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 a cheesecake swirl. Perfectly portioned in mini muffin form, they are delightful treats that impress with both flavor and presentation.
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 (for cream cheese filling)
- 1/2 tsp vanilla extract (for cream cheese filling)
- 1 egg yolk (for cream cheese filling)
Instructions
- Step 1: Preheat your oven to 350°F and generously grease a mini muffin pan with butter or cooking spray to coat the sides and bottoms of each cup. 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. Whisk together the melted butter, sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar until combined. Add the eggs one at a time, whisking fully after each addition. Gently fold in the flour until no dry streaks remain, being careful not to overmix.
- Step 3: In a separate bowl, beat the room-temperature cream cheese with sugar and vanilla until smooth and creamy, about one minute. Fold in the egg yolk gently until combined, taking care not to overbeat.
- Step 4: Spoon about 1 tablespoon of the brownie batter into each mini muffin cup, filling halfway. Add about 1 teaspoon of the cream cheese mixture on top, then finish with another teaspoon of brownie batter to seal.
- Step 5: Use a toothpick or thin skewer to swirl the layers in a figure-eight or circular motion to create a marbled effect. Swirl gently to preserve the red velvet look.
- Step 6: Bake for 12 minutes. The tops should be just set and spring back lightly, with centers still fudgy. Let the bites cool in the pan for 5 minutes before carefully removing with a thin knife or offset spatula. Cool completely on a wire rack before serving.
Tips & Variations
- Use espresso powder to deepen the chocolate flavor without adding a coffee taste.
- Ensure the cream cheese and eggs are at room temperature to achieve a smooth, creamy filling.
- Gently swirl the batter layers just enough for visual interest—overmixing can mute the red velvet effect.
- Try adding mini chocolate chips to the brownie batter for extra texture.
Storage
Store the brownie bites in an airtight container in the refrigerator for up to 4 days. Before serving, bring them to room temperature or warm briefly in the microwave for about 10 seconds. For longer storage, freeze the bites in a sealed container for up to 2 months and thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies in a regular muffin pan instead of mini?
Yes, you can use a standard muffin pan. Adjust the baking time to about 18–20 minutes, checking for doneness by testing the tops for slight springiness.
What can I substitute for red food coloring?
You can use natural alternatives like beet juice or powdered freeze-dried beetroot for color, though the shade may be less vibrant and slightly affect the flavor.
PrintHomemade Red Velvet Brownie Bites Recipe
These Homemade Red Velvet Brownie Bites are fudgy, rich, and perfectly swirled with a smooth cream cheese filling. Made in a mini muffin pan, they combine classic red velvet flavors with a decadent chocolate undertone enhanced by espresso powder and vinegar for depth. These bite-sized treats are ideal for serving at parties or enjoying as a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: about 24 mini brownie bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 9 tbsp unsalted butter (such as 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)
Cream Cheese Filling
- 9 oz cream cheese, room temperature (about 70°F)
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
Instructions
- Prepare the pan and ingredients. Preheat the oven to 350°F and generously grease a mini muffin pan with butter or cooking spray, ensuring the sides and bottoms are coated to prevent sticking. Sift cocoa powder to remove lumps for a smooth batter. Make sure all ingredients, especially the cream cheese and eggs, are at room temperature (around 70°F) to ensure smooth blending and good texture.
- Make the brownie batter. In a medium bowl, melt the butter and whisk together with sugar, sifted cocoa powder, vanilla extract, red food coloring, salt, espresso powder, and vinegar until well combined. The espresso powder enhances chocolate flavor subtly while vinegar deepens the red velvet tang. Add eggs one at a time, whisking thoroughly between each addition. Gently fold in the flour until just combined, being careful not to overmix to avoid tough brownies.
- Prepare the cream cheese filling. In a separate bowl, beat the room temperature cream cheese with sugar and vanilla extract until smooth and creamy, about 1 minute. Use a whisk to avoid overbeating which can cause graininess. Gently fold in the egg yolk until just incorporated, resulting in a soft, creamy filling that contrasts beautifully with the fudgy brownie.
- Assemble the brownie bites. Spoon approximately 1 tablespoon of brownie batter into each mini muffin cup, filling halfway. Add around 1 teaspoon of the cream cheese filling on top of the brownie layer, then cover with another teaspoon of brownie batter to seal the filling inside. Using a toothpick or thin skewer, swirl through the layers in a figure-eight or circular motion to create a marbled effect, being careful not to overmix to preserve the red velvet look.
- Bake and cool. Bake in the preheated 350°F oven for 12 minutes. The tops should be set and spring back lightly when touched, with centers remaining slightly soft and fudgy. Let the brownie bites cool in the pan for 5 minutes to firm up for easier removal. Use a thin knife or small offset spatula to gently lift them out, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Sifting the cocoa powder prevents lumps and streaks in the batter.
- Do not overmix the flour into the brownie batter to keep texture fudgy and moist.
- Swirling the filling gently maintains the distinct red velvet and cream cheese contrast without muddying colors.
- Allow bites to cool fully on a wire rack to set the texture perfectly before serving.
Keywords: red velvet brownies, mini brownie bites, cream cheese swirl, bite-sized brownies, dessert bites, chocolate red velvet, cream cheese filling
