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Sweet Red Velvet Brownie Bites

Rich, moist, and deeply colored red velvet brownie bites featuring a decadent and creamy vanilla cheesecake swirl baked right into the center. Ready in just 30 minutes!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Batter
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp liquid red food coloring
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.25 tsp salt
Cheesecake Swirl
  • 4 oz cream cheese softened
  • 3 tbsp granulated sugar
  • 1 large egg yolk room temperature
  • 0.5 tsp pure vanilla extract

Equipment

  • Mini muffin tin
  • Mixing bowls
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 12-cup mini muffin tin with non-stick spray.
  2. In a large bowl, whisk the melted butter and 1 cup of sugar together until combined.
  3. Whisk in the whole eggs one at a time, then stir in 1 teaspoon of vanilla extract and the red food coloring until the batter is vibrant red.
  4. Add the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula just until combined. Do not overmix.
  5. In a separate small bowl, beat the softened cream cheese and 3 tablespoons of sugar until perfectly smooth. Add the egg yolk and 1/2 teaspoon vanilla, mixing until creamy.
  6. Spoon about 1 tablespoon of the red velvet batter into each cup of the prepared mini muffin tin. Make a slight indentation in the center of each.
  7. Spoon a dollop of the cream cheese filling into the center of the red velvet batter. Swirl gently with a toothpick if desired.
  8. Bake for 12 to 15 minutes, or until the edges are set and the cheesecake center is firm to the touch.
  9. Allow the brownie bites to cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, use block cream cheese rather than whipped cream cheese spread.