Gluten free red velvet brownies are like the fudgiest brownies you’ve ever had, with a little twist. They make the perfect weekend treat for the whole family!
Red velvet cake might be my favorite classic dessert of all time. It is rich, yet fluffy, and layered with classic cream cheese frosting takes it to the next level. Second in line for favorite classics would have to be fudgy brownies. I mean there is just nothing better than a brownie with an ice cold glass of milk.
I decided to combine these two favorites into the most delicious gluten free brownie recipe ever! The best part, it takes minimal dishes, just a few ingredients, and they come together so quickly! You won’t regret treating yourself to this twist on a classic, I promise!
HOW DO YOU MAKE GLUTEN FREE RED VELVET BROWNIES
Preheat the oven to 350°F. Grease an 8-inch x 12-inch baking sheet and line with parchment paper, leaving a 2 inch overhang. (NOTE: You can also use an 11x7 baking pan if you would prefer).
Mix the wet ingredients by melting together the chocolate and butter in a microwave safe bowl. Be sure not to overheat, otherwise the chocolate will seize up. Whisk the sugar and eggs together in a large bowl until combined. Add the chocolate mixture, and whisk until combined. Add vanilla extract, and red food coloring, stirring until combined.
Combine the dry ingredients on top of the wet, folding together until well combined. Pour in the pan, and bake for 25-30 minutes, or until a toothpick inserted in the center barely begins to come out clean. Remove the brownies from the oven, and let cool for 10 minutes. Place them in the refrigerator to finish cooling. This stops the cooking process, and results in fudgier brownies.
HOW DO YOU MAKE CLASSIC CREAM CHEESE FROSTING?
Make the cream cheese frosting by add the cream cheese and butter to the bowl of a stand mixer, and beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
Combine the remaining ingredients, and mix on low until combined. Turn the mixer off, scrape down the sides of the bowl, and return the mixer to medium-high speed until the frosting is light and fluffy.
Remove the brownies from the pan, and spread cream cheese frosting evenly over the top. Top with your favorite sprinkles, and refrigerate until the frosting is firm. Cut into 16 squares or desired shapes with a cookie cutter, and enjoy!
WHAT DO YOU NEED FOR GLUTEN FREE RED VELVET BROWNIES?
- Gluten free all-purpose 1:1 ratio flour
- Cassava flour
- Cocoa powder
- Kosher salt
- Dark chocolate chips
- Unsalted butter
- Granulated sugar
- Eggs
- White vinegar
- Vanilla extract
- Red food coloring
WHAT DO YOU NEED FOR CLASSIC CREAM CHEESE FROSTING?
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Kosher salt
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ENJOY, and let me know what you think over on Instagram @thesugarandsaltco!
Gluten Free Red Velvet Brownies
Equipment
- Stand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Off set spatula
- Baking Sheet
- Parchment paper
Ingredients
RED VELVET BROWNIE INGREDIENTS
- 1 ½ cups gluten free all-purpose 1:1 flour
- ⅓ cup cassava flour
- 1 tablespoon cocoa powder
- ½ teaspoon kosher salt
- ¾ cup dark chocolate chips
- ¾ cup unsalted butter 1 ½ sticks
- 1 cup granulated sugar
- 4 each eggs
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1 bottle red food coloring (1 ounce)
- Cream cheese frosting
- Sprinkles of choice
CREAM CHEESE FROSTING INGREDIENTS
- 1 cup cream cheese, room temperature (1 8 ounce package)
- ¾ cup unsalted butter, room temperature (1 ½ sticks)
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon coarse Kosher salt
Instructions
- Preheat the oven to 350°F. Grease an 8-inch x 12-inch baking sheet and line with parchment paper, leaving a 2 inch overhang. (NOTE: You can also use an 11x7 baking pan if you would prefer).
- Mix the wet ingredients by melting together the chocolate and butter in a microwave safe bowl. Be sure not to overheat, otherwise the chocolate will seize up. Add sugar and eggs together in a large bowl and whisk until combined. Add the chocolate mixture, and whisk until combined. Add vanilla extract, and red food coloring, stirring until combined.
- Add the dry ingredients on top of the wet, folding together until well combined. Pour in the pan, and bake for 25-30 minutes, or until a toothpick inserted in the center barely begins to come out clean. Remove the brownies from the oven, and let cool for 10 minutes. Place them in the refrigerator to finish cooling. This stops the cooking process, and results in fudgier brownies.
- Meanwhile, make the cream cheese frosting. Add the cream cheese and butter to the bowl of a stand mixer, and beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
- Add the remaining ingredients, and mix on low until combined. Turn the mixer off, scrape down the sides of the bowl, and return the mixer to medium-high speed until the frosting is light and fluffy.
Notes
- This recipe can easily be made with regular all-purpose flour. Simply substitute out the gluten free all-purpose flour and the cassava flour for equal amounts of regular all-purpose flour.
- Be sure to take the brownies out of the oven AS SOON as they are ready, to prevent them from over baking.
- When making the frosting, beat it until it is fluffier than you would think is necessary. It loses air quickly, and will be easier to spread if it has a lot of air whipped in.
