Gluten-Free Red Velvet Brownies for Two
Warm and fudgy Gluten-Free Red Velvet Mug Brownies are the perfect dessert to share with someone special. So easy to whip up fast, this decadent treat is baked in ramekins and makes just two servings!
Table of Contents
Why You’ll Love These Red Velvet Brownies
This dessert is sure to please any red velvet lover or any chocolate lover or any brownie lover or anyone you love that you want to share it with. That is if you want to share! Here’s why…
- Makes just two. If you don’t want to make a whole batch of red velvet brownies, this is perfect. It’s seriously one of the best gluten-free dessert recipes for two because it makes just a pair of red velvet brownies.
- Quick and easy. You can whip up the batter in just a few minutes and pop them in the oven for about 20 minutes, then enjoy right away. No need to fuss with layers and frosting a whole red velvet cake.
- Easy gluten free treat. No, GF baking doesn’t have to be complicated. This recipe is super simple and made with basic ingredients.
- So fudgy. The perfect balance of ingredients and taking care not to overbake ensures you end up with a gooey, fudgy brownie with a lightly chocolaty flavor. It’s not super rich chocolate, but has that characteristic tang of red velvet.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Need more red velvet treats? Try Gluten Free Red Velvet Cookies or Gluten Free Red Velvet Cupcakes!
How to Make Gluten Free Red Velvet Mug Brownies
For this recipe, the only special gluten-free ingredients you’ll need are almond flour and brown rice flour. So grab those, a small bowl and some ramekins, and I’ll give you a quick overview of how you’ll make them.
- Cream the ingredients. Beat the butter and sugar until the mixture is light and fluffy. Then blend in the egg, and increase the speed to medium-high for a few minutes until the mixture is pale.
- Make it chocolaty. Now blend in the cocoa powder, food coloring, vinegar, and vanilla that gives red velvet brownies their characteristic color and flavor.
- Add dry ingredients. Mix in the almond flour, brown rice flour, and salt until combined.
- Divide and bake. Split the batter between two ramekins and bake at 325°F for 20-25 minutes or until barely set, but still fudgy in the center.
- Enjoy. Serve while still warm just as-is, or try some of my serving suggestions below.
Tips and Variations
Here are a few things to remember when making this recipe:
- Whip it good. The key to these gluten-free brownies is to whip the egg and sugar mixture until it’s thick. It should also be light in color. This will take a few minutes.
- Make it easier to mix. Since you are making a small batch in a small bowl, if your hand mixer will operate with only one of the beater blades, that is what I would suggest.
- Bake in the right size container. I like baking the red velvet brownies in 6 ounce ramekins.
- Don’t overbake. You’ll want to slightly underbake them so that they are totally ooey gooey, and then serve them right away.
- Add more chocolate. Before baking the brownies, sprinkle a couple of teaspoons of chocolate chips over the top. You can use any kind you like, but white chocolate gives a nice pop of color.
Serving Suggestions
These red velvet brownies are so rich and fudgy that they are a treat all on their own. But it’s never a bad idea to make them even more over-the-top decadent. Here are some ideas…
- Go a la mode. Yes, brownies are always better with a scoop of ice cream, especially when you double your red velvet goodness with Red Velvet Ice Cream or try No-Churn Cheesecake Ice Cream which gives the flavor of cream cheese frosting.
- Speaking of frosting. You can make a batch of Cream Cheese Frosting or add a little Greek yogurt cream cheese topping
- Give them a drizzle. Some Hot Fudge Sauce or Caramel Sauce is especially good if you are turning them into sundaes with that ice cream I mentioned.
- Try a little fruit. Add some freshness with sliced strawberries or a spoonful of homemade Cherry Pie Filling.
Gluten Free Red Velvet Mug Brownies for Two
Warm and fudgy Gluten-Free Red Velvet Mug Brownies are the perfect dessert to share with someone special. So easy to whip up fast, this decadent treat is baked in ramekins and makes just two servings!
Servings: 2
Ingredients
- 2 tablespoons unsalted butter at room temperature
- 1/3 cup sugar
- 1 large egg at room temperature
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vinegar
- 1/2 teaspoon red food coloring
- 1/2 teaspoon vanilla extract
- 2 tablespoons almond flour
- 1 tablespoon brown rice flour
- 1 pinch salt
Instructions
- Preheat oven to 325°F.
- In a small bowl, beat the butter and sugar with an electric hand mixer (use only one beater blade, if possible) on low speed until combined, then increase speed slowly to medium-high and mix until until light and fluffy.
- Add the egg and beat on medium high for a minute or two, until light in color.
- Add the the cocoa powder, food coloring, vinegar, and vanilla and beat on medium speed until combined and one uniform color.
- Add the almond flour, brown rice flour, and salt, and mix on medium-low speed until combined.
- Divide evenly between two ramekins, and place ramekins on a baking sheet
- Bake at 325°F for 20-25 minutes or until barely set, but still fudgy in the center.
- Top with Greek yogurt cream cheese topping or Vanilla Bean Cheesecake No Churn Ice Cream, if desired.
Notes
- Adapted from Magnolia Days
Nutrition Facts
Gluten Free Red Velvet Mug Brownies for Two
Amount Per Serving (1 g)
Calories 331
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g40%
Cholesterol 123mg41%
Sodium 38mg2%
Potassium 72mg2%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 33g37%
Protein 5g10%
Vitamin A 485IU10%
Calcium 29mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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I had to show your post to my husband! He drooled!:) I think this is a great dish! The recipe sounds delicious but your beautiful pictures sealed the deal! Love this!
Thank you so much, Lisa. I apologize for any excessive drool around your house. 😉
Thank you for sharing this… I want to make it but I looked and I do not have any Brown Rice Flour and it’s way too cold here in Michigan to drive to the store for brown rice flour…..Any suggestions?
Thank you,
Jennifer
I’ve heard that someone used sorghum flour in a similar recipe, and if gluten isn’t a concern, you can try all purpose, or if gluten is, maybe just a gluten free flour blend.
Thank you for getting back with me so quickly… After I made my comment I found another comment with someone using Sorghum Flour. Went downstairs and found a jar of it…..Once the eggs and butter are at room temperature I will be whipping up a batch.
Thank you
Hope they worked out! Sorry, we had a crazy week and I just saw your comment.