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.
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!
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!
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.
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.
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!
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!
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.