Red Velvet Brownies
Moist, rich red velvet brownies are perfect for a special occasion or anytime you’re craving a decadent dessert. With cream cheese frosting!
Ingredients
- 1 cupchocolate chips, melted ((188g))
- 1 cupall-purpose flour ((133.75g))
- ½ teaspoonsea salt
- 2flax eggs (or 2 vegan egg substitutes)
- ¾ cupbrown sugar (i use raw brown sugar, cane sugar or coconut sugar, (158g))
- ½ cupoil (or vegan butter (any kind), (100g) )
- ¼ cupwater
- 2 teaspoonsvanilla extract
- 2 tablespoonsnatural red food colouring
- 1 teaspoonvinegar
- ¼ teaspoonbaking soda
- 8 ouncesvegan cream cheese* ( bring to room temperature)
- ½ cupvegan butter (bring to room temperature, (4 ounces))
- 2 teaspoonsvanilla extract
- sea salt (or vanilla paste)
- 3 cupspowdered sugar (sifted, (480g for 4 cups))
- ¼ cupcornstarch (sifted, (32g))
Directions
Brownies
- 1
Preheat oven to 325°F/160°C.
- 2
Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
- 3
In a medium bowl, whisk the flour and salt and until combined. Set aside.
- 4
In a separate bowl, add the flax eggs, sugar and oil and mix until combined in a mixer or by hand for about 2 minutes. Add the water, Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and natural red food colouring and stir again for 1 minute. Add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
- 5
In a small container, combine the vinegar and the baking soda. It will fizz! Stir quickly, add to the brownie mixture and combine once more.
- 6
Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Tap the brownie pan on the counter a few times to release any bubbles.
- 7
Bake for 35 minutes.**
- 8
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 (if not made already).
- 9
Add the frosting to the brownies, then allow to chill in the fridge for at least an hour before slicing through. Slice through with a warm knife, cleaning after 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!
Cream cheese frosting
- 1
In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- 2
Add in the vanilla extract and the pinch of salt.
- 3
Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- 4
Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.