Description
These Gluten-Free Red Velvet Brownies combine the rich, moist texture of classic red velvet with the wholesome goodness of almond flour, making them perfect for those avoiding gluten. Featuring a creamy cream cheese swirl, these brownies are a delightful treat that balances sweetness and a slight tang with a beautiful red hue.
Ingredients
Scale
Brownie Batter
- 3/4 cup almond flour (King Arthur preferred for finer texture)
- 3 eggs (room temperature to prevent batter seizing)
- 10 tbsp unsalted butter (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
Cream Cheese Swirl
- 6 oz cream cheese (Philadelphia recommended for creamiest result)
- 1/4 cup sweetener
- 1 egg
- 1 1/2 tsp vanilla extract
Instructions
- Prepare the Brownie Batter: In a mixing bowl, melt the butter and let it cool slightly. Whisk in the sweetener, then add the eggs one at a time, mixing well after each addition. Stir in the vinegar and red food coloring until evenly blended. In another bowl, sift together the almond flour, cocoa powder, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until you have a smooth batter.
- Make the Cream Cheese Swirl: In a separate bowl, beat the cream cheese with the sweetener until smooth. Add the egg and vanilla extract, beating until fully combined and creamy.
- Assemble and Swirl: Pour the red velvet batter into a greased or parchment-lined baking pan. Dollop spoonfuls of the cream cheese mixture on top of the batter. Using a knife or skewer, gently swirl the cream cheese into the brownie batter to create a marbled effect.
- Bake: Preheat your oven to 350°F (175°C). Place the pan in the oven and bake for about 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep brownies fudgy.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, cut into 4 servings and enjoy the rich, creamy texture of your gluten-free red velvet brownies.
Notes
- Use room temperature eggs to ensure the batter mixes smoothly without seizing.
- Almond flour provides a moist, tender crumb but be sure to use a finely ground version for best texture.
- Adjust sweetness to taste depending on your preferred sweetener.
- Allow brownies to cool fully before slicing to achieve clean cuts and the best texture.
- These brownies can be stored in an airtight container in the refrigerator for up to 5 days.
