Red Velvet Vegan Brownies
These brownies nail that signature red velvet flavor without any dairy or eggs. The cocoa gives you chocolate depth while the tang comes from apple cider vinegar.
They’re fudgy, not cakey. Perfect for when you want something rich but plant-based.
Cocoa Creates the Foundation
Dutch-processed cocoa works best here because it’s already alkalized. This means smoother chocolate flavor without bitterness. Regular cocoa powder will work, but add an extra tablespoon of sugar to balance the acidity. The cocoa also helps achieve that deep reddish-brown base color before you add food coloring.
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Aquafaba Binds Everything Together
The liquid from canned chickpeas replaces eggs perfectly in brownies. Use the thick, viscous liquid – not watery stuff. Whip it for 30 seconds before adding to create slight foam. This helps bind the batter and creates that dense, fudgy texture you want in brownies.
Why Vinegar Makes Them Better
Apple cider vinegar activates the baking soda for lift, but it also adds that subtle tang that makes red velvet distinctive. Don’t skip this step. The acid reacts with plant milk to create a buttermilk effect. Mix vinegar with milk first and let it sit for 2 minutes before using.
Getting the Perfect Fudgy Texture
- Don’t overbake – they’ll continue cooking in the hot pan for 5 minutes after removing from oven.
- For extra richness, replace 2 tablespoons of oil with melted vegan butter once batter is mixed.
Frequently Asked Questions
Will gel food coloring work instead of liquid?
Yes, use ½ teaspoon gel coloring. Add it gradually since gel is much more concentrated than liquid coloring.
Can I make these without aquafaba?
Replace aquafaba with 2 tablespoons ground flaxseed mixed with 5 tablespoons water. Let sit 10 minutes before using.
How long do these stay fresh?
Store covered at room temperature for 4 days or refrigerate for 1 week. They actually taste better the next day.
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Red Velvet Vegan Brownies
Ingredients
Wet
Add-Ins
Equipment Needed
- 9×13 inch baking pan
- Large mixing bowl
- Wire whisk
- Measuring cups
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Mix dry ingredients: Whisk flour, cocoa powder, sugar, baking soda, and salt in a large bowl until no lumps remain.
- Create vegan buttermilk: Combine plant milk and apple cider vinegar in a measuring cup. Let sit for 2 minutes until slightly thickened.
- Prepare wet mixture: Whip aquafaba with a fork for 30 seconds until slightly foamy. Add to milk mixture along with oil, vanilla, and red food coloring.
- Combine batter: Pour wet ingredients into dry ingredients. Stir just until combined – don’t overmix. Fold in chocolate chips.
- Bake brownies: Spread batter evenly in prepared pan. Bake for 26-28 minutes until a toothpick inserted in center comes out with a few moist crumbs.
- Cool and cut: Cool completely in pan before lifting out using parchment overhang. Cut into 16 squares.
Nutrition Facts
Per Serving (1 brownie)
