Description
These Gluten-Free Red Velvet Brownies with Almond Flour offer a rich, fudgy texture combined with a creamy cheesecake swirl. Perfect for those avoiding gluten without sacrificing flavor, this dessert blends almond flour with a classic red velvet profile and a luscious cream cheese layer for a decadent treat.
Ingredients
Scale
Brownie Base
- 3/4 cup almond flour (King Arthur recommended)
- 3 eggs (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
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan with butter or cooking spray. Doing this early ensures your oven is fully heated and the pan is ready when the batter is made.
- Mix Cheesecake Layer: 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 Ingredients: Melt the butter and let it cool slightly. Whisk it together with the 3 room-temperature eggs for 1-2 minutes until well emulsified. Stir in the vinegar and red food coloring until the mixture has a deep, even red color. The vinegar helps react with the baking powder to give the red velvet its characteristic tang and color.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt.
- Mix Batter: Fold the dry mixture into the wet ingredients until just combined, being careful not to overmix to maintain a tender crumb.
- Assemble Brownies: Pour the brownie batter into the prepared pan and smooth it out evenly. Spoon the cheesecake mixture over the batter in dollops and gently swirl them together with a knife, avoiding over-swirl to keep the marbled pattern distinct.
- Bake: Bake at 350°F (175°C) for 25-30 minutes until the edges are set but the center has a slight jiggle when shaking the pan gently. This ensures a fudgy texture.
- Cool and Serve: Remove from oven and let the brownies cool completely in the pan before slicing into squares. Cooling fully allows the cheesecake layer to set and results in cleaner, neater cuts.
Notes
- Use room-temperature eggs to prevent the butter and eggs from seizing when mixed.
- Finer almond flour, such as King Arthur’s, produces a smoother, more refined brownie texture.
- Do not overmix the batter to keep the brownies tender and fudgy.
- Swirling the cheesecake layer just a few times creates the best marbled effect for presentation.
- Allow the brownies to cool fully to ensure the cheesecake layer sets well and slices cleanly.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gluten-Free, Red Velvet Brownies, Almond Flour, Cheesecake Swirl, Fudgy Brownies, Low Carb Dessert
