Homemade Red Velvet Brownie Bites Recipe
These Homemade Red Velvet Brownie Bites combine the rich, fudgy texture of classic brownies with the indulgent cream cheese swirl of cheesecake, delivering bite-sized delights perfect for any occasion. Featuring deep red velvet hues enhanced by espresso powder and vinegar, these mini treats are baked in a muffin pan to create the perfect sweet and creamy contrast in every bite.
- 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 (e.g., 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, about 70°F)
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F and generously grease a mini muffin pan with butter or cooking spray, coating both the sides and bottoms to prevent sticking and allow for easy removal of brownies.
- Sift Cocoa and Mix Brownie Batter: Sift the cocoa powder into a bowl to remove lumps for smooth batter. In a medium bowl, melt the butter then whisk in sugar, sifted cocoa, vanilla, red food coloring, salt, espresso powder, and vinegar. Next, incorporate the eggs one at a time, mixing fully after each addition. Finally, gently fold in the flour until just combined; avoid overmixing to prevent toughness.
- Make Cheesecake Filling: In a separate bowl, beat cream cheese with sugar and vanilla until smooth and creamy, approximately one minute. Fold in the egg yolk gently, being careful not to overbeat so the filling stays soft and silky.
- Assemble Brownie Bites: Spoon about 1 tablespoon of brownie batter into each muffin cup, filling halfway. Add around 1 teaspoon of the cheesecake mixture on top, then cover with another teaspoon of brownie batter to seal. Use a toothpick or skewer to gently swirl the layers in a figure-eight or circular pattern to create a marbled effect without fully blending the colors.
- Bake: Place the pan in the preheated oven and bake for 12 minutes until the tops are just set and spring back lightly but the centers remain soft and fudgy.
- Cool and Remove: Allow the bites to cool in the pan for 5 minutes to firm up and make removal easier. Use a thin knife or offset spatula to carefully lift each brownie bite from the pan.
- Final Cooling: Transfer the bites to a wire rack and let cool completely before serving for the best texture and flavor.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for smooth mixing and better texture.
- Sifting cocoa powder prevents lumps and uneven color distribution in the batter.
- Be careful not to overmix flour into the batter to avoid dense, tough brownies.
- Gently swirl the cheesecake and brownie layers just enough to create a marbled effect, avoiding blending which dulls the red velvet appearance.
- Use a mini muffin pan for perfectly sized bites, easily adjustable to larger pans with longer baking times.
- Espresso powder intensifies chocolate flavor without adding coffee taste.
- Cooling briefly before removing the bites helps prevent them from breaking apart.
Keywords: red velvet brownie bites, cheesecake swirl brownies, mini brownies, red velvet dessert, bite-sized brownies, cream cheese brownies
Find it online: https://ricoloranz.com/homemade-red-velvet-brownie-bites-recipe/
