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Homemade Red Velvet Brownie Bites with Cream Cheese Swirl Recipe

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★★★★★

4.6 from 138 reviews

These Homemade Red Velvet Brownie Bites are a decadent and charming treat combining rich, fudgy red velvet brownies with a creamy cheesecake swirl. Perfectly portioned in a mini muffin pan, they offer a luscious contrast of flavors and textures. The espresso powder enhances the chocolate depth while the vinegar sharpens the classic red velvet tang, resulting in an irresistible bite-sized dessert for any occasion.

Ingredients

Scale

Brownie Mixture

  • 9 tbsp unsalted butter (such as 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 (King Arthur recommended)

Cheesecake Swirl

  • 9 oz cream cheese, room temperature (about 70°F)
  • 3 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1 egg yolk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F and generously grease a mini muffin pan with butter or cooking spray, coating sides and bottoms thoroughly to ensure clean release.
  2. Sift Cocoa and Combine Brownie Ingredients: Sift the cocoa powder to remove lumps. In a medium bowl, melt the butter, then whisk together with sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar until combined.
  3. Add Eggs and Flour: Whisk in eggs one at a time, fully incorporating each. Gently fold in the flour until just combined, taking care not to overmix to avoid toughness.
  4. Prepare Cheesecake Swirl: In a separate bowl, beat cream cheese with sugar and vanilla until smooth and creamy, about 1 minute. Fold in the egg yolk gently until just combined.
  5. Assemble Brownie Bites: Spoon about 1 tablespoon of brownie batter into each mini muffin cup, filling halfway. Add about 1 teaspoon of cheesecake filling on top, then cover with another teaspoon of brownie batter to seal.
  6. Create Swirled Pattern: Use a toothpick or thin skewer to swirl the layers gently in a figure-eight or circular motion, just enough to create a marbled effect without fully blending.
  7. Bake: Bake in the preheated oven for 12 minutes until tops are set and spring back lightly when touched, but centers remain slightly soft and fudgy.
  8. Cool and Remove: Remove from oven and cool in the pan for 5 minutes to set. Use a thin knife or offset spatula to gently remove bites, then cool completely on a wire rack before serving.

Notes

  • Ensure all ingredients, especially eggs and cream cheese, are at room temperature for smooth blending and better texture.
  • Sifting cocoa powder prevents lumps and streaks in the batter.
  • Do not overmix batter after adding flour to keep brownies tender.
  • The espresso powder enhances chocolate flavor subtly without tasting like coffee.
  • Swirling the cheesecake filling gently avoids muddying the red velvet color effect.
  • Use a mini muffin pan for perfectly sized bites and easy portioning.
  • Allow bites to cool completely on a wire rack to finish setting and develop full flavor.

Keywords: red velvet, brownie bites, cheesecake swirl, mini brownies, dessert, party bites, fudgy brownies, homemade treats

Find it online: https://leofoster.com/homemade-red-velvet-brownie-bites-with-cream-cheese-swirl-recipe/