Homemade Red Velvet Brownie Bites Recipe
These Homemade Red Velvet Brownie Bites are fudgy, richly chocolaty mini brownies with a luscious cream cheese swirl. Perfectly portioned in a mini muffin pan, they combine the classic flavors of red velvet cake with the indulgent texture of brownies, finished with a creamy cheesecake topping that adds a luxurious contrast.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 mini brownie bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Mixture
- 9 tbsp unsalted butter (preferably Kerrygold)
- 1 1/4 cups sugar
- 1/4 cup cocoa powder (sifted)
- 1/2 tsp vanilla extract
- 1 tbsp red food coloring
- 1/8 tsp salt
- 1/4 tsp espresso powder
- 1/2 tsp vinegar
- 2 eggs
- 3/4 cup King Arthur all-purpose flour
Cheesecake Swirl
- 9 oz cream cheese, room temperature (about 70°F)
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F and generously grease a mini muffin pan with butter or cooking spray, coating the sides and bottoms to prevent sticking and ensure easy removal of the brownies.
- Sift Cocoa and Combine Brownie Ingredients: Sift the cocoa powder to remove lumps. In a medium bowl, melt the butter and whisk in sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar. The espresso powder enhances chocolate flavor subtly, and vinegar accentuates the red velvet tang.
- Add Eggs and Flour: Whisk in the eggs one at a time until fully incorporated. Gently fold in the flour just until there are no dry streaks to avoid toughness.
- Mix Cheesecake Filling: In a separate bowl, beat cream cheese with sugar and vanilla until smooth and creamy (about 1 minute). Fold in the egg yolk gently to keep the filling soft and silky.
- Assemble Brownie Bites: Spoon about 1 tablespoon of brownie batter into each muffin cup, filling halfway. Dollop about 1 teaspoon of cheesecake filling on top, then add another teaspoon of brownie batter to cover. Use a toothpick to swirl the layers gently in a figure-eight or circular motion, creating a marbled effect without overmixing.
- Bake: Bake the bites in the oven for 12 minutes until tops are set and spring back lightly, with a slightly soft and fudgy center.
- Cool and Remove: Let the brownie bites cool in the pan for 5 minutes to firm up. Use a thin knife or offset spatula to carefully loosen and remove each bite. Cool completely on a wire rack before serving for best texture.
Notes
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for smooth mixing and better texture.
- Sifting cocoa powder prevents lumps and streaks in the batter.
- Avoid overmixing the flour to keep brownies tender and fudgy.
- Swirling the cheesecake filling lightly helps achieve a pretty marbled pattern without blending layers completely.
- Cooling the bites before removing from the pan prevents crumbling.
Keywords: red velvet brownies, mini brownie bites, cheesecake swirl brownies, homemade brownies, dessert bites
