Introduction

These Homemade Red Velvet Brownie Bites are a delightful twist on classic brownies, combining the rich, fudgy texture of red velvet with a creamy cheesecake swirl. Perfect as bite-sized treats for any occasion, they offer a beautiful contrast of flavors and textures in every mouthful.

The image shows a cooling rack filled with round red velvet cupcakes, each with a shiny, soft texture and spots of creamy white filling partially visible at the center tops. The cupcakes are arranged close together on a metal wire rack placed over a white cloth that has a few red crumbs scattered around and a loose, shiny red ribbon nearby. The overall surface beneath is a smooth white marble pattern. The red velvet cupcakes have a rich dark red color, with the creamy white filling adding a contrasting swirl effect on the top of some cupcakes. The scene looks cozy and freshly baked. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 tbsp unsalted butter (I like 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 eggs
3/4 cup all-purpose flour (I use King Arthur)
9 oz cream cheese (room temperature, about 70°F)
3 tbsp sugar (for cheesecake swirl)
1/2 tsp vanilla extract (for cheesecake swirl)
1 egg yolk (for cheesecake swirl)

Instructions

Step 1: Preheat your oven to 350°F and generously grease a mini muffin pan with butter or cooking spray, coating the sides and bottoms of each cup. Sift the cocoa powder into a small bowl to remove lumps. Ensure all ingredients are at room temperature, especially cream cheese and eggs.
Step 2: In a medium bowl, melt the butter and whisk 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 incorporated. Gently fold in the flour until just combined, avoiding overmixing.
Step 3: In a separate bowl, beat the cream cheese with sugar and vanilla until smooth and creamy. Gently fold in the egg yolk until just combined to make the cheesecake filling.
Step 4: Spoon about 1 tablespoon of brownie batter into each muffin cup, filling halfway. Add about 1 teaspoon of cheesecake filling on top, then cover with another teaspoon of brownie batter. Use a toothpick to gently swirl the layers in a figure-eight or circular motion without overmixing.
Step 5: Bake for 12 minutes until the tops are set and spring back lightly but centers remain slightly soft. Let cool in the pan for 5 minutes, then carefully remove using a thin knife or offset spatula. Cool completely on a wire rack before serving.

Tips & Variations

Use espresso powder to enhance the chocolate flavor without adding coffee taste.
For a more intense red color, add a little extra food coloring if desired.
Try swirling in some white chocolate chips with the cheesecake filling for added texture.
Make sure not to overmix the batter to keep the brownies tender and fudgy.

Storage

Store the brownie bites in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture, or warm briefly in the microwave for about 10 seconds. They can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

A small round cupcake with a deep red color and soft, crumbly texture. It has three clear layers: a thick outer layer of red cake, a middle layer of creamy white filling, and a thin inner layer of red cake that wraps around the filling. Red crumbs sprinkle around the base on a white plate, placed on a white marbled surface. In the background, there's another similar cupcake and a red ribbon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brownies instead of red velvet for this recipe?

Yes, you can substitute regular brownie batter, but the characteristic red velvet flavor and color will be missing.

Do I have to use espresso powder?

Espresso powder is optional but helps deepen the chocolate flavor. If you don’t have it, you can omit it without greatly affecting the recipe.