Print

Homemade Red Velvet Brownie Bites Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

Delight in these Homemade Red Velvet Brownie Bites featuring fudgy, rich red velvet brownie layers swirled with a creamy cheesecake filling. Perfectly portioned as mini bites, these treats combine the classic flavors of red velvet with the luscious texture of cheesecake swirls, baked to moist and tender perfection.

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 preferred)

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 and preheat: Preheat your oven to 350°F. Generously grease a mini muffin pan with butter or cooking spray, ensuring each cup’s sides and bottoms are well coated to prevent sticking and allow easy removal.
  2. Sift cocoa powder and mix wet ingredients: Sift the cocoa powder to remove lumps. Melt the butter in a medium bowl and whisk in the sugar, sifted cocoa powder, vanilla extract, red food coloring, salt, espresso powder, and vinegar until smooth.
  3. Incorporate eggs and flour: Whisk in the eggs one at a time, fully incorporating each before adding the next. Gently fold in the flour until no dry streaks remain, being careful not to overmix to keep brownies tender.
  4. Make the cheesecake filling: In a separate bowl, beat the cream cheese with sugar and vanilla until smooth and creamy, about one minute. Fold in the egg yolk gently, avoiding overmixing to prevent graininess.
  5. Assemble brownie bites: Spoon about 1 tablespoon of brownie batter into each muffin cup, filling halfway. Add approximately 1 teaspoon of cheesecake filling on top, then cover with another teaspoon of brownie batter to seal.
  6. Create swirls: Use a toothpick or thin skewer to swirl the brownie and cheesecake layers together with a gentle figure-eight or circular motion without fully blending the colors.
  7. Bake: Bake at 350°F for 12 minutes until tops are set and spring back lightly to the touch, but centers remain slightly soft and fudgy.
  8. Cool and remove: Let the bites cool in the pan for 5 minutes to firm up, then gently remove using a thin knife or offset spatula. Transfer to a wire rack to cool completely before serving.

Notes

  • Ensure cream cheese and eggs are at room temperature for smooth batter and filling.
  • Sifting cocoa powder prevents lumps and streaks in the brownie batter.
  • Do not overmix the flour to avoid tough brownies.
  • The espresso powder enhances chocolate flavor without adding coffee taste.
  • Swirling should be gentle to maintain the visual red velvet and cheesecake contrast.
  • Use a greased miniature muffin pan to get perfectly shaped bite-sized brownies.

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

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