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Gluten Free Red Velvet Brownies with Almond Flour

Indulge in these soft, fudgy gluten-free red velvet brownies with a luscious cream cheese swirl, combining nostalgia and modern dietary needs for a delightful treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Brownie Base Ingredients
  • 3/4 cup almond flour Opt for finely ground almond flour for the best texture.
  • 3 large eggs Using room temperature eggs helps emulsify the batter smoothly.
  • 10 tbsp unsalted butter Let it cool slightly after melting to prevent curdling the eggs.
  • 1/3 cup cocoa powder Use high-quality unsweetened cocoa powder for rich chocolate flavor.
  • 3/4 cup sweetener A blend of erythritol and stevia or alternative sweeteners can be used.
  • 1 tsp baking powder Provides lift without making brownies too airy.
  • 1 tsp vinegar Enhances the red color of the brownies.
  • 1 tbsp red food coloring Use gel or natural food coloring for an intense hue.
  • 1/4 tsp salt Enhances the overall flavor.
Cream Cheese Layer Ingredients
  • 6 oz cream cheese Allow to come to room temperature for easy mixing.
  • 1/4 cup sweetener Adjust sweetness according to your preference.
  • 1 large egg Use room temperature egg for creamy texture.
  • 1 1/2 tsp vanilla extract Always use pure vanilla extract for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.
  2. In a small bowl, beat together the cream cheese, 1/4 cup sweetener, 1 egg, and vanilla extract until smooth. Set aside.
Mixing the Batter
  1. Melt the butter and allow it to cool for about 5 minutes.
  2. In a mixing bowl, whisk together the melted butter and 3 eggs until frothy. Add in vinegar and red food coloring.
  3. In a separate bowl, whisk together almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt.
  4. Gently fold the wet ingredients into the dry mixture.
Baking
  1. Pour brownie batter into the greased baking pan and spread evenly.
  2. Spoon the cream cheese mixture over the brownie batter and swirl with a knife or toothpick.
  3. Bake for 25-30 minutes. The edges should be firm and the center slightly jiggly.
Cooling
  1. Allow the brownies to cool completely in the pan before cutting them into squares.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for a week. Freezing is also an option for up to 3 months.