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+ servings
stack of finished red velvet brownies

Gluten Free Red Velvet Brownies

Fudgy, chewy, and delicious, this twist on two classic recipes is the best dessert you'll bring to any party!
Prep Time 25 mins
Cook Time 25 mins
Cooling Time 1 hr
Total Time 1 hr 50 mins
Course Dessert
Cuisine American
Servings 16 brownies


  • Stand mixer
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Off set spatula
  • Baking Sheet
  • Parchment paper



  • 1 ½ cups gluten free all-purpose 1:1 flour
  • 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


  • 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


  • 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.


  • 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.
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