Red Velvet Brownies

5 from 1 vote

Whether you’re looking for a vibrant Valentine’s treat or just craving the classic flavor of red velvet, these red velvet brownies are just the thing. I’ve taken everything you love about red velvet cake a turned them into an easy dairy free dessert, complete with a cream cheese glaze.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: brownie red velvet, recipes for red velvet brownies, red velvet brownie, red velvet brownies, red velvet brownies recipe, red velvet cake brownie

Servings: brownies

Calories: 287kcal

Author: Melissa Belanger

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 9x9 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.

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