Dessert

Red Velvet Brownie Bites with Cream Cheese Swirl Recipe

Byreem everly February 19, 2026February 19, 2026

Introduction

These Homemade Red Velvet Brownie Bites bring a delightful twist to classic brownies with a tangy cream cheese swirl. They’re fudgy, dense, and perfect bite-sized treats that look impressive without any complicated techniques. Ready in under 45 minutes, they’re ideal for parties or any time you want a sweet snack.

The image shows a small round red velvet cupcake on a white plate, with a bite taken out to reveal its inside. The cupcake has three visible layers: the top and bottom layers are soft, rich red cake with a slightly crumbly texture, and the middle layer consists of creamy off-white cheesecake filling. Red cake crumbs are scattered on the plate around the cupcake. In the background, there is another red velvet cupcake placed on a white plate, both set against a white marbled surface with a pink ribbon loosely arranged nearby. The lighting is soft, highlighting the contrast between the red cake and white filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 tbsp butter (unsalted, room temperature preferred)
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 (white or apple cider)
2 eggs (room temperature)
3/4 cup all-purpose flour
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. Grease a mini muffin pan thoroughly with butter or cooking spray, making sure all sides and bottoms are coated to prevent sticking. Sift the cocoa powder to remove any lumps and set aside.
Step 2: In a medium bowl, melt the butter. Whisk in the sugar, sifted cocoa powder, vanilla extract, red food coloring, salt, espresso powder, and vinegar until fully combined. Add eggs one at a time, whisking well after each. Gently fold in the flour just until no dry streaks remain, being careful not to overmix.
Step 3: In a separate bowl, beat the cream cheese with the sugar and vanilla extract until smooth and creamy. Fold in the egg yolk carefully until combined, avoiding overbeating to keep the mixture smooth.
Step 4: Spoon about 1 tablespoon of brownie batter into each 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.
Step 5: Bake for 12 minutes. The tops should be just set and spring back slightly when touched, with centers still soft. Remove from oven and let cool in the pan for 5 minutes. Carefully remove each bite with a thin knife or offset spatula. Let cool completely on a wire rack before serving.

Tips & Variations

Use natural cocoa powder for the classic red velvet tang and a brighter red color; Dutch-process cocoa works too but yields a darker, milder flavor.
Substitute butter with margarine or coconut oil if needed, though butter provides the best texture and flavor.
For natural coloring, replace red food coloring with 2 tablespoons beet powder, noting a milder color and slight earthiness.
Make sure cream cheese is at room temperature to ensure smooth mixing and prevent graininess.
Don’t overbake—remove the bites as soon as the edges are set to keep them fudgy and moist.

Storage

Store brownie bites in an airtight container in the refrigerator for up to 5 days to keep the cream cheese filling fresh. They also freeze well for up to 3 months; wrap individually or layer with parchment paper in a freezer-safe container. Thaw in the fridge overnight or at room temperature for 30 minutes. Warm briefly in the microwave for a gooey, fresh-baked feel.

How to Serve

A small red velvet cake with three visible layers sits on a white plate on a white marbled surface. The outer layer is a deep red with a crumbly texture, covered in fine red crumbs. Inside, there are two creamy white layers with a smooth texture, separated by a dark red cake layer in the middle. The top is decorated with more red crumbs, and some crumbs are scattered around the base on the plate. The background is softly blurred, showing another similar cake on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular muffin pan instead of a mini one?

Using a regular muffin pan will change the baking time and size of each brownie bite. You would need to bake longer and adjust the amount of batter per cup accordingly, but mini muffin pans help create perfectly portioned bites.

Why is there vinegar in the recipe?

Vinegar reacts with the cocoa powder to enhance the red velvet flavor and helps the red color pop. It also balances the sweetness with a subtle tang. Using apple cider vinegar or white vinegar works well.