Red Velvet Brownie Bites with Cream Cheese Swirl Recipe
These Homemade Red Velvet Brownie Bites are fudgy, dense brownies swirled with a tangy cream cheese filling, creating the perfect bite-sized dessert. Quick to prepare and baked in a mini muffin pan, they boast a vibrant red color contrasted by a creamy cheesecake swirl, making them ideal for parties, potlucks, or an indulgent snack anytime.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 36 brownie bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the brownie mixture:
- 9 tbsp butter (unsalted, room temperature)
- 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 large eggs (room temperature)
- 3/4 cup all-purpose flour
For the cheesecake swirl:
- 9 oz cream cheese (room temperature, about 70°F)
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
Instructions
- Prepare Equipment and Mise en Place: Preheat your oven to 350°F and generously grease a mini muffin pan with butter or cooking spray, coating all corners. Sift the cocoa powder to remove lumps, ensuring a smooth batter. Have all ingredients, especially cream cheese and eggs, at room temperature for best mixing results.
- Create the Brownie Base Batter: In a medium bowl, melt the butter and whisk it together with sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar. Whisk in the eggs one at a time until fully combined. Gently fold in the flour just until no dry streaks remain to avoid tough brownies.
- Prepare the Cream Cheese Filling: In a separate bowl, beat the cream cheese with sugar and vanilla until smooth and creamy. Fold in the egg yolk gently until just combined, avoiding overmixing to keep the texture silky.
- Layer and Swirl the Bites: Spoon about 1 tablespoon of brownie batter into each greased mini muffin cup, filling halfway. Add about 1 teaspoon of the cream cheese mixture on top, then seal with another teaspoon of brownie batter. Swirl the layers gently with a toothpick in circular or figure-eight motions to create a marbled effect without blending fully.
- Bake and Cool: Bake at 350°F for 12 minutes until tops are set and spring back lightly, but centers remain fudgy. Let cool in the pan for 5 minutes to firm up and release easily. Use a thin knife or spatula to carefully remove each bite and cool completely on a wire rack before serving.
Notes
- Avoid overbaking to keep the brownie bites fudgy; remove at 12 minutes even if slightly underdone.
- Grease the mini muffin pan thoroughly to prevent sticking and ensure easy removal.
- Use gentle swirling motions when creating the cream cheese pattern to maintain a clean marbled look.
- Allow the brownies to cool slightly before removing from the pan to avoid breaking apart.
- Substitute margarine or coconut oil for butter if needed, but butter gives the best texture and flavor.
- For natural red coloring, use beet powder instead of food coloring, though color will be less vibrant.
- Fresh cocoa powder is essential for best chocolate flavor.
- Store chilled in an airtight container for up to 5 days or freeze for up to 3 months.
Keywords: Red Velvet Brownies, Brownie Bites, Cream Cheese Swirl, Bite-Sized Desserts, Party Treats, Fudgy Brownies
