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

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 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