Homemade Red Velvet Brownie Bites Recipe

Introduction

These Homemade Red Velvet Brownie Bites combine the rich, fudgy texture of brownies with the creamy tang of cheesecake swirl. Perfect for bite-sized indulgence, they deliver classic red velvet flavor in a fun and festive form.

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
• 1/2 tsp vanilla extract (for cheesecake)
• 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 the sides and bottoms of each cup. Sift the cocoa powder into a small bowl to remove any lumps. Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for smooth blending.
2. Step 2: In a medium bowl, melt the butter. Whisk together melted butter, sugar, sifted cocoa powder, vanilla extract, 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 flour until no dry streaks remain—avoid overmixing.
3. Step 3: In a separate bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy. Carefully fold in the egg yolk until just combined to keep the mixture soft and smooth.
4. Step 4: Spoon about 1 tablespoon of brownie batter into each mini muffin cup, filling halfway. Add about 1 teaspoon of cream cheese filling on top, then another teaspoon of brownie batter to seal it. Use a toothpick or skewer to gently swirl the layers in a figure-eight or circular motion, creating a marbled pattern without overmixing.
5. Step 5: Bake for 12 minutes until tops are set and spring back lightly to the touch, while centers remain slightly soft. Cool in the pan for 5 minutes, then carefully remove the bites using a thin knife or small offset spatula. Let cool completely on a wire rack before serving.

Tips & Variations

• Use espresso powder to enhance the chocolate flavor without adding coffee taste.
• Room temperature ingredients help achieve a smooth, even batter and filling.
• Try swapping the vanilla extract for almond extract in the cheesecake for a nutty twist.
• For a festive touch, sprinkle mini chocolate chips or crushed pecans over the cheesecake layer before baking.
• Do not overmix the batter after adding flour to keep brownies tender and fudgy.

Storage

Store the brownie bites in an airtight container in the refrigerator for up to 4 days. To enjoy, bring them to room temperature or warm gently in the microwave for 10-15 seconds. These bites can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular muffins pan instead of mini muffin pan?

You can use a regular muffin pan, but the baking time will increase, and the portion size will be larger. Adjust baking time to about 18–22 minutes and check for doneness accordingly.

What if I don’t have cream cheese for the swirl?

The cream cheese adds a creamy tangy contrast to the rich brownie. If unavailable, you can skip it or substitute with a thick sweetened yogurt, but note that the texture and flavor will differ.

Homemade Red Velvet Brownie Bites Recipe

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★★★★★

4.8 from 61 reviews

These Homemade Red Velvet Brownie Bites combine the rich, fudgy texture of classic brownies with a tangy cream cheese swirl that resembles a red velvet cake in mini form. Perfectly portioned as bite-sized treats, they feature a luscious cocoa-infused red batter enhanced by espresso powder and vinegar for depth of flavor. Baked in a mini muffin pan, these decadent delights are ideal for parties, gift-giving, or satisfying chocolate cravings with a sophisticated twist.

• Author: Grace
• 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 1x2x3x

Brownie Mixture

• 9 tbsp unsalted butter (preferably Kerrygold), melted
• 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. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and generously grease a mini muffin pan with butter or cooking spray, coating both the sides and bottoms to prevent sticking and allow easy removal.
2. Mix Brownie Batter: In a medium bowl, melt the butter. Whisk together the melted butter, sugar, sifted cocoa powder, vanilla extract, red food coloring, salt, espresso powder, and vinegar until smooth. Add eggs one at a time, fully incorporating each before adding the next. Gently fold in the flour until just combined, avoiding overmixing to prevent tough brownies.
3. Prepare Cheesecake Filling: In a separate bowl, beat the room-temperature cream cheese with sugar and vanilla extract until smooth and creamy, about 1 minute. Fold in the egg yolk gently until just combined, ensuring a soft, creamy filling.
4. Assemble Brownie Bites: Spoon about 1 tablespoon of brownie batter into each mini muffin cup, filling halfway. Dollop about 1 teaspoon of cheesecake filling atop each. Add another teaspoon of brownie batter on top to seal the cheesecake layer.
5. Create Swirls: Use a toothpick or thin skewer to gently swirl the layers with a figure-eight or circular motion, creating a marbled effect without fully blending the red velvet and cheesecake layers.
6. Bake: Place the muffin pan in the oven and bake for 12 minutes. The tops should be set and spring back lightly when touched, while the centers remain slightly soft and fudgy.
7. Cool and Remove: 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, then transfer to a wire rack to cool completely before serving.

Notes

• Ensure all ingredients, especially cream cheese and eggs, are at room temperature to achieve the best texture and smooth batter.
• Sifting the cocoa powder removes lumps and prevents streaks in the batter for an even color.
• Do not overmix the batter after adding flour to avoid dense brownies.
• The vinegar and espresso powder enhance the traditional red velvet flavor without overpowering it.
• Use a light hand when swirling the cheesecake and brownie layers to maintain the distinct pattern.
• Allow bites to cool completely for the best texture and ease of removal from the pan.

Keywords: Red Velvet, Brownie Bites, Mini Brownies, Cheesecake Swirl, Dessert, Party Treats