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Gluten-Free Red Velvet Brownies with Almond Flour Recipe

★★★★★

4.6 from 67 reviews
  • Author: Ella
  • Total Time: 40-45 minutes
  • Yield: 16 brownies (8x8 inch pan, approx. 4x4 grid) 1x
  • Diet: Gluten Free

Description

These Gluten-Free Red Velvet Brownies with Almond Flour combine a rich, fudgy chocolate brownie base with a creamy, tangy cheesecake swirl. Using almond flour for a finer texture and a natural red food coloring with vinegar for that classic red velvet hue, this recipe delivers an indulgent dessert that’s both gluten-free and irresistibly delicious. Perfect for those seeking a decadent treat without gluten.

Ingredients

Scale

Brownie Base

  • 3/4 cup almond flour (King Arthur preferred for finer texture)
  • 3 eggs (room temperature)
  • 10 tbsp butter (unsalted, Kerrygold recommended)
  • 1/3 cup cocoa powder
  • 3/4 cup sweetener
  • 1 tsp baking powder
  • 1 tsp vinegar
  • 1 tbsp red food coloring
  • 1/4 tsp salt

Cheesecake Layer

  • 6 oz cream cheese (Philadelphia brand preferred)
  • 1/4 cup sweetener
  • 1 egg
  • 1 1/2 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Heat your oven to 350°F and grease an 8×8 inch baking pan with butter or cooking spray to ensure it’s ready when the batter is mixed.
  2. Mix Cheesecake Layer: In a small bowl, beat together the cream cheese, 1/4 cup sweetener, 1 egg, and vanilla until smooth and well combined, about 1-2 minutes. Set aside.
  3. Combine Wet Ingredients for Brownie: Melt the butter and let cool slightly. Whisk together with the 3 room-temperature eggs for 1-2 minutes until emulsified. Stir in vinegar and red food coloring until the mixture is evenly colored deep red.
  4. Mix Dry Ingredients: In a separate bowl, whisk almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt. Fold dry ingredients gently into the wet ingredients until just combined.
  5. Assemble Batter and Swirl: Pour the brownie batter into prepared pan and smooth into an even layer. Drop spoonfuls of the cheesecake mixture over the batter and use a knife to swirl for a marbled effect. Avoid over-swizzling.
  6. Bake: Bake at 350°F for 25-30 minutes, until edges are set but the center has a slight jiggle. This ensures fudgy brownies.
  7. Cool and Serve: Remove from oven and let cool completely in pan before cutting into squares for clean slices and set cheesecake layer.

Notes

  • Use room temperature eggs to prevent batter from seizing and ensure smooth texture.
  • King Arthur almond flour is recommended for a finer, more refined crumb.
  • Melt and cool butter slightly before mixing to avoid cooking the eggs.
  • The vinegar reacts with baking powder and red food coloring to create the characteristic red velvet color and slight tang.
  • Don’t overmix the batter to keep brownies tender.
  • Baking until the center jiggles slightly ensures a fudgy texture.
  • Allow brownies to cool fully before cutting for cleaner slices and properly set cream cheese layer.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free, red velvet brownies, almond flour brownies, cheesecake swirl brownies, fudgy brownies, gluten free dessert

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Find it online: https://delishwithella.com/gluten-free-red-velvet-brownies-with-almond-flour-recipe/