Introduction

These Homemade Red Velvet Brownie Bites combine the rich, fudgy texture of classic brownies with a creamy cheesecake swirl. Perfectly portioned in mini bites, they make an irresistible treat for any occasion.

Three small red velvet roll cakes are placed closely on a white plate. Each cake has two clear layers: a thick, deep red, moist cake layer that forms the base and outer edge, and creamy white frosting swirled inside the cake in a spiral pattern on top. The texture of the cake looks soft with a few loose crumbs around it on the plate. The plate sits on a folded beige cloth atop a white marbled surface, with a hint of a red ribbon blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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 filling)
1/2 tsp vanilla extract (for cheesecake filling)
1 egg yolk (for cheesecake filling)

Instructions

Step 1: Preheat your oven to 350°F and generously grease a mini muffin pan with butter or cooking spray, coating sides and bottoms thoroughly. Sift the cocoa powder to remove lumps and ensure a smooth batter. Make sure all ingredients, especially cream cheese and eggs, are at room temperature for best texture.
Step 2: In a medium bowl, melt the butter and whisk in sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar until combined. Whisk in eggs one at a time until fully incorporated. Gently fold in flour until no dry streaks remain; avoid overmixing.
Step 3: In a separate bowl, beat cream cheese with sugar and vanilla until smooth and creamy, about 1 minute. Fold in the egg yolk gently until just combined to keep the filling soft and smooth.
Step 4: 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. Use a toothpick to swirl the layers gently in a figure-eight or circular motion, creating a marbled effect.
Step 5: Bake for 12 minutes until tops are set and spring back lightly when touched, with centers still fudgy. Cool in the pan for 5 minutes, then carefully remove each bite with a thin knife or offset spatula. Allow to cool completely on a wire rack before serving.

Tips & Variations

Use espresso powder to enhance the chocolate flavor without adding a coffee taste.
Ensure cream cheese is fully softened to avoid lumps in the cheesecake swirl.
Try adding white chocolate chips for extra sweetness and texture.
For a festive touch, sprinkle a few red or white sugar pearls on top before baking.

Storage

Store the brownie bites in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving for the best texture. They can also be frozen for up to 2 months; thaw in the fridge overnight.

How to Serve

The image shows a cooling rack holding twelve small red velvet cupcakes with cream cheese filling peeking through the tops in uneven patches of white. The cupcakes have a deep red color and a moist, slightly crumbly texture. The rack is set on a light-colored cloth with scattered red crumbs, and a loose deep red ribbon lies near the edge of the cloth. The background is a white marbled surface, adding a clean and bright feel to the picture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of King Arthur?

Yes, any all-purpose flour will work, but King Arthur is recommended for its consistent quality and results.

What if I don’t have mini muffin pans?

You can bake these in a standard muffin tin, but increase the baking time to about 20–22 minutes, and adjust the batter quantity accordingly to fill each cup halfway.