Southern Red Velvet Brownies – Video

I developed this recipe for Compassion Over Killing to help promote The Vegg (Vegan Egg Yolk Product), which donates to them 10% of it’s proceeds. This recipe is featured in the NEW Vegg Cookbook. This dessert is a great way to avoid horrible artificial food colouring and get an extra serving of vegetables with your dessert. Scroll all the way to the bottom to check out my accompanying video I created for the recipe.

Southern Red Velvet Brownies

 1 1/4 cup all-purpose flour 
1 cup beet purée
1/2 scant cup vegan butter 
1/2 cup evaporated cane sugar 
1/2 cup cocoa powder 
1/2 cup The Vegg egg-yolk replacer (mix per instructions on package)*
1 tbsp vanilla 
1 tbsp baking powder 
1/4 tsp salt 
Cream Cheese Frosting 
 6 oz vegan cream-cheese 
1 tbsp vegan butter 
1 1/2 cup powdered sugar 
1 tsp vanilla extract (opt)

Preheat the oven to 350°F.  Mix the flour, baking powder, and salt—set aside.  Cream the butter and sugar together, add the vegg, vanilla, cocoa, and beets.  Once the cocoa and beets are fully incorporated, slowly add the flour and mix just until no lumps appear.

Pour the batter into a greased or parchment paper lined 8×8 pan. Bake for 40 minutes or until a tooth pick inserted into the center comes out clean. Allow to cool.

Beat all ingredients with a mixer until smooth and creamy. Chill for at least 30 minutes to thicken before applying. Add more powdered sugar for a sweeter taste or thicker consistency. Frost before removing from pan and cut into bars.

*Alternatively, you can use Ener-g egg replacer for 2 eggs, but it is not quite as rich.


One thought on “Southern Red Velvet Brownies – Video

  1. Pingback: Bombshell Vegan Beet Burgers | The Miss Kitchen Witch Recipe Blog

Leave a Reply

Your email address will not be published. Required fields are marked *