Vegan Red Velvet Brownies with Cream Cheese Frosting

Ingredients

Brownies

  • 1 cup chocolate chips, melted
  • 1 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 2 flax eggs or 2 egg replacers
  • 3/4 cup brown sugar
  • 1/2 cup melted coconut oil
  • 1/4 cup water
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
  • 2-3 tablespoons natural red food coloring
  • 1 teaspoon vinegar
  • 1/4 teaspoon baking soda

Cream Cheese Frosting

  • 8 ounces vegan cream cheese (not cream cheese spread)
  • ½ cup vegan butter sticks
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
  • pinch salt
  • 1½ cups to 3 cups powdered sugar, sifted

Directions

Brownies

Preheat oven to 325°F. Line an 8-inch square pan with parchment paper and lightly coat with nonstick cooking spray. Set aside.

Melt chocolate chips in the microwave at 30 second increments until melted; stir and set aside.

In a medium bowl, whisk the flour and salt until combined and set aside. In a separate bowl, add flax eggs, sugar and oil, and mix using a hand mixer until combined, about 2 minutes. Add water, vanilla extract and all natural red food coloring; stir again for 1 minute. Slowly mix in the dry mixture. Then add melted chocolate chips and stir for about 3 minutes until combined.

In a small container, combine the vinegar and the baking soda. It will fizz! Stir quickly and mix into the brownie mixture. Pour brownie batter into the pan. Tap the pan on the counter a few times to release any bubbles. Bake for 35 minutes.*

When finished, remove from oven and allow to cool completely in pan on a wire rack. Then let brownies chill in the fridge while you make the frosting.

Cream Cheese Frosting

In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated. Add in the vanilla extract and the pinch of salt.

Add in a cup of sifted powdered sugar at a time. Mix for about 3 minutes, before adding in the rest. Add in the powdered sugar a ½ cup at a time until the frosting has reached the desired thickness. The frosting also thickens up really well in the fridge!

Assembly

Add the frosting to the brownies, then allow to chill in the fridge for at least an hour before cutting. Slice through brownies with a warm knife, cleaning after each slice to prevent red velvet crumbs from getting all over the frosting. Serve and enjoy! These brownies are best stored in the fridge and freeze beautifully!

Notes:

The first time I made these brownies I baked them at 40 minutes. They came out slightly fudgy, slightly cake-y, which was still an amazing contrast to the richness of the frosting. So if you want more fudgy – 35 minutes is great, if you want slightly cake-y brownies, 40 minutes is for you! Recipe by Jessica in the Kitchen.

Brownies

  • 188 grams chocolate chips, melted
  • 133.75 grams all-purpose flour
  • 1/2 teaspoon sea salt
  • 2 flax eggs or 2 egg replacers
  • 158 grams brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
  • 100 grams melted coconut oil
  • 1/4 cup water
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
  • 2-3 tablespoons natural red food coloring
  • 1 teaspoon vinegar
  • 1/4 teaspoon baking soda

Cream Cheese Frosting

  • 8 ounces vegan cream cheese (not cream cheese spread)
  • 125 ml vegan butter sticks
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
  • pinch salt
  • 188 to 375 grams powdered sugar, sifted

Directions

Brownies

Preheat oven to 160°C. Line a 20-centimeter square pan with parchment paper and lightly coat with nonstick cooking spray. Set aside.

Melt chocolate chips in the microwave at 30 second increments until melted; stir and set aside.

In a medium bowl, whisk the flour and salt until combined and set aside. In a separate bowl, add flax eggs, sugar and oil, and mix using a hand mixer until combined, about 2 minutes. Add water, vanilla extract and all natural red food coloring; stir again for 1 minute. Slowly mix in the dry mixture. Then add melted chocolate chips and stir for about 3 minutes until combined.

In a small container, combine the vinegar and the baking soda. It will fizz! Stir quickly and mix into the brownie mixture. Pour brownie batter into the pan. Tap the pan on the counter a few times to release any bubbles. Bake for 35 minutes.*

When finished, remove from oven and allow to cool completely in pan on a wire rack. Then let brownies chill in the fridge while you make the frosting.

Cream Cheese Frosting

In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated. Add in the vanilla extract and the pinch of salt.

Add in a cup of sifted powdered sugar at a time. Mix for about 3 minutes, before adding in the rest. Add in the powdered sugar a ½ cup at a time until the frosting has reached the desired thickness. The frosting also thickens up really well in the fridge!

Assembly

Add the frosting to the brownies, then allow to chill in the fridge for at least an hour before cutting. Slice through brownies with a warm knife, cleaning after each slice to prevent red velvet crumbs from getting all over the frosting. Serve and enjoy! These brownies are best stored in the fridge and freeze beautifully!

Notes:

The first time I made these brownies I baked them at 40 minutes. They came out slightly fudgy, slightly cake-y, which was still an amazing contrast to the richness of the frosting. So if you want more fudgy – 35 minutes is great, if you want slightly cake-y brownies, 40 minutes is for you! Recipe by Jessica in the Kitchen.

  • 20 minprep

  • 35 mincook

  • 16servings

This Recipe Uses

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 4oz

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract