Introduction

These Homemade Red Velvet Brownie Bites offer a decadent twist on classic brownies, combining rich cocoa with a creamy cheesecake swirl. Perfectly portioned and irresistibly fudgy, they make an ideal treat for any occasion.

Homemade Red Velvet Brownie Bites with Cream Cheese Swirl Recipe - Recipe Image

Ingredients

9 tbsp butter (unsalted, Kerrygold preferred)
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 swirl)
1/2 tsp vanilla extract (for cheesecake swirl)
1 egg yolk (for cheesecake swirl)

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. Sift the cocoa powder to remove lumps and ensure a smooth batter. Make sure all ingredients, especially the cream cheese and eggs, are at room temperature for better mixing.
Step 2: In a medium bowl, melt the butter and whisk together with sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar. Whisk in the eggs one at a time until fully combined. Gently fold in the flour until just mixed, avoiding overmixing to keep the brownies tender.
Step 3: In a separate bowl, beat the cream cheese with sugar and vanilla until smooth and creamy, about one minute. Fold in the egg yolk gently to maintain a soft, creamy texture for the swirl.
Step 4: Spoon about 1 tablespoon of the brownie batter into each mini muffin cup, filling halfway. Add about 1 teaspoon of the cheesecake mixture on top, then cover with another teaspoon of brownie batter to seal.
Step 5: Use a toothpick or thin skewer to create a swirled pattern by dragging it through the layers in a figure-eight or circular motion, being careful not to overmix to preserve the red velvet appearance.
Step 6: Bake for 12 minutes until the tops are set and spring back lightly to the touch, with soft, fudgy centers. Let the bites cool in the pan for 5 minutes, then gently remove each using a thin knife or small offset spatula. Cool completely on a wire rack before serving.

Tips & Variations

Use room temperature ingredients to ensure smooth mixing and better texture in both the brownie and cheesecake layers.
For a stronger chocolate flavor, increase the espresso powder slightly, but avoid adding too much to prevent a coffee taste.
Try swapping red food coloring with natural beet juice for a natural red hue.
For a festive touch, sprinkle some mini white chocolate chips or chopped nuts on top before baking.

Storage

Store these brownie bites in an airtight container in the refrigerator for up to 5 days. To enjoy them warm, let them come to room temperature or heat gently in the microwave for about 10 seconds. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without the cheesecake swirl?

Yes, you can omit the cheesecake filling for plain red velvet brownies. Simply increase the brownie batter slightly to fill each muffin cup.

What’s the role of vinegar in this recipe?

Vinegar reacts with baking soda and adds a subtle tang that enhances the red velvet flavor and helps lighten the texture of the brownies.

Homemade Red Velvet Brownie Bites with Cream Cheese Swirl Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

These Homemade Red Velvet Brownie Bites combine the rich, fudgy texture of classic brownies with the vibrant color and subtle tang of red velvet, topped with a luscious cheesecake swirl. Perfectly portioned as mini treats, they offer a delightful balance of chocolate and creamy cheesecake in every bite, ideal for parties, snack time, or dessert.

Author: Dana
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 large eggs
3/4 cup all-purpose flour (King Arthur recommended)

Cheesecake Swirl:

9 oz cream cheese (room temperature, around 70°F)
3 tbsp sugar
1/2 tsp vanilla extract
1 large egg yolk

Instructions

Prepare Your Equipment and Ingredients: Preheat your oven to 350°F. Generously grease a mini muffin pan with butter or cooking spray, coating sides and bottoms to prevent sticking and ensure easy removal. Sift the cocoa powder to remove lumps. Make sure all ingredients, especially cream cheese and eggs, are at room temperature for smooth blending and better texture.
Make Brownie Batter: In a medium bowl, melt the butter and whisk together with sugar, sifted cocoa powder, vanilla extract, red food coloring, salt, espresso powder, and vinegar. The espresso powder intensifies the chocolate flavor, while vinegar enhances the red velvet tang. Whisk in eggs one at a time until fully incorporated. Gently fold in the flour until just combined to avoid toughness.
Prepare Cheesecake Filling: In a separate bowl, beat cream cheese with sugar and vanilla extract until smooth and creamy, about a minute. Avoid overmixing to prevent graininess. Fold in the egg yolk gently until just combined for a luscious filling.
Assemble Brownie Bites: Spoon about 1 tablespoon of brownie batter into each mini muffin cup to fill halfway. Add approximately 1 teaspoon of cheesecake filling on top, then cover with another teaspoon of brownie batter to seal. Use a toothpick or skewer to swirl through the layers in a figure-eight or circular motion carefully, creating a marbled effect without overmixing.
Bake: Place the pan in the preheated oven and bake for 12 minutes. The tops should be set and spring back lightly when touched, though centers remain slightly soft for fudgy texture.
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 gently lift them out to prevent breakage. Transfer to a wire rack to cool completely before serving.

Notes

Ensure cream cheese and eggs are at room temperature to achieve the best texture for both batter and filling.
Sifting cocoa powder is crucial to avoid lumps and ensure smooth batter.
Do not overmix the batter after adding flour to prevent tough brownies.
The espresso powder intensifies chocolate flavor without making it taste like coffee.
Use a gentle swirling motion to create a beautiful cheesecake pattern without muddying the red velvet colors.
Mini muffin pans require generous greasing for easy removal of bites.
Allow bites to cool completely for the best texture and ease in handling.

Keywords: red velvet brownie bites, cheesecake swirl brownies, mini brownies, red velvet dessert, bite-sized brownies, homemade brownie recipe