Homemade Red Velvet Brownie Bites Recipe
These Homemade Red Velvet Brownie Bites combine the rich, fudgy texture of brownies with a creamy cheesecake swirl for a decadent bite-sized treat. Perfectly balanced with cocoa, a hint of espresso, and vibrant red food coloring, these mini treats bake quickly and impressively, ideal for parties or a special dessert snack.
- 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 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)
Cheesecake Swirl:
- 9 oz cream cheese (room temperature, about 70°F)
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
Instructions
- Prepare and Preheat: Preheat your oven to 350°F (175°C). Generously grease a mini muffin pan with butter or cooking spray, making sure to coat all sides and bottoms to prevent sticking and ensure easy removal. Sift the cocoa powder to remove lumps and gather all ingredients, especially cream cheese and eggs, at room temperature for smooth blending.
- Make Brownie Batter: In a medium bowl, melt the 9 tablespoons of unsalted butter. Whisk in sugar, sifted cocoa powder, vanilla extract, red food coloring, salt, espresso powder, and vinegar until smooth. Whisk the eggs in one at a time, fully incorporating each before adding the next. Gently fold in the flour until just combined to avoid toughness—stop when no dry streaks remain.
- Prepare Cheesecake Filling: In a separate bowl, beat the room-temperature cream cheese with sugar and vanilla extract using a whisk until smooth and creamy, about 1 minute. Carefully fold in the egg yolk until just incorporated, maintaining a soft texture for baking.
- Assemble Brownie Bites: Spoon about 1 tablespoon of the brownie mixture into each mini muffin cup, filling it halfway. Add about 1 teaspoon of the cheesecake filling on top, then spoon another teaspoon of brownie batter to cover. Using a toothpick or skewer, gently swirl the layers in a figure-eight or circular pattern without fully mixing, to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 12 minutes, until the tops are just set and spring back lightly when touched but centers remain fudgy. Remove from oven and let the brownie bites cool in the pan for 5 minutes to firm up.
- Cool and Serve: Carefully loosen each bite from the pan using a thin knife or offset spatula to avoid breaking. Transfer to a wire rack and allow to cool completely before serving. Enjoy the rich and creamy contrast in every bite!
Notes
- Ensure cream cheese and eggs are at room temperature for smooth blending and better texture.
- Sifting cocoa powder prevents lumps and streaky appearance in brownies.
- Do not overmix the brownie batter once flour is added to avoid tough brownies.
- Gently swirl the cream cheese and brownie layers to maintain the red velvet pattern without muddling.
- Use a mini muffin pan for the perfect bite size and even cooking.
- Cool brownies completely for clean removal and optimal texture.
Keywords: red velvet brownie bites, cheesecake swirl brownies, mini brownies, red velvet dessert, bite-sized brownies, homemade brownies
