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Gluten-Free Red Velvet Brownies with Almond Flour Recipe

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★★★★★

4.8 from 106 reviews

These Gluten-Free Red Velvet Brownies are a decadent treat featuring a fudgy almond flour brownie base swirled with a creamy cheesecake layer. Made with almond flour for a fine crumb and natural ingredients like vinegar and red food coloring, the recipe delivers a classic red velvet flavor with a tender, moist texture. Perfect for those seeking a gluten-free dessert that doesn’t sacrifice indulgence.

Ingredients

Scale

Brownie Base:

  • 3/4 cup almond flour (King Arthur preferred for finer texture)
  • 3 eggs (at room temperature)
  • 10 tbsp butter (unsalted, 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with butter or cooking spray to ensure the batter doesn’t stick and the brownies bake evenly.
  2. 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.
  3. Prepare Wet Brownie Ingredients: Melt the butter and allow it to cool slightly. Whisk the melted butter with the 3 room-temperature eggs for 1-2 minutes until emulsified. Stir in the vinegar and red food coloring until the mixture is evenly colored with a deep red tone.
  4. Combine Dry Ingredients: In a separate bowl, whisk together almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt.
  5. Mix Batter: Fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to maintain tender brownies.
  6. Assemble in Pan: Pour the brownie batter into the prepared pan and smooth into an even layer. Spoon dollops of cheesecake mixture over the batter. Using a knife, swirl the two mixtures to create a marbled effect without over-swelling.
  7. Bake: Bake at 350°F (175°C) for 25-30 minutes until edges are set and the center jiggles slightly when shaken gently.
  8. Cool and Serve: Remove from the oven and cool completely in the pan to allow the cheesecake layer to set. Cut into squares and serve.

Notes

  • Using room-temperature eggs prevents the batter from seizing and ensures better emulsification.
  • Do not overmix the batter to keep the brownies tender and fudgy.
  • The slight jiggle in the center signals perfectly baked fudgy brownies.
  • Cooling fully before cutting helps achieve clean, defined edges.
  • King Arthur almond flour is recommended for the best texture.
  • Philadelphia cream cheese is preferred for the creamiest cheesecake layer.

Keywords: red velvet brownies, gluten free brownies, almond flour brownies, cheesecake brownies, red velvet dessert, baked brownies, gluten free dessert

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