Gluten-Free Red Velvet Brownies with Almond Flour Recipe
Delight in these Gluten-Free Red Velvet Brownies made with almond flour, featuring a rich, fudgy texture and a creamy cheesecake swirl. Perfect for those seeking a gluten-free dessert without compromising on flavor or moistness.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 9 brownies (8x8 inch pan, cut into 3x3 squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Brownie Base
- 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
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 (175°C) and grease an 8×8 inch baking pan with butter or cooking spray. This ensures the oven is fully preheated and ready for baking once your batter is prepared.
- Make Cheesecake Mixture: In a small bowl, beat together the cream cheese, 1/4 cup sweetener, 1 egg, and vanilla extract until smooth and well combined, about 1-2 minutes. Set aside while preparing the brownie batter.
- Prepare Wet Brownie Mixture: Melt the butter and allow to cool slightly. Whisk the melted butter together with the 3 room-temperature eggs for 1-2 minutes until emulsified. Stir in the vinegar and red food coloring evenly to create a deep red tone.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt.
- Mix Brownie Batter: Fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix to maintain tenderness.
- Assemble in Pan: Pour the brownie batter into the prepared pan and smooth into an even layer. Spoon dollops of the cheesecake mixture over the batter, then use a knife to gently swirl for a marbled effect. Avoid over-swelling.
- Bake: Bake at 350°F (175°C) for 25-30 minutes until edges are set and the center slightly jiggles when the pan is shaken gently. This ensures fudgy brownies.
- Cool and Serve: Remove from oven and allow to cool completely in the pan before cutting into squares. Cooling helps the cheesecake layer set and enables cleaner slices.
Notes
- Use room-temperature eggs to prevent the batter from seizing and ensure smooth texture.
- King Arthur almond flour is preferred for a finer texture and more refined crumb.
- Philadelphia cream cheese creates the creamiest cheesecake swirl.
- Do not overmix batter to keep brownies tender.
- Check the doneness by gently shaking the pan; the center should have a slight jiggle for best fudgy texture.
- Allow brownies to cool completely before cutting for cleaner slices.
Keywords: gluten-free brownies, red velvet brownies, almond flour brownies, cheesecake brownies, gluten-free dessert, fudgy brownies, red velvet dessert
