2 gluten-free red velvet brownies stacked on top of each other with heart candies
Print Pin
5 from 1 vote

Gluten-Free Red Velvet Brownies

The best homemade Gluten-Free Red Velvet Brownies. Thick, chocolatey and chewy! With a dairy-free option.
Course Dessert
Cuisine American
Keyword gluten-free dairy-free red velvet brownies, gluten-free red velvet brownies
Prep Time 10 minutes
Total Time 40 minutes
Servings 9 brownies
Calories 264kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

  • 1/2 cup butter, melted ,dairy-free use Smart Balance Butter
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar ,packed
  • 2 eggs ,room temperature
  • 1 tablespoon pure vanilla extract
  • 3/4 cup all-purpose gluten-free flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1/4 teaspoon xanthan gum ,leave out if your flour already has it
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon gluten-free red food coloring I used Red Velvet Bakery Emulsion

Instructions

  • Preheat oven to 350º F.
  • Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
  • In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.
  • Add in eggs one at a time and mix until fully combined.
  • In a medium-sized bowl combine gluten-free flour, xanthan gum (leave out if your flour already has it), cocoa powder, baking soda and salt and whisk together.
  • Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
  • Add the tablespoon of the red food coloring and mixed until fully combined.
  • Pour the brownie batter into the greased 8x8 sized baking pan.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.
  •  Allow the brownies completely cool before cutting them. Enjoy!
  • Store leftovers in an airtight container.

Notes

  • I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
  • For the dairy-free option I used Smart Balance butter.
  • Store in an air-tight container.
  • Mama says, "Please check all of your labels!"

Nutrition

Serving: 1brownie | Calories: 264kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 301mg | Potassium: 102mg | Fiber: 2g | Sugar: 29g | Vitamin A: 370IU | Calcium: 31mg | Iron: 1.3mg
Pin Recipe
Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!