These brownies have the traditional mild cocoa flavor red velvet cake is famous for, set off against a delightful tang from the cream cheese frosting but without any dairy! This vegan twist on the classic offers all of the flavorful sophistication in a friendlier format.
Prep Time: 10 minutes
Cook Time: 40 minutes
Serving Size: 16
Ingredients
Red Velvet Brownies
- 1 ¼ cups flour
- ¼ cup cocoa powder
- 1 1/2 teaspoons baking powder
- 4 ounces vegan white chocolate or dark chocolate
- 1/2 cup vegan butter
- 2 cups sugar
- 1 cup Forager Project Sour Cream
- 1 1-oz. bottle vegan red liquid food coloring
- 1 teaspoon vanilla extract
Vegan Cream Cheese frosting:
- 1 cup vegan butter, room temperature
- 4 cups powdered sugar, sifted
- ⅓ cup Forager Project Unsweetened Vanilla Cashewmilk Yogurt
Prep
- Preheat the oven to 350ºF and line an 8×8 baking pan with parchment paper.
- Sift together the flour, cocoa powder, and baking powder in a medium bowl. Set aside.
- In a microwave-safe bowl, melt the vegan butter until it’s liquid and hot. Pour the vegan butter into a large bowl, add in the chocolate, either white or dark, and stir until all of the chocolate has melted.
- Add in the sugar, sour cream, vegan red food coloring, vanilla, and whisk until combined.
- Sift in the dry ingredients, and whisk again until all ingredients are completely combined and there are no clumps of flour.
- Pour the brownie batter into your prepared pan, and bake the brownies for 40-43 minutes, or until the center is set and no longer wobbly.
- Remove from the oven and allow the brownies to fully cool before frosting.
- When ready to frost, use a hand mixer or stand mixer to cream the vegan butter until fluffy, about 3 minutes. Then slowly add in the powdered sugar in 1 cup increments, beating together until mixed. Add in the cashewmilk yogurt last, and cream together until fluffy.
- Spread the frosting on top of the vegan red velvet brownies.
- Slice and enjoy!
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