Description
Delightfully rich and moist, these Homemade Red Velvet Brownie Bites combine the classic flavors of red velvet cake with the dense, fudgy texture of brownies, topped with a luscious cream cheese swirl. Perfectly portioned for satisfying your sweet tooth in just a few bites, these treats are easy to make and ideal for dessert lovers looking for a twist on traditional brownies.
Ingredients
Brownie Base
- 9 tbsp unsalted butter (preferably 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 large eggs
- 3/4 cup all-purpose flour (King Arthur recommended)
Cream Cheese Swirl
- 9 oz cream cheese (room temperature, about 70°F)
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
Instructions
- Prepare the Brownie Batter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in sugar, sifted cocoa powder, vanilla extract, red food coloring, salt, espresso powder, and vinegar until fully combined. Allow the mixture to cool slightly before proceeding.
- Add Eggs and Flour: Beat in the two eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the flour until just combined to avoid overmixing and tough brownies.
- Make the Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese with sugar, vanilla extract, and egg yolk until smooth and creamy.
- Assemble the Brownie Bites: Preheat your oven to 350°F (175°C). Grease or line a mini muffin pan. Spoon brownie batter into each cup, filling about halfway. Dollop a spoonful of cream cheese mixture on top of each brownie portion, then use a toothpick or skewer to swirl the cream cheese into the brownie batter for a marbled effect.
- Bake: Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted near the edge comes out with moist crumbs but no wet batter. Avoid overbaking to keep them fudgy.
- Cool and Serve: Allow the brownie bites to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve at room temperature or chilled for a firmer texture.
Notes
- Ensure cream cheese is at room temperature for smooth mixing.
- Sifting the cocoa powder prevents lumps in the batter.
- Use espresso powder to intensify the chocolate flavor, but it can be omitted if unavailable.
- Red food coloring is essential for the classic red velvet color, but natural alternatives like beet juice can be substituted.
- Do not overmix the batter to maintain a tender texture.
- Mini muffin pans work best for perfectly sized brownie bites.
