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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.

Ingredients

Scale

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

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