Prepare to be amazed by these utterly irresistible, fudgy red velvet brownies, a delightful fusion where the intense chewiness of a classic fudge brownie meets the tender, moist crumb of a rich red velvet cake. Each square is a masterpiece, featuring luscious swirls of creamy, dairy-free vanilla bean cheesecake batter, all crowned with that coveted, perfectly set crinkle top. These red velvet brownies aren’t just indulgent; they are so perfectly crafted that they are undetectably vegan, a true testament to plant-based baking!
Discover the Secret to Perfect Vegan Red Velvet Brownies with an Irresistible Crinkle Top
For a long time, the idea of creating a truly perfect red velvet brownie seemed like an impossible feat. The challenge wasn’t just in making it vegan – free from eggs and dairy – but also in achieving that ideal fudgy consistency characteristic of traditional brownies, combined with the elegant, shiny crinkle top everyone adores. Conventional wisdom suggested it couldn’t be done, that something would have to be sacrificed.
However, I’ve always cherished opportunities to be proven wrong, especially when the result is as spectacularly delicious as these vegan red velvet brownies. They defy all previously held beliefs, embodying everything you could wish for in a brownie: that signature crinkle top, a wonderfully fudgy texture, a subtle hint of chocolate flavor balanced by a delicate tang, and most importantly – they are 100% vegan. No eggs, no dairy, just pure plant-based bliss!
This recipe truly represents the best of both worlds, bringing together my renowned vegan red velvet cake expertise with the classic appeal of fudgy crinkle-top brownies, all elevated by a creamy cheesecake swirl. Yet, despite their gourmet appeal, the process remains wonderfully straightforward. You’ll find that all the ingredients are readily available, likely already stocked in your pantry or easily found at your local grocery store, making this an accessible indulgence for any home baker.
Essential Ingredients for Truly Irresistible Vegan Red Velvet Brownies
Crafting these extraordinary vegan red velvet brownies relies on a few key ingredients that work in harmony to deliver their iconic flavor, texture, and appearance. Understanding the role of each component is crucial for achieving the perfect result.
- Vegan Red Food Coloring: Achieving that vibrant, classic red velvet hue requires a high-quality vegan food coloring. Many standard food colorings contain animal-derived ingredients, so it’s essential to choose carefully. I highly recommend Ann Clark’s gel food coloring, known for its integrity and brilliant color that holds up beautifully during baking. While food powders (like those from Go Supernatural) can be used, keep in mind that the final shade might vary. For the best, most consistent deep red, a good gel coloring is key.
- Vegan Milk Chocolate & Dark Chocolate: To capture the nuanced “hint” of cocoa characteristic of traditional red velvet cake, we use a thoughtful combination of vegan milk chocolate and dark chocolate. The milk chocolate softens the intensity, ensuring the chocolate notes are present but not overpowering, allowing the red velvet flavor to shine. Valrhona’s Amatika blend is a gourmet choice for vegan milk chocolate, but for widely available and excellent vegan milk chocolate chips, Enjoy Life is a fantastic option. The dark chocolate provides depth without making the brownies taste like pure chocolate fudge.
- Dutch-Process Cocoa Powder: This ingredient is non-negotiable for achieving that desirable fudgy, rather than cakey, texture in your brownies. Dutch-process cocoa powder is less acidic than natural cocoa powder, meaning it won’t react with the vinegar used in this recipe (a critical component of red velvet’s tang and leavening). Using natural cocoa powder would result in a lighter, more cake-like brownie, which isn’t our goal here.
- Flour: This recipe is adaptable! You can confidently use standard all-purpose flour for a classic bake. For those seeking a gluten-free option, a high-quality gluten-free flour blend, such as King Arthur Measure for Measure, works wonderfully, allowing everyone to enjoy these delightful brownies.
- Dairy-Free Milk or Aquafaba: Any unsweetened dairy-free milk (almond, soy, oat) will work perfectly here. However, for an intriguing and often overlooked vegan secret weapon, consider using aquafaba – the liquid drained from a can of chickpeas! It acts as an excellent binder and emulsifier, contributing to the brownies’ fudginess and helping to create that crinkle top. Ensure it’s at room temperature for optimal mixing.
