Name: Homemade Red Velvet Brownie Bites Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 9 tbsp unsalted butter (preferably Kerrygold); 1 1/4 cups sugar; 1/4 cup cocoa powder (sifted to remove lumps); 1/2 tsp vanilla extract; 1 tbsp red food coloring; 1/8 tsp salt; 1/4 tsp espresso powder; 1/2 tsp vinegar; 2 large eggs; 3/4 cup all-purpose flour (King Arthur preferred); 9 oz cream cheese (room temperature, about 70°F); 3 tbsp sugar; 1/2 tsp vanilla extract; 1 egg yolk

Ingredients

9 tbsp butter (unsalted, such as 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 all-purpose flour (King Arthur recommended)

9 oz cream cheese (room temperature, about 70°F)

3 tbsp sugar (for cheesecake filling)

1/2 tsp vanilla extract (for cheesecake filling)

1 egg yolk (for cheesecake filling)

Instructions

Step 1: 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.

Step 2: Sift the cocoa powder into a small bowl to remove lumps and set aside. Ensure all ingredients, especially cream cheese and eggs, are at room temperature for smooth blending.

Step 3: In a medium bowl, melt the butter. Whisk in sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar until combined.

Step 4: Add eggs one at a time, whisking well after each addition. Gently fold in the flour until just combined—avoid overmixing to keep brownies tender.

Step 5: In a separate bowl, beat cream cheese with sugar and vanilla until smooth and creamy. Fold in the egg yolk gently until incorporated.

Step 6: Spoon about 1 tablespoon of brownie batter into each muffin cup, filling halfway. Add about 1 teaspoon of cheesecake filling on top, then cover with another teaspoon of brownie batter.

Step 7: Use a toothpick or thin skewer to swirl the layers in a figure-eight or circular motion, creating a marbled effect without overmixing.

Step 8: Bake for 12 minutes. The tops should be set and spring back lightly, while centers remain fudgy. Let cool in the pan for 5 minutes.

Step 9: Gently remove bites using a thin knife or offset spatula to avoid breaking. Cool completely on a wire rack before serving.

Tips & Variations

Substitute espresso powder with instant coffee granules for a similar chocolate enhancement.

Use gel-based red food coloring for a more vibrant red without altering batter consistency.

For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.

Try adding chopped pecans or walnuts to the batter for extra crunch and flavor.

FAQs

Can I make these brownie bites ahead of time?

Yes, you can prepare and bake them a day in advance. Store the cooled bites in the refrigerator and bring them to room temperature before serving for the best texture and flavor.

What makes red velvet brownies different from regular brownies?

Red velvet brownies use a small amount of cocoa powder combined with red food coloring and vinegar for that characteristic color and tangy flavor, along with a softer, more tender crumb compared to traditional brownies.