, add milk – 1 tablespoon at at time – until the frosting reaches your desired thickness.
- Decorate and serve. Cut brownies into individual pieces and then put the glaze in a piping bag. Drizzle the brownies in a zig zag pattern and top with sprinkles while the frosting is still wet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Love these brownies! (test comment by author)