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Red Velvet Brownie Bites recipe card

Homemade Red Velvet Brownie Bites

Fudgy red velvet brownie bites with a tangy cream cheese swirl baked in a mini muffin pan.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 brownie bites
Calories 313 kcal

Ingredients
  

Ingredients

  • 9 tbsp unsalted butter melted and slightly cooled
  • 1 1/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder sifted
  • 1/2 tsp vanilla bean paste
  • 1 tbsp red liquid food coloring
  • 1/8 tsp salt
  • 1/4 tsp espresso powder
  • 1/2 tsp white vinegar
  • 2 large eggs at room temperature
  • 3/4 cup all-purpose flour
  • 9 oz cream cheese softened to room temperature
  • 3 tbsp granulated sugar
  • 1/2 tsp vanilla bean paste
  • 1 large egg yolk

Instructions
 

  • Preheat the oven to 350°F and lightly grease a 24-cup mini muffin pan or line with mini paper liners.
  • In a medium bowl, whisk together the melted butter and 1 1/4 cups sugar until thick and grainy.
  • Whisk in the cocoa powder until smooth and fully combined.
  • Add 1/2 tsp vanilla, red food coloring, salt, espresso powder, and vinegar, whisking until the mixture is evenly colored.
  • Let the mixture cool slightly, then whisk in the eggs one at a time, mixing well after each addition.
  • Add the flour and fold gently with a spatula just until no dry streaks remain; do not overmix.
  • In a separate bowl, beat the cream cheese with 3 tbsp sugar until smooth and creamy.
  • Add 1/2 tsp vanilla and the egg yolk to the cream cheese mixture and beat until smooth and glossy.
  • Spoon the red velvet batter into the prepared mini muffin cups, filling each about three-quarters full.
  • Dollop a small spoonful of the cream cheese mixture on top of each cup of batter.
  • Use a toothpick or skewer to gently swirl the cream cheese into the red velvet batter to create a marbled pattern.
  • Bake for 9 to 11 minutes, until the edges are just set and the centers are slightly soft but no longer wet.
  • Remove the pan from the oven and let the brownie bites cool in the pan for 10 minutes.
  • Carefully remove the brownie bites from the pan and transfer them to a wire rack to cool completely before serving or chilling.

Notes

- Make sure the cream cheese is fully softened to avoid lumps in the swirl.
- Do not overbake; slightly soft centers will firm up as they cool and keep the brownie bites fudgy.
- Chill the cooled brownie bites for 1 to 2 hours for the cleanest texture and more defined cream cheese swirl.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Keyword cream cheese swirl brownies, homemade red velvet brownie bites, mini brownie bites, Red Velvet Brownie Bites, red velvet dessert, Vegetarian