This recipe for Gluten-Free Red Velvet Brownies from K.C. the G-Free Foodie is sure to please everyone – you might want to make a double batch! This recipe makes delicious, cake-like Red Velvet brownies that will do the South proud.
I don’t know about you, but I love me some red velvet. Red Velvet Cake, Red Velvet Cupcakes, and especially these gluten-free Red Velvet Brownies. It’s like having the best of both worlds. A vanilla base with a touch of cocoa and then that bold red hue. What’s not to love?
In the Victorian Era, when Red Velvet Cake first took the stage, the crimson hue was the result of a chemical reaction between the cocoa, vinegar and buttermilk. Nowadays, most cocoa undergoes a process called Dutch Processing. It gives the cocoa a milder taste but it also changes the pH of the cocoa, which prevents the color changing chemical reaction from occurring. The red color can either be derived naturally from the addition of beet juice, or simply by adding red food coloring. Learn more about the types of cocoa powder here.
Now, there’s on last thing that we’ll need to address. Cream Cheese Frosting. I’m a huge fan, so when I tell you that you truly won’t miss it, trust me. However, if you really can’t bring yourself to do Red Velvet anything without Cream Cheese Frosting, I totally respect that. If you need a vegan take on this deliciousness, here’s my favorite vegan recipe for Red Velvet Cupcakes with Cream Cheese Frosting.
If you’re simply a brownie fan, try my Fully Loaded Brownies next! Check out our BEST Gluten-Free Brownies and Walnut Blondies (they’re dairy-free!) too.
Gluten-Free Red Velvet Brownies
Ingredients
- ¾ cup Gluten Free Flour Blend
- ¾ tsp. xanthan gum if your blend does not contain binder
- ¼ tsp. salt
- ½ tsp. baking powder
- 1/4 cup high quality cocoa powder
- ½ cup butter or canola, olive or corn oil, if you’re dairy free
- 2 eggs
- 3 tsp. gluten-free vanilla extract
- 1/2 cup white sugar
- 3 tbsp. water or cold coffee
- 3/4 cup brown sugar
- 1 1/2 oz. red food coloring
Instructions
- Preheat oven to 350°. Lightly spray 8 x 8 inch square pan with cooking spray.
- In a small bowl combine flour, xanthan gum (if using), salt, baking powder, and cocoa. Mix and set aside.
- In using a standing or hand mixer, combine butter and eggs together. Add vanilla, both types of sugar and the food coloring, and mix until fully blended. Slowly mix in flour mixture and water. Once all flour is combined, spread evenly into pan.
- Bake on center rack for 30-35 minutes or until toothpick comes out with just a few crumbs.
- Cool completely and serve.
Video
Notes
Nutrition
Photos: Meg van der Kruik
