Gluten Free Red Velvet Brownies (dairy free, too) are chewy and fudgy with just a hint of cocoa and vanilla.
I am an ambassador for Rodelle and used their Gourmet Baking Cocoa and Gourmet Vanilla Extract in this recipe. As always, all opinions are entirely my own. I am an ambassador for Rodelle because I LOVE their products and always have them stocked in my kitchen.
I have been wanting to make Gluten Free Red Velvet Brownies for AGES!
I am a HUGE fan of ❤️️ Red Velvet❤️️. You can read all about my love-affair with this tantalizing flavor profile in my BEST Gluten Free Red Velvet Cupcake Recipe (I discovered on my first married Valentine’s Day that my hubby doesn’t like cream cheese frosting. WTH!)
I have a variety of gluten free red velvet recipes on my blog ranging including Red Velvet Fudge (the first recipe on Flippin’ Delicious to go semi-viral), Gluten Free Red Velvet Mug Cake, Dairy Free Gluten Free Red Velvet Donuts, and a stunning Gluten Free Red Velvet Layer Cake that I baked for my sister’s wedding cake (with creamy frosting swirls.)
I also made some Gluten Free Red Velvet Cake Pops (that are in dire need of new photos) and a gluten free red velvet sandwich cookie recipe that is in my cookbook, The Essential Gluten-Free Cookie Guide.
I have wanted to make gluten free red velvet bar cookies just like this from the beginning of my red velvet obsession.
Each February they have been on my “to bake” list, but I haven’t gotten to them before Valentine’s Day.
This year I made them happen!
Just look at that perfect crinkle top. 😍 It melts in your mouth!
Next on my baking list: Ooey Goey Red Velvet Cookies from my friend Chandice at This Vivacious Life.
I adore red velvet with cream cheese frosting. I didn’t frost this batch because I wanted to show you that flaky top crust, but if frosting is what your heart desires whip up a half a batch of my easy cream cheese frosting (there is a dairy free opt, too.)
I used my favorite BEST Gluten Free Fudgy Brownies as the base recipe, tweaking it to cut the cocoa powder down to two tablespoons and adding a hefty spoonful of vanilla extract. I used Rodelle’s Gourmet Baking Cocoa and Vanilla Extract in this recipe. I also used Ryze’s Gluten Free “Blue Bag” of flour(they sent me a bag to sample), which made the red velvet brownies perfectly chewy. If you want fudgy brownies you could use Ryze’s “Yellow Bag” or my gluten-free flour blend.
- ½ cup + 2 tablespoons oil
- 1¼ cup sugar
- 2 Tablespoons Rodelle Gourmet Baking Cocoa
- ¼ teaspoon salt
- 1½ teaspoons Rodelle Gourmet Vanilla Extract
- 2 eggs
- 1¼ cup gluten free flour (I used Ryze's Blue Bag-it made them perfectly chewy)
- 1-2 teaspoons gel red food coloring (I used this Super Red Food Coloring)
- Preheat the oven to 350F. Line an 8x8 pan with parchment paper or lightly grease with cooking spray.
- In a bowl mix together the oil, sugar, and cocoa powder until well combined. Add the salt, vanilla, eggs, and gluten free flour and stir until combined.
- Add the red food coloring until your brownies reach your desired color.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until set and a toothpick inserted about 2 inches from the center comes out mostly clean, with only a few tiny crumbs clinging to it.
- Cool, then cut.