Description
Delight in these rich and moist homemade Red Velvet Brownie Bites that combine the classic flavors of red velvet cake with the fudgy texture of brownies, topped with a creamy, tangy cream cheese swirl for a perfect bite-sized treat.
Ingredients
Brownie Batter
- 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 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a mini muffin pan or regular muffin pan with cupcake liners to prevent sticking.
- Melt Butter and Mix Dry Ingredients: In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in the sugar, sifted cocoa powder, vanilla extract, red food coloring, salt, espresso powder, and vinegar until smooth and combined.
- Add Eggs and Flour: Whisk the eggs into the butter mixture one at a time until fully incorporated. Then gently fold in the all-purpose flour just until no streaks remain; be careful not to overmix to keep the brownies tender.
- Prepare Cream Cheese Filling: In a separate bowl, beat the room temperature cream cheese with sugar, vanilla extract, and egg yolk until smooth and creamy without lumps.
- Assemble Brownie Bites: Spoon the red velvet brownie batter evenly into the prepared muffin cups, filling each about halfway. Then dollop a spoonful of the cream cheese mixture on top. Use a toothpick or a skewer to swirl the cream cheese into the batter, creating a marbled effect.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted near the edge (not the cream cheese swirl) comes out with just a few moist crumbs. The centers should be set but still fudgy.
- Cool and Serve: Allow the brownie bites to cool completely in the pan on a wire rack before removing. Serve at room temperature or chilled for a denser texture.
Notes
- Use room temperature cream cheese for a smoother filling without lumps.
- Sifting the cocoa powder helps prevent clumps and ensures a smooth batter.
- If you don’t have espresso powder, you can omit it; it just enhances the chocolate flavor.
- Store brownie bites in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- These brownie bites can be made in regular muffin tins if mini pans are unavailable—just adjust baking time slightly.
