GF Friday: Red velvet brownies with boozy coconut-cream cheese frosting
These brownies are appropriately named. The lush, chocolate brownies are tinted red to deliver a lovely red velvet brownie. The boozy frosting includes coconut-flavored vodka and is for adults only.
What more could your sweetie love than these decadent, red velvet brownies? How about decadent, red velvet brownies with a fabulous vodka-tinged, creamy frosting?
One bite of these goodies, and you'll be in love… with this dessert. I used coconut-flavored vodka for the frosting, with some coconut flakes sprinkled over the top for added texture. Use your favorite flavored vodka instead of the coconut, if you'd like. There are so many that would go well with chocolate.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Gluten-free red velvet brownies with boozy coconut-cream cheese frosting recipe
Rich and decadent, these brownies will prove your love to your sweetie. If you don't want to add the alcohol to the frosting recipe, replace it with 1 tablespoon of milk and 1/2 teaspoon of pure vanilla extract.
Prep time: 10 minutes | Cook time: 20-25 minutes | Rest time: 30 minutes | Total time: 1 hour 5 minutes
For the frosting
- 1-1/2 to 2 cups powdered sugar
- 6 ounces cream cheese, softened
- 1-1/2 tablespoons butter, softened
- 1-1/2 tablespoons coconut-flavored vodka
- Dried coconut flakes, for garnish
For the brownies
- 3/4 cup gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 eggs
- 2 tablespoons butter, melted
- 1-1/2 tablespoons red food color gel
- Nonstick cooking spray
For the frosting
- To a medium bowl, add the powdered sugar and cream cheese. Blend with a mixer until smooth. Add the butter and vodka, and blend until combined.
- If you want the frosting to be thicker, then add more powdered sugar. If you need it a bit thinner, then add a bit of milk 1 teaspoon at a time.
- Mix until you reach your desired consistency.
For the brownies
- Preheat your oven to 325 degrees F. Line an 8 x 8-inch metal baking pan with aluminum foil so it hangs over the edges slightly. Spray it lightly with the nonstick cooking spray.
- In a small bowl, blend the flour, cocoa powder, baking soda and salt.
- Add the sugar to a separate, large bowl. Add the butter and eggs, and blend with a mixer to combine. Add the food color, and blend until combined.
- Add the dry mixture to the wet mixture a little at a time. Blend until smooth.
- Pour the batter into the lined pan, and bake for 20 to 25 minutes or until a knife inserted in the center of the brownies comes out clean.
- Allow the brownies to cool, then remove them from the pan by lifting them out with the aluminum foil. Cool completely on a wire rack, then carefully peel off the foil.
- Place the brownies on a cutting board, and cut into 9 even squares.
- Add the frosting to the cooled brownies, and sprinkle the coconut flakes over the top.
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