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Homemade Red Velvet Brownie Bites Recipe

★★★★★

4.5 from 147 reviews
  • Author: Ella
  • Total Time: 27 minutes
  • Yield: 24 mini brownie bites 1x

Description

These Homemade Red Velvet Brownie Bites combine the rich fudginess of classic brownies with the creamy tang of a cheesecake swirl. Made in a mini muffin pan, these bite-sized treats feature a vibrant red velvet batter enhanced with cocoa and espresso powder, topped with a smooth cream cheese mixture swirled throughout. Perfect for parties or an indulgent snack, they bake quickly to a moist, tender texture with a beautiful marbled appearance.

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, ~70°F)
  • 3 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1 egg yolk

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a mini muffin pan with butter or cooking spray, ensuring each cup is well coated on the sides and bottom to prevent sticking and facilitate easy removal.
  2. Sift Cocoa and Prepare Ingredients: Sift the cocoa powder into a small bowl to remove lumps, ensuring a smooth batter. Make sure all ingredients, especially cream cheese and eggs, are at room temperature for optimal mixing and texture.
  3. Make Brownie Batter: In a medium bowl, melt the butter and combine it with the sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar. Whisk until well blended. Add the eggs one at a time, fully incorporating each before adding the next. Gently fold in the flour just until no streaks remain to keep the brownies tender.
  4. Prepare Cheesecake Swirl: In a separate bowl, beat the cream cheese, sugar, and vanilla using a whisk until smooth and creamy, about one minute. Fold in the egg yolk gently to avoid overmixing and graininess.
  5. Assemble Brownie Bites: Spoon about 1 tablespoon of brownie batter into each mini muffin cup, filling halfway. Add about 1 teaspoon of cheesecake filling on top, then top with another teaspoon of brownie batter. Use a toothpick or skewer to swirl the layers carefully, creating a marbled pattern without overmixing.
  6. Bake: Bake in the preheated oven for 12 minutes, or until the tops are set and spring back lightly when touched, with centers remaining slightly soft and fudgy.
  7. Cool and Serve: Let the brownie bites cool in the pan for 5 minutes to firm up. Carefully remove them using a thin knife or offset spatula to prevent breaking. Allow to cool completely on a wire rack before serving.

Notes

  • Ensure all ingredients, especially cream cheese and eggs, are at room temperature for better mixing and texture.
  • Sifting the cocoa powder prevents lumps and ensures an even batter.
  • Do not overmix after adding flour to avoid tough brownies.
  • Be gentle when swirling the cheesecake into the brownie batter to keep a distinct marbled effect.
  • Use a greased or non-stick mini muffin pan to help with clean removal of bites.
  • Allow bites to cool completely to set textures properly before eating.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet brownie bites, cheesecake swirl brownies, mini brownies, red velvet dessert, bite-sized brownies, holiday treats

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Find it online: https://delishwithella.com/homemade-red-velvet-brownie-bites-recipe/