Homemade Red Velvet Brownie Bites Recipe

Introduction

These Homemade Red Velvet Brownie Bites combine the rich, fudgy texture of brownies with a creamy cheesecake swirl for a delightful treat. Perfectly sized for snacking or sharing, they bring a festive pop of color and flavor to any occasion.

Ingredients

• 9 tbsp butter (unsalted, 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 eggs
• 3/4 cup all-purpose flour (such as King Arthur)
• 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

Instructions

1. Step 1: Preheat your oven to 350°F and generously grease a mini muffin pan with butter or cooking spray, coating both sides and bottoms to prevent sticking. Sift the cocoa powder to remove lumps, and ensure all ingredients, especially cream cheese and eggs, are at room temperature for smoother blending.
2. Step 2: In a medium bowl, melt the butter and whisk it with sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar until combined. Add eggs one at a time, mixing thoroughly after each. Gently fold in the flour until no dry streaks remain, being careful not to overmix.
3. Step 3: In a separate bowl, beat the room-temperature cream cheese with sugar and vanilla until smooth and creamy, about 1 minute. Fold in the egg yolk gently until combined, avoiding overbeating to keep the mixture soft.
4. Step 4: Spoon about 1 tablespoon of brownie batter into each greased muffin cup, filling halfway. Add roughly 1 teaspoon of the cheesecake mixture on top, then seal with another teaspoon of brownie batter. Swirl gently with a toothpick or skewer in a figure-eight or circular motion to create a marbled pattern without fully blending the layers.
5. Step 5: Bake for 12 minutes until tops are set and spring back lightly but centers remain fudgy. Let cool in the pan for 5 minutes, then carefully remove each bite using a thin knife or spatula. Allow to cool completely on a wire rack before serving.

Tips & Variations

• Use espresso powder to intensify the chocolate flavor without adding coffee taste.
• Ensure cream cheese and eggs are room temperature to prevent lumps and achieve smooth batter.
• For a festive look, try swirling with different colored food gels or adding mini chocolate chips inside.
• If you prefer a sharper cheesecake flavor, add a teaspoon of lemon juice to the cream cheese mixture.

Storage

Store brownie bites in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm slightly before serving for the best texture. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these in a standard muffin pan instead of mini?

Yes, you can use a standard muffin pan; just adjust the baking time to about 18-20 minutes and fill each cup accordingly.

What if I don’t have espresso powder?

If you don’t have espresso powder, omit it or substitute with instant coffee granules sparingly; it enhances flavor but isn’t essential.

Homemade Red Velvet Brownie Bites Recipe

---

★★★★★

4.6 from 125 reviews

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

Pin Recipe

Print Recipe

Description

Delight in these Homemade Red Velvet Brownie Bites, combining the rich, fudgy texture of classic brownies with a luscious cheesecake swirl. Perfectly portioned as mini treats, they feature a vibrant red velvet flavor enhanced by cocoa and espresso powder, and a creamy, tangy cheesecake center that adds a luxurious contrast. Ideal for parties, snacks, or anytime you crave a decadent bite-sized dessert.

---

Ingredients

Scale 1x2x3x

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

---

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F. Generously grease a mini muffin pan with butter or cooking spray to ensure easy release of the brownie bites after baking.
2. Sift Cocoa and Prepare Ingredients: Sift the cocoa powder to remove lumps for a smooth batter. Make sure all ingredients, especially cream cheese and eggs, are at room temperature to ensure smooth blending and optimal texture.
3. Make the Brownie Batter: In a medium bowl, melt the butter. Whisk together the 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 before adding the next. Gently fold in the flour until no dry streaks remain, taking care not to overmix.
4. Prepare the Cheesecake Filling: In a separate bowl, beat the room temperature 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 creamy during baking.
5. Assemble the 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. Spoon another teaspoon of brownie batter over the cheesecake filling to seal it. Use a toothpick to gently swirl the batter and cheesecake in a figure-eight or circular motion to create a marbled pattern without overmixing.
6. Bake: Bake the brownies in the preheated oven for 12 minutes. The tops should be just set and spring back lightly when touched, but the centers remain slightly soft and fudgy.
7. Cool and Serve: Let the brownie bites cool in the pan for 5 minutes to set. Use a thin knife or small offset spatula to gently remove each bite from the pan, then transfer to a wire rack to cool completely before serving.

Notes

• Ensure cream cheese and eggs are at room temperature for the smoothest batter and filling.
• Gently swirl the cheesecake and brownie batter to avoid muddying the red velvet color and pattern.
• You can substitute unsweetened cocoa powder with natural or Dutch-processed according to your preference, but the flavor and color may vary slightly.
• Using espresso powder enhances the chocolate flavor without giving a coffee taste.
• These brownie bites store well in an airtight container in the refrigerator for up to 4 days.

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

Keywords: Red Velvet Brownie Bites, Cheesecake Swirl Brownies, Mini Desserts, Homemade Brownies, Holiday Treats