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“description”:”Eggless Red Velvet Chocolate Chips Brownie is a rich, fudgy treat from Bake With Neetu made with dark chocolate and no eggs, perfect for vegetarians and brownie lovers.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”eggless red velvet brownie, chocolate chips brownie, eggless brownie recipe, red velvet brownie, Bake With Neetu”}
Eggless Red Velvet Chocolate Chips Brownie
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
Fudgy, egg-free, and irresistibly red, these brownies prove that baking without eggs never means compromising on taste.
Why You’ll Love This Recipe
If you have been craving something rich, fudgy, and absolutely stunning to look at, these Eggless Red Velvet Chocolate Chips Brownies are here to make your day. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, brings you a recipe that is as beautiful as it is delicious, with that signature deep red hue and a melt-in-your-mouth chocolatey bite.
Made without eggs and with real wholesome ingredients, these brownies are a wonderful treat you can feel good about sharing with your family. The dark compound chocolate brings in antioxidants while keeping the sugar in check, making this a more mindful indulgence.
- ✅ Completely eggless, making it perfect for vegetarians and those with egg allergies
- ✅ Made with real food ingredients and no artificial protein powders, keeping it clean and wholesome
- ✅ Dark compound chocolate adds a deep, rich flavor while offering natural antioxidant benefits
- ✅ Simple pantry staples come together quickly, making this an easy bake even for beginners
Ingredients You’ll Need
(Full measurements in the recipe card below)
Wet Ingredients
- • 80g unsalted butter — adds richness
- • 80g dark compound chocolate — deep chocolate base
- • 1/2 cup milk — binds without eggs
- • 1 tsp vanilla essence — rounds flavor
- • 1/8 tsp red food color — signature red velvet look
Dry Ingredients
- • 1 cup flour / maida — structure base
- • 1 cup powdered sugar — smooth sweetness
- • 1 tsp baking powder — lifts without eggs
Substitutions
| Ingredient | Swap |
|---|---|
| dark compound chocolate | cocoa powder + coconut oil |
| milk | oat milk or almond milk |
| red food color | beetroot powder |
How to Make It — Step by Step
Melt Base
Melt butter and dark chocolate together in a double boiler or microwave in 30-second bursts. Stir until smooth and let it cool slightly.
Mix Wet
Add powdered sugar, vanilla essence, red food color, and milk to the melted chocolate mixture. Whisk well until fully combined.
Fold Dry
Sift in flour and baking powder. Fold gently until no dry streaks remain. Do not overmix.
Pan and Bake
Pour batter into a lined 7-inch square tin. Bake at 170 degrees C for 22 to 25 minutes.
Cool and Cut
Let brownies cool completely in the tin before slicing. This helps them set and gives you clean edges.
Tips for the Best Result
Melt the butter and dark chocolate together over a double boiler on low heat, stirring constantly, to avoid burning the chocolate and ensure a smooth, glossy batter.
Always sift the flour and baking powder together before folding into the batter so you get a lump-free, even texture in every bite.
Pull the brownies out when the edges are set but the center still looks slightly underdone. They will firm up as they cool and stay fudgy inside.
How to Store
Frequently Asked Questions
Yes, but the brownies will be sweeter and less rich. Reduce the powdered sugar slightly to balance the sweetness.
Absolutely. The color is only for visual appeal and does not affect the taste or texture of the brownies.
Yes, substitute the all-purpose flour with an equal amount of gluten free flour blend and the results will be very similar.
Overbaking or adding too much flour is usually the cause. Measure carefully and check the brownies a few minutes before the suggested bake time is up.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 80 grgra unsalted butter
- → 80 grams dark compound chocolate
- → 1 cup powdered sugar
- → 1 tsp baking powder
- → 1 tsp vanilla essence
- → 1/2 cup milk
- → 1 cup flour/ maida
- → 1/8 tsp red food color
Instructions
- 1. Melt butter and dark chocolate together in a double boiler or microwave in 30-second bursts. Stir until smooth and let it cool slightly.
- 2. Add powdered sugar, vanilla essence, red food color, and milk to the melted chocolate mixture. Whisk well until fully combined.
- 3. Sift in flour and baking powder. Fold gently until no dry streaks remain. Do not overmix.
- 4. Pour batter into a lined 7-inch square tin. Bake at 170 degrees C for 22 to 25 minutes.
- 5. Let brownies cool completely in the tin before slicing. This helps them set and gives you clean edges.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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