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