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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 minutes
Cook Time 20 minutes
Servings 8 brownies
Calories 154kcal
Author Sally


  • ½ cup vanilla almond milk or any plant-based milk
  • ½ tablespoon white vinegar
  • ½ cup white sugar
  • 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


  • 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.


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!


Calories: 154kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 11mg | Fiber: 1g | Sugar: 13g | Calcium: 1mg | Iron: 1mg