Description
These Homemade Red Velvet Brownie Bites combine the rich, fudgy texture of classic brownies with the creamy tang of a luscious cheesecake swirl. Perfectly portioned in mini muffin form, they boast a vibrant red velvet flavor enhanced by espresso powder and vinegar, topped with a smooth cream cheese filling. Ideal for parties, snacks, or dessert lovers craving an indulgent yet bite-sized treat.
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 (~70°F)
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
Instructions
- Preheat and prepare pan: 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 and ensure clean release.
- Sift and gather ingredients: Sift cocoa powder to remove lumps for a smooth batter. Ensure all ingredients, especially cream cheese and eggs, are at room temperature (~70°F) for better blending and texture.
- Make brownie batter: In a medium bowl, melt butter then whisk it with sugar, sifted cocoa powder, vanilla extract, red food coloring, salt, espresso powder, and vinegar until combined. Whisk in eggs one at a time until fully incorporated. Gently fold in flour until no dry streaks remain to avoid tough brownies from overmixing.
- Prepare cheesecake swirl: In a separate bowl, beat cream cheese with sugar and vanilla until smooth and creamy (about 1 minute). Gently fold in egg yolk just until combined to keep filling soft and creamy during baking.
- 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. Use a toothpick or skewer to gently swirl layers in a figure-eight or circular motion to create a marbled effect without overmixing.
- Bake: Place the muffin pan in the preheated oven and bake for 12 minutes until tops are set and spring back lightly but centers remain fudgy.
- Cool and remove: Let the bites cool in the pan for 5 minutes to set, then gently remove each using a thin knife or offset spatula. Transfer to a wire rack to cool completely before serving for best texture and flavor.
Notes
- Ensure all ingredients are at room temperature, especially cream cheese and eggs, to promote smooth mixing and better texture.
- Do not overmix the brownie batter after adding flour to avoid tough brownies due to gluten development.
- Sifting cocoa powder eliminates lumps for a more uniform batter and prevents streaks.
- The espresso powder enhances chocolate flavor subtly without adding a coffee taste.
- Gentle swirling produces beautiful marbled brownies—avoid overmixing to maintain distinct layers.
- Use a mini muffin pan for perfectly portioned bites that bake evenly.
- Cool brownies completely on a wire rack to allow them to set and firm up before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet brownies, cheesecake swirl brownies, mini brownie bites, red velvet dessert, fudgy brownies, cream cheese swirl
