Name: Gluten-Free Red Velvet Brownies with Almond Flour Recipe
Prep time: 15 min
Cook time: PT-492947H58M13S
Total time: PT-492947H58M13S
Cuisine: American
Ingredients: 3/4 cup almond flour (King Arthur preferred for finer texture); 3 eggs (at room temperature); 10 tbsp unsalted butter (Kerrygold preferred); 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; 6 oz cream cheese (Philadelphia brand preferred); 1/4 cup sweetener; 1 egg; 1 1/2 tsp vanilla extract

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Introduction

These gluten-free red velvet brownies combine the rich chocolatey flavor of traditional brownies with a creamy cheesecake swirl. Made with almond flour, they offer a tender, fudgy texture and a beautiful marbled appearance that’s perfect for any occasion.

Gluten-Free Red Velvet Brownies with Almond Flour Recipe - Recipe Image

Ingredients

3/4 cup almond flour (I always use King Arthur for a finer texture)
3 eggs (at room temperature to prevent the batter from seizing)
10 tbsp butter (Kerrygold unsalted butter 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
6 oz cream cheese (Philadelphia brand preferred for creaminess)
1/4 cup sweetener (for cheesecake layer)
1 egg (for cheesecake layer)
1 1/2 tsp vanilla (for cheesecake layer)

Instructions

Step 1: Preheat your oven to 350°F and grease an 8×8 inch baking pan with butter or cooking spray. This ensures the oven is fully heated and ready when your batter is prepared.
Step 2: 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.
Step 3: Melt the butter and let it cool slightly. Whisk the butter with the 3 room-temperature eggs for 1-2 minutes until emulsified. Add the vinegar and red food coloring, stirring until the mixture is evenly colored.
Step 4: In another bowl, whisk together the almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt. Fold the dry ingredients into the wet ingredients from Step 3 until just combined, being careful not to overmix.
Step 5: Pour the brownie batter into the prepared pan and smooth the surface. Spoon the cream cheese mixture over the batter in small dollops, then use a knife to swirl them together gently to create a marbled effect.
Step 6: Bake for 25-30 minutes until the edges are set but the center still jiggles slightly when the pan is shaken. Allow the brownies to cool completely in the pan before cutting to help the cheesecake layer set and make cleaner slices.

Tips & Variations

Use room-temperature eggs to ensure the batter mixes smoothly and avoids seizing.
For a more intense red color, use gel food coloring instead of liquid.
Substitute the sweetener with your preferred granulated sugar or a sugar-free alternative compatible with baking.
Add 1/2 cup chopped walnuts or pecans to the batter for added texture and flavor.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Reheat by letting them come to room temperature or warming gently in the microwave for 10-15 seconds. They also freeze well—wrap tightly and store for up to 2 months, thawing overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond flour with another gluten-free flour?

Yes, you can substitute with other gluten-free flours like oat or coconut flour, but keep in mind this may change the texture and moisture of the brownies. Almond flour provides a tender, moist crumb that’s hard to replicate exactly.

Why is vinegar used in this recipe?

The vinegar reacts with the baking powder and food coloring to develop the classic red velvet tang and vibrant color. It also helps tenderize the batter for a moist texture.