- Powdered Sugar: The choice of powdered sugar over granulated sugar is a deliberate one, crucial for ensuring the sugar fully dissolves into the liquid ingredients. This complete dissolution is a cornerstone of achieving that sought-after shiny, crinkle top. You’ll notice these brownies have a relatively high sugar content, and there’s a very good reason for this. This precise sugar level, combined with its complete dissolution into the dairy-free milk or aquafaba, is what magically forms the crinkle top. I strongly advise against altering or reducing the sugar measurements; this recipe has been meticulously developed to offer a perfectly balanced sweetness while delivering an extra indulgent experience.
Crafting Your Vegan Red Velvet Brownies: A Step-by-Step Guide
While the complete written instructions and precise ingredient measurements are located in the recipe card at the bottom of this post, this overview provides a helpful visual and procedural guide to confidently make and assemble your vegan red velvet brownies. Mastering these key steps will ensure a successful and delicious outcome.
The Magic of the Cheesecake Swirl: To Include or Not to Include?
The creamy cheesecake swirl adds an extra layer of decadence and a delightful tangy contrast to the rich red velvet brownies. It transforms a simple brownie into a showstopping dessert. However, if you prefer the pure, unadulterated flavor of red velvet, you absolutely can omit the cheesecake swirl without compromising the brownie’s fudgy texture or iconic crinkle top.
If you choose to make plain red velvet brownies, the baking time will remain approximately 40-45 minutes when baked in an 8×8 inch pan, as the batter volume isn’t significantly altered. Should you opt for a larger 9×9 inch pan for thinner brownies, reduce the baking time to about 30-33 minutes. Always keep an eye on your brownies as ovens can vary. Whether swirled or plain, these vegan red velvet brownies are a truly satisfying treat!
Ensuring Brownie Perfection: How to Know When They’re Done
Achieving that perfect fudgy consistency means knowing exactly when to pull your brownies from the oven – it’s a delicate balance! I typically start checking around the 40-42 minute mark. Here’s my foolproof method:
First, gently wiggle the pan (using oven mitts, of course!). If the middle of the brownies appears mostly set with only a slight jiggle, it’s a good sign. Next, insert a toothpick into the center of the pan. For fudgy brownies, you don’t want the toothpick to come out completely clean; instead, it should have a few moist crumbs clinging to it, but no wet batter. If it comes out with wet batter, they need more time. If it comes out completely clean, they might be over-baked, leading to a drier, more cake-like texture. Remember, they will continue to set as they cool.
The most critical step after baking is patience. Allow your brownies to cool in their pan for a full 30-40 minutes (or even longer, up to an hour) before attempting to slice them. This cooling period is vital; it allows the brownies to firm up and the internal structure to stabilize, resulting in perfectly clean, sharp slices that hold their shape beautifully. Resist the urge to cut into them too soon!
Want to save this ultimate vegan red velvet brownie recipe for later? Add it to your favorite recipe board on Pinterest!
If you try this delightful recipe, please take a moment to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback helps others discover and enjoy these recipes! As always, I absolutely adore seeing your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Crinkle Top Fudgy Red Velvet Brownies with Cheesecake Swirl – No Eggs, No Dairy!
5 from 2 reviews
-
Author:
Britt Berlin -
Prep Time:
10 minutes -
Cook Time:
45 minutes -
Total Time:
55 minutes -
Yield:
9–16 brownies -
Category:
Brownies -
Method:
Baking -
Cuisine:
American -
Diet:
Vegan, Plant-Based
Description
These incredibly fudgy red velvet brownies are a dream come true, masterfully blending the dense richness of a classic fudge brownie with the delicate crumb of a red velvet cake. Enhanced with beautiful swirls of creamy, dairy-free vanilla bean cheesecake and topped with a perfect crinkle, these brownies are a truly indulgent and completely vegan delight!
Ingredients
Cheesecake Swirl:
- 8 oz (226 g) vegan cream cheese, room temperature
- 1/4 cup (50g) granulated sugar
- 1 tbsp cornstarch or arrowroot starch
- 2 tsp vanilla extract
- 1 tbsp dairy-free yogurt, room temperature
Red Velvet Brownie Batter:
- 1/2 cup (113 g) salted vegan butter, melted and hot
- 4 ounces (120 g) dark vegan chocolate chips
- 1/4 cup (25g) Dutch-process cocoa powder
- 1 1/2 tsp gel red food coloring
- 1 1/2 cups (200 g) powdered sugar
- 1/2 cup (100g) light brown sugar
- 1/3 cup (80 mL) aquafaba or dairy-free milk, room temperature
- 1/2 cup (120 g) dairy-free yogurt, room temperature
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1 tsp white or rice vinegar
- 1 3/4 cups (225g) all-purpose flour
- 1/2 cup (113 g) vegan milk chocolate, roughly chopped
Instructions
- Preparation: Begin by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Read through all the ingredients and measure them out carefully. We’ll start by preparing the cheesecake batter, then move on to the red velvet brownie batter.
