These fudgy red velvet brownies are truly fudge brownie meets rich, tender red velvet cake! With swirls of creamy dairy free vanilla bean cheesecake batter, and a perfectly set crinkle top, these red velvet brownies are indulgent and undetectably vegan!!

bitten red velvet brownie

PERFECT red velvet brownies made unbelievably vegan:

I truly used to think that it could not be done- to make perfect red velvet brownies with a fabulous, shiny crinkle top while also maintaining a fudge-like consistency to that of traditional brownies? Heck no.

But I do love when I’m proved wrong, and these red velvet brownies do just that. Breaking all previously conceived notions, they have the crinkle top, the fudgy texture, the “just a hint” of chocolate flavor with a slight tang, and most importantly- they’re 100% vegan.

Yep, no eggs, no dairy. It’s truly my best red velvet cake meets iconic crinkle top brownies, with a cheesecake twist! But don’t worry- we’re keeping it real simple. All of these ingredients are easy to find and/or are already in your pantry as we speak!

sliced red velvet brownies

Key ingredients:

  • Vegan red food coloring: It can be tricky finding a good vegan food coloring that really does bake with integrity to color. I personally use Ann Clark, which is vegan. You can use food powders, such as by Go Supernatural. However, I cannot guarantee that the color will be the same.
  • Vegan milk chocolate: I personally use vegan milk chocolate in combination with dark chocolate. This is because I want there to be only a hint of cocoa, like in true red velvet cake. For vegan milk chocolate, I really like Valrhona’s Amatika blend, but Enjoy Life also has great vegan milk chocolate chips!
  • Dutch-process cocoa powder: This ensures that we’re getting the fudgy rather than cakey texture. Dutch-process cocoa powder is less acidic, so it won’t react with the vinegar added in. All natural cocoa powder would create more cakey brownies.
  • Flour: You can use all-purpose flour or a gluten-free flour blend here 🙂
  • Dairy free milk: Any dairy-free milk will work here- you can even use aquafaba, which is the liquid from your chickpea jar!
  • Powdered Sugar: Using powdered sugar instead of granulated sugar helps to ensure that the sugar fully dissolves into the liquid, creating that crinkle top. Now, these red velvet brownies have a high sugar content, and for a good reason. Keeping a high level of sugar is what creates the crinkle top, along with the sugar dissolution into the dairy free milk or aquafaba. I really strongly encourage you NOT to alter nor lower the sugar measurements, as I’ve created these brownies specifically to still be balanced in their sweetness while being extra indulgent.
stacked red velvet brownies

Overview: How to make and assemble vegan red velvet brownies:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

fudge sauce
whisking the wet ingredients
brownie batter
assembling the brownies
brownies before baking
brownies sliced

Can I omit the cheesecake swirl?

Yes, absolutely! If you’d just prefer plain red velvet brownies, you can certainly do so. The bake time will still be about 40-45 minutes, as we’re using an 8×8 pan. However, if you wanted to use a 9×9 pan, the bake time will be shorter, about 30-33 minutes.

How to tell when red velvet brownies are done:

I personally use a toothpick around the 40-42 minute mark, and gently wiggle the pan with an oven mitt on. If the middle of the brownies is set and the toothpick comes out slightly wet (they are fudgy after all!), but not with too much batter on it, then they’re done!

The key part here, however, is letting the brownies set for 30-40 minutes post baking. This allows you to take a clean slice from the brownies.

bitten red velvet brownie

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Crinkle Top Fudgy Red Velvet Brownies with Cheesecake Swirl- No eggs, No dairy! pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bitten red velvet brownie

Crinkle Top Fudgy Red Velvet Brownies with Cheesecake Swirl- No eggs, No dairy!

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  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 9–16 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These fudgy red velvet brownies are truly fudge brownie meets rich, tender red velvet cake! With swirls of creamy dairy free vanilla bean cheesecake batter, and a perfectly set crinkle top, these red velvet brownies are indulgent and undetectably vegan!!

Ingredients

Scale

Cheesecake Swirl:

  • 8oz (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 (100g) cup 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

  1. Prep: Preheat the oven to 350F, and line an 8×8 baking pan with parchment paper. Read through all ingredients and measure them out to prepare. We’ll make the cheesecake batter first then move onto the red velvet brownie batter.
  2. Make the cheesecake batter: In a medium bowl, whisk together all cheesecake swirl ingredients until smooth. Set aside.
  3. Make the fudge sauce: Pour the melted and hot vegan butter on top of the 4 ounces (120 g) dark vegan chocolate chips in a heat-safe bowl. Let sit for 1-2 minutes to melt, then stir until the chocolate is melted. Add in the cocoa powder and red food coloring, and stir again until the cocoa powder is combined into the melted vegan chocolate and butter mixture. Set aside.
  4. Dissolve the sugar: In a large bowl, add in the aquafaba or dairy free milk, sugar, and light brown sugar. Use a hand mixer or a whisk, and mix vigorously until the sugar is nearly all dissolved into the liquid. Then add in the dairy free yogurt, sea salt, vanilla extract, and vinegar, and mix until combined.
  5. Finish the brown batter: Pour in the hot fudge mixture to the dissolved sugar bowl, and mix again until the chocolate is completely mixed into the wet ingredients. Add in the flour, and mix on low speed until the flour is JUST combined into the brownie batter. It will be slightly thick.
  6. Fold in the chocolate: Add in the remaining chopped chocolate, and switch to a silicone spatula to fold the chocolate into the brownie batter.
  7. Assemble: Pour half of the brownie batter into the prepared pan, and spoon half of the cheesecake batter on top. Then pour the remaining brownie batter on top followed by the remaining cheesecake batter. Use an offset spatula or butter knife to gently swirl the cheesecake batter into the red velvet brownie batter, being careful not to over mix. Just a few swirls will do!
  8. Bake: Place the brownies into the oven to bake for 40-45 minutes (I usually do 45 minutes), or until the middle is just set and does not wiggle any more.
  9. Cool: Remove the brownies from the oven and let cool in their pan for 30-40 minutes. Then slice and serve!
  10. Storage: Store any remaining brownies in an airtight container and in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

Gluten free: I recommend King Arthur Measure for Measure gluten-free flour for making these red velvet brownies gluten-free as well.

Red food coloring: I use Ann Clark’s red food gel, which is vegan. I would stay away from Whole Foods 365 brand, as the color will fade into a muddy brown.