Heart-Shaped Red Velvet Brownies

These heart-shaped red velvet brownies are so much fun to make for Valentine's Day. They are a sweet, soft cakey brownie with the classic flavour of red velvet and are egg free and dairy free and easily made gluten free.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Servings brownies

Calories 154kcal

Author Sally

Ingredients

½ cup vanilla almond milk or any plant-based milk
½ tablespoon white vinegar
½ cup white sugar
⅓ cup 80grams vegan butter, melted and cooled
2 teaspoons vanilla extract
1 cup minus 1 tablespoon plain flour
1 tablespoon cocoa powder
¼ teaspoon bicarbonate of soda
Red gel food colouring

Instructions

Preheat the oven to 180°C and line a 20cm square baking pan with a light spray of cooking oil and baking paper. In a small bowl, mix together the almond milk and white vinegar and set aside.
In a large bowl, add the white sugar, melted vegan butter and vanilla and whisk until combined.
Add in the milk mixture and combine, followed by all of the dry ingredients and whisk until all the dry ingredients are incorporated and the batter is shiny and smooth.
Add in the red gel food colouring if using until you reach the desired colour.
Pour the batter into the prepared pan, using a rubber spatula to scrape down the sides of the bowl. Bake for 20 minutes or until the top is just springy when lightly touched.
Let cool in the pan for a few minutes (if you can wait) before lifting it out using the baking paper onto a wire rack to cool completely. Once cool, use a heart shaped cookie cutter to cut out 8 hearts. Top with a drizzle of icing or melted vegan white chocolate if desired (see notes) and store brownies in an airtight container for 2-3 days.

Notes

Optional glaze: add a little bit of water to ½ cup icing sugar until a drizzly consistency forms. Drizzle over the top of the brownies. Add some sprinkles if desired. You could also drizzle melted vegan white chocolate over the top as well instead.

Gluten-Free Option: replace the flour with gluten free flour. This works really well and is often the way I choose to make brownies.

Note: DO NOT throw away the scraps from cutting out the shapes. Save this and break up over a bowl of vegan vanilla ice cream for an incredible dessert. You can also freeze these for up to 3 months!

Nutrition