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, 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.
Recipe Ingredients
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
- Baking Powder
- Butter
- Sugar
- Cocoa Powder
- Red Food Color
- Water
- Oil
- Buttermilk
- Applesauce
- Vanilla Extract
For the White Chocolate Frosting:
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
- White Chocolate
Step-by-Step Instructions
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 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 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.
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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
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 applesauce
- 1 teaspoon (5 ml) pure vanilla extract
- 1 – 2 teaspoons red gel food coloring
- 1 ¼ cup + 2 tablespoons (190 gr) all-porpuse 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. Let the mixture cool slightly. Set aside.
- 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 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 brownies from 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 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 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
Originally posted in 2017, the post content was edited to add more helpful information, no change to the recipe in January 2022.
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 ????