Introduction

These homemade red velvet brownie bites combine the rich, fudgy texture of brownies with a creamy swirled cream cheese center. Perfectly portioned and visually stunning, they make a delightful treat for any occasion.

The image shows a metal cooling rack with a dozen round red velvet mini cakes on it, each having a rough, moist texture. Some cakes have swirls or pools of creamy white filling on their tops, adding smooth contrast to the deep red crumb. The rack sits on a beige cloth scattered with red crumbs, and a deep red ribbon curls loosely at the corner, providing an extra touch of color. The background is a white marbled surface, bright and clean, enhancing the vivid red of the cakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 tbsp butter (unsalted, Kerrygold recommended)
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)
9 oz cream cheese (room temperature, about 70°F)
3 tbsp sugar
1/2 tsp vanilla extract
1 egg yolk

Instructions

Step 1: Preheat your oven to 350°F. Generously grease a mini muffin pan with butter or cooking spray, coating sides and bottoms to prevent sticking. Sift the cocoa powder to remove lumps. Make sure all ingredients, especially cream cheese and eggs, are at room temperature for smooth blending.
Step 2: In a medium bowl, melt the butter and whisk it together with sugar, sifted cocoa powder, vanilla, red food coloring, salt, espresso powder, and vinegar. Whisk in eggs one at a time until fully incorporated. Gently fold in the flour until no dry streaks remain—avoid overmixing.
Step 3: In a separate bowl, beat the room-temperature cream cheese with sugar and vanilla until smooth and creamy. Gently fold in the egg yolk until just combined, taking care not to overbeat.
Step 4: Spoon about 1 tablespoon of brownie batter into each mini muffin cup, filling halfway. Add about 1 teaspoon of cream cheese filling on top, then cover with another teaspoon of brownie batter.
Step 5: Use a toothpick or thin skewer to swirl the layers gently in a figure-eight or circular motion, creating a marbled effect without fully blending the batter and filling.
Step 6: Bake for 12 minutes until tops are set and spring back lightly but centers remain slightly soft. Let cool in the pan for 5 minutes before carefully removing. Allow bites to cool completely on a wire rack before serving.

Tips & Variations

Use espresso powder to deepen chocolate flavor without a coffee taste; omit if preferred.
For a festive twist, sprinkle mini chocolate chips or white chocolate shavings on top before baking.
Ensure cream cheese is fully softened to avoid lumps in the filling.
Try substituting red food coloring with natural alternatives like beet juice for a natural red hue.

Storage

Store the brownie bites in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving or warm briefly for a soft texture. They also freeze well—freeze in a single layer, then transfer to a sealed bag for up to 2 months. Thaw overnight in the refrigerator.

How to Serve

A set of twelve small round red velvet cupcakes arranged in a metal cooling rack, each cupcake showing a rich deep red color with a moist, textured surface. The top layer of each cupcake has a glossy white cream cheese filling that appears slightly melted and marbled into the red cake. The cupcakes sit on a white cloth, scattered with red crumbs, and a red ribbon curls beside them, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownie bites without red food coloring?

Yes, you can omit the red food coloring or replace it with natural alternatives like beet juice, though the classic red velvet color will be less intense.

Why is it important to have eggs and cream cheese at room temperature?

Room temperature eggs and cream cheese blend more smoothly into the batter, resulting in a better texture and more even baking without lumps.