Go Back
–+ servings
Homemade Red Velvet Brownie Bites

Decadent Homemade Red Velvet Brownie Bites with Creamy Swirl

Homemade Red Velvet Brownie Bites are rich, fudgy treats with a cream cheese swirl, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 bites
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 9 tbsp Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 1.25 cups Sugar Sweetens the brownie base; coconut sugar can be used for a healthier alternative.
  • 0.25 cups Cocoa Powder Provides chocolate flavor and color; choose natural cocoa for a brighter hue.
  • 0.5 tsp Vanilla Extract Enhances flavor; vanilla bean paste brings an even more intense vanilla essence.
  • 1 tbsp Red Food Coloring Gives the signature red color; gel-based or liquid food coloring works well.
  • 0.125 tsp Salt Balances sweetness and enhances flavor.
  • 0.25 tsp Espresso Powder Deepens chocolate flavor without a coffee taste; can be omitted if desired.
  • 0.5 tsp Vinegar Reacts with cocoa to deepen color and flavor; leave out if needed but enhances texture.
  • 2 whole Eggs Provides structure and moisture.
  • 0.75 cups All-Purpose Flour Gives structure; substitute with gluten-free flour for a gluten-free option.
For the Cream Cheese Swirl
  • 9 oz Cream Cheese Forms the cheesecake swirl; dairy-free cream cheese can be used for a non-dairy alternative.
  • 3 tbsp Sugar Sweetens the cream cheese mixture; powdered sugar can be used for a smoother texture.
  • 0.5 tsp Vanilla Extract Enhances flavor of cream cheese filling.
  • 1 whole Egg Yolk Adds richness to the cream cheese mixture.

Equipment

  • Mini Muffin Pan
  • Mixing Bowls
  • whisk
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan thoroughly.
  2. Melt 9 tablespoons of unsalted butter in a medium bowl. Whisk in 1 1/4 cups of sugar, 1/4 cup of cocoa powder, 1/2 tsp of vanilla extract, 1 tbsp of red food coloring, 1/8 tsp of salt, 1/4 tsp of espresso powder, and 1/2 tsp of vinegar. Incorporate 2 eggs one at a time.
  3. Gently fold in 3/4 cup of all-purpose flour until just blended, avoiding overmixing.
  4. In a separate bowl, beat 9 oz of cream cheese with 3 tbsp of sugar and 1/2 tsp of vanilla extract until smooth. Fold in 1 egg yolk.
  5. Fill each greased mini muffin cup halfway with brownie batter, then add a teaspoon of cream cheese mixture, followed by more brownie batter.
  6. Use a toothpick to gently swirl the brownie batter and cream cheese mixture together in each cup.
  7. Bake for 12 minutes, until the tops feel set but centers remain slightly fudgy.
  8. Once baked, let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store in an airtight container; keep in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for a warm treat.

Tried this recipe?

Let us know how it was!