Homemade Red Velvet Brownie Bites Recipe

Introduction

Delight in these homemade Red Velvet Brownie Bites, a perfect blend of rich chocolate and creamy cheesecake swirls in every small, fudgy treat. These bite-sized desserts are ideal for parties, snacks, or anytime you crave something sweet and elegant.

Ingredients

• 9 tbsp butter (unsalted, Kerrygold recommended)
• 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

1. 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 thoroughly to prevent sticking. Sift the cocoa powder into a small bowl to remove lumps. Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for smooth blending.
2. Step 2: In a medium bowl, melt the butter. Whisk together melted butter, sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar until combined. Add eggs one at a time, fully incorporating each. Gently fold in the flour until no dry streaks remain, avoiding overmixing to keep brownies tender.
3. Step 3: In a separate bowl, beat cream cheese with sugar and vanilla until smooth and creamy, about one minute. Carefully fold in the egg yolk until just combined to create the cheesecake filling.
4. Step 4: Spoon about 1 tablespoon of brownie batter into each mini muffin cup, filling about halfway. Add approximately 1 teaspoon of the cheesecake filling on top, then cover with another teaspoon of brownie batter.
5. Step 5: Use a toothpick or thin skewer to swirl the layers gently in a figure-eight or circular motion, creating a marbled pattern without fully mixing the layers.
6. Step 6: Bake for 12 minutes, or until tops are set and spring back lightly but centers remain soft. Let cool in the pan for 5 minutes, then carefully remove brownie bites using a thin knife or offset spatula. Cool completely on a wire rack before serving.

Tips & Variations

• For a deeper chocolate flavor, ensure the espresso powder is fresh but use sparingly to avoid a coffee taste.
• Use gel-based red food coloring for more vibrant color without affecting batter consistency.
• Try adding a sprinkle of white chocolate chips in the brownie batter for extra richness.
• Substitute the vinegar with apple cider vinegar or lemon juice to maintain the classic red velvet tang.

Storage

Store the brownie bites in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best texture. You can also freeze them for up to 2 months—thaw overnight in the fridge and warm slightly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel-based?

Yes, regular liquid food coloring works fine but may slightly thin the batter and result in a less intense color. Gel food coloring is preferred for vibrant color without altering the texture.

Do I have to use espresso powder?

Espresso powder enhances the chocolate flavor without adding a coffee taste, but it’s optional. If you don’t have it, you can omit it; the brownies will still be delicious.

Homemade Red Velvet Brownie Bites Recipe

---

★★★★★

4.9 from 121 reviews

• Author: Ella
• Total Time: 27 minutes
• Yield: 24 brownie bites 1x

Pin Recipe

Print Recipe

Description

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 bite-sized treats, they offer a delightful contrast between chocolatey depth and creamy cheesecake, baked to perfection in a mini muffin pan.

---

Ingredients

Scale 1x2x3x

Brownie Mixture

• 9 tbsp unsalted butter (preferably Kerrygold), melted
• 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, room temperature
• 3/4 cup all-purpose flour (King Arthur recommended)

Cheesecake Swirl

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

---

Instructions

1. Prepare the Pan and Ingredients: Preheat your oven to 350°F (175°C). 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 gather all ingredients at room temperature, especially cream cheese and eggs, to ensure smooth blending and optimal texture.
2. Make the Brownie Batter: In a medium bowl, melt the butter and whisk it with sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar. The espresso powder enhances chocolate flavor subtly, while the vinegar deepens the red velvet taste. Whisk in the eggs one at a time until fully combined. Gently fold in the flour until just incorporated to avoid tough brownies.
3. Prepare the Cheesecake Swirl: In a separate bowl, beat the cream cheese with sugar and vanilla until smooth and creamy, about one minute. Fold in the egg yolk carefully without overbeating to maintain a soft, creamy texture.
4. Assemble the Brownie Bites: Spoon about 1 tablespoon of brownie batter into each mini muffin cup, filling halfway. Add about 1 teaspoon of the cheesecake filling on top, then cover with another teaspoon of brownie batter to seal. Use a toothpick to gently swirl the layers in a figure-eight or circular motion to create a marbled pattern without fully blending the layers.
5. Bake and Cool: Bake at 350°F for 12 minutes until the tops are set and spring back lightly, with slightly soft centers. Let cool in the pan for 5 minutes to set, then carefully remove with a thin knife or offset spatula. Allow the brownie bites to cool completely on a wire rack before serving to ensure clean edges and optimal texture.

Notes

• Ensure cream cheese and eggs are at room temperature for a smooth batter and filling.
• Sifting cocoa powder prevents lumps and streaks in the brownies.
• Do not overmix the batter or swirl to keep brownies tender and visually appealing.
• Use a mini muffin pan for bite-sized portions and even baking.
• The espresso powder enhances chocolate flavor without adding coffee taste.
• Allow brownies to cool fully before removing for best shape retention.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Brownie Bites, mini brownies, cheesecake swirl brownies, red velvet dessert, bite-sized brownies, chocolate cheesecake bites