Eggless Red Velvet Brownies

If you love soft brownies with a rich flavor, you are going to enjoy this batch of eggless red velvet brownies.

They have that classic hint of cocoa, a deep red color, and a layer of smooth cream cheese frosting on top.

Best of all, this recipe is completely eggless. It is a great treat if you have an egg allergy or simply do not have any eggs in your kitchen today.

You still get a soft, fudgy texture in every bite without missing the eggs at all.

These are super easy to bake and make a wonderful treat to share with your family.

Why You’ll Love It

Incredible Texture – Sour cream keeps these brownies extra soft and fudgy without needing any eggs at all.

Sweet Chocolate Pockets – White chocolate chips melt into creamy, delicious pockets throughout the rich red velvet base.

Perfect Flavor Balance – Tangy cream cheese frosting cuts through the sweetness and balances every single bite perfectly.

Authentic Red Velvet Taste – A touch of vinegar and cocoa powder creates that classic, crave-worthy red velvet flavor profile.

Ingredient List

For the Brownies

• 1/2 cup Unsalted Butter, Melted
• 1 cup Granulated Sugar
• 2 tbsp Unsweetened Cocoa Powder
• 1/2 cup Sour Cream
• 1 tbsp Red Food Coloring
• 1 1/2 tsp Vanilla Extract
• 1 tsp White Vinegar
• 1 cup All Purpose Flour
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup White Chocolate Chips

For the Cream Cheese Frosting

• 4 oz Cream Cheese, Softened
• 3 tbsp Unsalted Butter, Softened
• 1 1/2 cups Powdered Sugar
• 1/2 tsp Vanilla Extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.

Step 2

In a large bowl, whisk the melted butter, sugar and cocoa powder until combined. Whisk in the sour cream, red food coloring, vanilla and vinegar until smooth and evenly red.

Step 3

In a separate bowl, whisk the flour, baking soda and salt. Fold into the red mixture just until combined, then fold in the white chocolate chips.

Step 4

Spread the batter into the pan and bake for 24 to 28 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Let cool completely in the pan, about 2 hours.

Step 5

For the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat for about 2 minutes, until light and fluffy.

Step 6

Spread the frosting over the cooled brownies in an even layer. Refrigerate for 30 minutes to set, then cut into 16 squares.

Tips

Use Gel Food Coloring for the Best Color

I recommend using a concentrated red gel food coloring instead of standard liquid drops.

Liquid coloring adds unnecessary water to the eggless batter, which can thin it out and weaken the texture.

A thick gel gives you that vibrant, classic red velvet shade with just a tiny amount, keeping your brownies rich and fudgy.

Bring the Sour Cream to Room Temperature

From my experience, adding cold sour cream will immediately harden your melted butter into small, greasy lumps.

Set the sour cream on the counter about 30 minutes before you begin mixing your batter.

Because the sour cream replaces eggs in this recipe, having it warm and soft helps everything blend into a silky, uniform batter.

Do Not Skip the White Vinegar

The small splash of white vinegar might seem unusual, but it is essential for the structure of this eggless bake.

The acid reacts directly with the baking soda to give the batter a gentle lift without making the brownies cakey.

It also protects the red color by reacting with the cocoa powder, which stops the batter from turning dull brown in the oven.

Try These Next

• Eggless Brown Butter Blondies
• Eggless Classic NY Style Cheesecake
• Eggless Fudgy & Rich Chocolate Brownies
• Eggless No Churn Vanilla Ice Cream
• Eggless Red Velvet Layer Cake

Questions You Might Have

Can I replace the sour cream with Greek yogurt?

Yes, plain full-fat Greek yogurt works as a great direct swap for sour cream in this eggless recipe.

It keeps the batter rich and moist while giving the brownies that same slight tang you want in red velvet.