- Make the Cheesecake Batter: In a medium-sized mixing bowl, combine the room temperature vegan cream cheese, granulated sugar, cornstarch (or arrowroot starch), vanilla extract, and dairy-free yogurt. Whisk all these ingredients together thoroughly until the mixture is completely smooth and free of any lumps. Set this creamy cheesecake batter aside.
- Prepare the Fudge Sauce: In a heat-safe bowl, place your 4 ounces (120 g) of dark vegan chocolate chips. Pour the hot, melted vegan butter directly over the chocolate chips. Let this mixture sit undisturbed for 1-2 minutes; the heat from the butter will gently melt the chocolate. After sitting, stir the mixture until the chocolate is fully melted and smooth. Next, incorporate the Dutch-process cocoa powder and the gel red food coloring. Stir vigorously until the cocoa powder is completely dissolved and the red coloring is evenly blended into the rich chocolate and butter mixture. Set this vibrant fudge sauce aside to cool slightly.
- Dissolve the Sugar for Crinkle Top: In a large mixing bowl, combine the room temperature aquafaba (or dairy-free milk), powdered sugar, and light brown sugar. Using either a hand mixer or a sturdy whisk, mix vigorously for several minutes until almost all the sugar has fully dissolved into the liquid. This step is crucial for achieving the desired crinkle top. Then, add the dairy-free yogurt, sea salt, vanilla extract, and white (or rice) vinegar. Mix until all these wet ingredients are well combined and smooth.
- Finish the Brownie Batter: Gently pour the slightly cooled hot fudge mixture (from step 3) into the bowl with the dissolved sugar and wet ingredients. Mix again until the chocolate is completely and uniformly incorporated into the wet base. Next, add the all-purpose flour. Mix on a low speed, just until the flour is barely combined into the brownie batter. Overmixing can lead to tougher brownies, so stop as soon as you see no dry streaks of flour. The batter will be noticeably thick.
- Fold in Remaining Chocolate: Add the roughly chopped vegan milk chocolate to the brownie batter. Switch to a silicone spatula and gently fold the chopped chocolate into the batter. This ensures the chocolate pieces are evenly distributed without overworking the batter.
- Assemble the Brownies: Pour half of the red velvet brownie batter into your prepared 8×8 inch baking pan, spreading it evenly. Spoon half of the reserved cheesecake batter over the brownie layer in dollops. Then, carefully pour the remaining red velvet brownie batter over the cheesecake layer, spreading it gently. Finally, spoon the remaining cheesecake batter on top. Take an offset spatula or a butter knife and gently swirl the cheesecake batter into the red velvet brownie batter. Be careful not to overmix; just a few graceful swirls are enough to create a beautiful marbling effect.
- Bake: Place the assembled brownies into your preheated oven. Bake for approximately 40-45 minutes. I often find 45 minutes to be the sweet spot for maximum fudginess. The brownies are done when the middle is just set and no longer wiggles significantly when the pan is gently shaken. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Cool: This step is paramount for perfect brownies. Once baked, remove the brownies from the oven and resist the urge to cut them immediately. Allow them to cool completely in their pan for a minimum of 30-40 minutes, or even longer until they reach room temperature. This cooling period allows the brownies to firm up, making them easier to slice cleanly and ensuring that perfect fudgy texture. Then, lift them out of the pan using the parchment paper overhang, slice, and serve!
- Storage: Any leftover brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap them tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.
Notes
Gluten-Free Option: To make these delectable red velvet brownies gluten-free, I highly recommend using King Arthur Measure for Measure gluten-free flour blend. It consistently yields excellent results, maintaining the desired texture and moistness.
Red Food Coloring Tips: As mentioned, I use Ann Clark’s vegan red food gel for its exceptional vibrancy and baking stability. Be cautious with other brands; for instance, Whole Foods 365 brand red food coloring has been known to fade during baking, resulting in a less appealing muddy brown hue instead of a vibrant red. Always test your food coloring if you’re unsure!