Gluten-Free Red Velvet Brownies with Almond Flour Recipe
Indulge in these rich and fudgy Gluten-Free Red Velvet Brownies made with almond flour for a tender crumb. Featuring a luscious cream cheese swirl, this dessert combines the classic flavors of red velvet with a gluten-free twist perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 brownies (cut into 2x2 inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Brownie Base:
- 3/4 cup almond flour (King Arthur preferred for finer texture)
- 3 eggs (at room temperature)
- 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
For the Cheesecake Layer:
- 6 oz cream cheese (Philadelphia brand preferred)
- 1/4 cup sweetener
- 1 egg
- 1 1/2 tsp vanilla extract
Instructions
- 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 a non-stick surface and even cooking.
- Make Cheesecake Mixture: In a small bowl, beat cream cheese, 1/4 cup sweetener, 1 egg, and vanilla until smooth and combined. Set aside to incorporate flavors.
- Prepare Wet Brownie Ingredients: Melt butter and cool slightly; whisk together with the 3 room-temperature eggs for 1-2 minutes until smooth. Stir in vinegar and red food coloring to activate the red velvet color and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt. Then gently fold into the wet mixture until just combined to maintain tenderness.
- Assemble Batter: Pour brownie batter into the prepared pan and smooth evenly. Spoon cheesecake mixture over in dollops, then gently swirl with a knife to create a marbled effect without overmixing.
- Bake: Bake at 350°F for 25-30 minutes until edges are set and the center has a slight jiggle, indicating fudgy brownies.
- Cool and Serve: Remove from oven and cool completely in pan to allow the cheesecake layer to set for cleaner slicing. Cut into squares to serve.
Notes
- Use room-temperature eggs to prevent the batter from seizing and ensure smooth batter.
- Do not overmix the batter to keep brownies tender and fudgy.
- Careful not to over-swirl the cheesecake topping to maintain a beautiful marble pattern.
- Allow brownies to cool fully before cutting to achieve cleaner slices and set filling.
- King Arthur almond flour is preferred for its finer texture, producing a more refined crumb.
- Use unsalted butter to better control the salt level in the brownies.
Keywords: gluten free, red velvet brownies, almond flour, cream cheese swirl, dessert, low carb brownies
