Red Velvet Brownie Bites (Printable Version)
Decadent fudgy red velvet brownie bites with creamy swirl topping
# What You Need:
→ Red Velvet Brownie Batter
01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 tsp vanilla extract
05 - 1 tbsp red food coloring (liquid or gel)
06 - 1/2 cup all-purpose flour
07 - 2 tbsp unsweetened cocoa powder
08 - 1/4 tsp salt
→ Cream Cheese Swirl
09 - 4 oz cream cheese, softened
10 - 2 tbsp granulated sugar
11 - 1 egg yolk
12 - 1/4 tsp vanilla extract
# How-To:
01 - Preheat the oven to 350°F. Line a 24-cup mini muffin tin with paper liners or lightly grease each cup with cooking spray.
02 - In a medium bowl, whisk together melted butter and sugar until smooth and well combined. Add the egg, vanilla extract, and red food coloring, mixing until fully incorporated.
03 - Sift the flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined—be careful not to overmix, which can make the brownies tough.
04 - In a small separate bowl, beat the softened cream cheese with sugar until smooth. Add the egg yolk and vanilla, continuing to mix until creamy and lump-free.
05 - Spoon approximately 1 tablespoon of brownie batter into each prepared muffin cup. Top each with about 1 teaspoon of the cream cheese mixture.
06 - Using a toothpick or small skewer, gently swirl the cream cheese mixture into the brownie batter in each cup. Make 2-3 circular motions to create a marbled pattern without over-mixing.
07 - Bake for 23-25 minutes, or until centers are set and a toothpick inserted comes out with a few moist crumbs. The tops should spring back lightly when touched.
08 - Let the brownie bites cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before serving to allow the cream cheese swirl to set properly.
# Expert Tips:
01 -
- These bite-sized treats are impossibly fudgy with that perfect crackly top that makes people think you spent hours in the kitchen
- The cream cheese swirl transforms them into something special enough for any celebration but simple enough for a Tuesday night craving
02 -
- Room temperature ingredients are non-negotiable for the cream cheese swirl. Cold cream cheese creates tiny lumps that never fully disappear, no matter how much you mix.
- Over swirling blends the layers too much and you lose that beautiful marble effect. Two or three gentle passes with your toothpick is plenty.
03 -
- Use an ice cream scoop or cookie scoop to portion the batter evenly. It is so much faster and every brownie comes out the same size.
- If your swirl starts sinking into the batter, pop the filled muffin tin in the freezer for 5 minutes before baking. This sets the cream cheese just enough to stay on top.