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.
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.
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. 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.
More Red Velvet Recipes You’ll Love!
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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!
