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

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

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.
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.
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.
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.
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