Homemade Red Velvet Brownie Bites Recipe
Introduction
Red Velvet Brownie Bites combine the rich, fudgy texture of brownies with the classic tangy cream cheese swirl of red velvet cake. These mini treats are perfect for sharing or enjoying as a bite-sized indulgence. They’re easy to make and impressive for any occasion.
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 preferred)
- 9 oz cream cheese (room temperature, about 70°F)
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
Instructions
- Step 1: Preheat your oven to 350°F and generously grease a mini muffin pan with butter or cooking spray, coating sides and bottoms to prevent sticking. Sift the cocoa powder into a small bowl to remove lumps. Ensure all ingredients, especially cream cheese and eggs, are at room temperature for smooth blending.
- Step 2: In a medium bowl, melt the butter and whisk together with sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar. The espresso enhances chocolate flavor without a coffee taste, while vinegar deepens the red velvet flavor.
- Step 3: Whisk in eggs one at a time until fully incorporated. Then gently fold in flour just until no dry streaks remain, avoiding overmixing to keep the brownies tender.
- Step 4: In a separate bowl, beat cream cheese with sugar and vanilla until smooth and creamy—about one minute. Carefully fold in the egg yolk until combined, maintaining a soft and creamy texture for the cheesecake swirl.
- Step 5: 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 cover with another teaspoon of brownie batter. Use a toothpick or skewer to gently swirl the layers in a figure-eight or circular motion to create a marbled effect without fully blending.
- Step 6: Bake for 12 minutes until tops are set and spring back lightly; centers should remain soft and fudgy. Cool in the pan for 5 minutes, then gently remove using a thin knife or small offset spatula. Allow bites to cool completely on a wire rack before serving.
Tips & Variations
- Use espresso powder to enhance the chocolate flavor subtly without adding coffee taste.
- For a festive twist, sprinkle crushed pecans or white chocolate chips on the cream cheese layer before swirling.
- Be careful not to overmix the batter after adding flour to keep brownies soft and tender.
- Swap out red food coloring for natural beet juice powder for a natural red hue.
- Let cream cheese and eggs come to room temperature to blend smoothly and avoid lumps in the swirl.
Storage
Store Red Velvet Brownie Bites in an airtight container in the refrigerator for up to 4 days. To serve, allow them to come to room temperature or warm gently in the microwave for about 10 seconds. You can also freeze them for up to 2 months; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownie bites without espresso powder?
Yes, you can omit espresso powder if you don’t have it on hand. The brownies will still be delicious but with a slightly less intense chocolate flavor.
How do I prevent the cream cheese swirl from mixing too much with the brownie batter?
Use a gentle swirling motion with a toothpick or skewer—drag it lightly in a figure-eight or circular pattern just enough to create a marbled effect. Avoid stirring too vigorously, which will blend the layers and mute the red velvet look.
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Homemade Red Velvet Brownie Bites Recipe
- Total Time: 27 minutes
- Yield: 24 mini brownie bites 1x
Description
These homemade red velvet brownie bites combine the rich, fudgy texture of classic brownies with a creamy cheesecake swirl, baked into perfect mini portions. With a vibrant red hue enhanced by red food coloring and a hint of espresso powder to deepen the chocolate flavor, these bite-sized treats are perfect for sharing or indulging in as an elegant dessert.
Ingredients
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 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
- Preparation and Oven Preheat: Preheat your oven to 350°F (177°C) and generously grease a mini muffin pan with butter or cooking spray, coating both the sides and bottoms of each cup to prevent sticking and ensure easy removal of the brownie bites.
- Prepare Brownie Batter: In a medium bowl, melt the butter. Whisk together the melted butter with sugar, sifted cocoa powder, vanilla extract, red food coloring, salt, espresso powder, and vinegar until fully combined. Add eggs one at a time, whisking each thoroughly into the mixture. Gently fold in the flour until just combined, taking care not to overmix to maintain a tender, fudgy texture.
- Make Cheesecake Swirl: In a separate bowl, beat the room temperature cream cheese with sugar and vanilla extract until smooth and creamy, about 1 minute of mixing. Gently fold in the egg yolk until just incorporated, resulting in a soft filling that will contrast luxuriously with the brownie.
- Assemble 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 of the brownie batter, then cover with an additional teaspoon of brownie batter. Use a toothpick or thin skewer to gently swirl the layers in a figure-eight or circular motion, creating a marbled effect without fully blending the two mixtures.
- Bake and Cool: Bake in the preheated oven for 12 minutes until the tops are set and spring back lightly when touched, but centers remain soft and fudgy. Remove from oven and cool in the pan for 5 minutes to set. Carefully remove the brownie bites with a thin knife or offset spatula and transfer to a wire rack to cool completely before serving.
Notes
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature to achieve a smooth batter and filling.
- Sifting cocoa powder helps prevent lumps and streaks in the brownie batter.
- Use gentle swirling when mixing the brownie and cheesecake layers to maintain the distinctive red velvet look.
- Do not overbake; the center should remain fudgy for the best texture.
- Use a mini muffin pan to create perfectly portioned bite-sized treats.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet brownies, cheesecake swirl brownies, mini brownie bites, dessert bites, red velvet dessert, cream cheese brownies
