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Gluten-Free Red Velvet Brownies with Almond Flour Recipe

★★★★★

4.8 from 138 reviews
  • Author: Marina
  • Total Time: 40-45 minutes
  • Yield: 9 brownies (cut into 3x3 squares) 1x
  • Diet: Gluten Free

Description

These Gluten-Free Red Velvet Brownies combine the rich, fudgy texture of classic brownies with a luxurious cream cheese swirl, all made with almond flour for a grain-free twist. Perfectly moist and tender, these brownies feature a vibrant red velvet color and a subtle tang from vinegar, making them an irresistible dessert for any occasion.

Ingredients

Scale

For the brownie base:

  • 3/4 cup almond flour (King Arthur brand preferred)
  • 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

For the cheesecake layer:

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

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan thoroughly with butter or cooking spray to prevent sticking and ensure an even bake.
  2. Mix the cheesecake layer: In a small bowl, beat together the cream cheese, 1/4 cup sweetener, 1 egg, and vanilla extract until smooth and creamy, about 1-2 minutes. Set aside to use later for the swirl.
  3. Combine wet ingredients for brownie batter: Melt the butter and allow it to cool slightly. Whisk it with the room-temperature eggs for 1-2 minutes until well emulsified. Stir in the vinegar and red food coloring until the mixture is evenly colored with a deep red hue.
  4. Mix dry ingredients for brownie batter: In a separate bowl, whisk together the almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt until evenly combined.
  5. Combine wet and dry ingredients: Fold the dry ingredients gently into the wet mixture, mixing just until incorporated to maintain a tender texture. Avoid overmixing.
  6. Assemble the brownie batter and cheesecake layer: Pour the brownie batter into the prepared pan and smooth into an even layer. Spoon the cream cheese mixture in small dollops over the top and use a knife to gently swirl the two mixtures together, creating a marbled pattern without over-swiping.
  7. Bake: Bake in the preheated oven at 350°F for 25-30 minutes. The edges should be set while the center still has a slight jiggle for a fudgy texture.
  8. Cool and serve: Allow the brownies to cool completely in the pan to set the cheesecake layer properly. Once cooled, cut into squares and serve.

Notes

  • Using room-temperature eggs prevents the batter from seizing and ensures better emulsification.
  • King Arthur almond flour is recommended for its fine texture, which creates a tender crumb.
  • The vinegar reacts with baking powder and the red food coloring to create the signature red velvet tang and color.
  • Do not overmix the batter; overmixing can result in dense, tough brownies.
  • Swirling too much will blend the cheesecake layer completely; a gentle swirl creates the signature marbled effect.
  • Cooling the brownies fully before cutting ensures cleaner slices and proper setting of the cheesecake layer.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free brownies, red velvet brownies, almond flour brownies, cream cheese swirl brownies, gluten free dessert

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