Red Velvet Brownie Bites (Printable Version)

Fudgy red velvet brownie bites swirled with luscious cream cheese filling—perfectly portioned indulgence.

# 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 Make:

01 - Preheat the oven to 350°F. Line a 24-cup mini muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together melted butter and sugar until smooth. Add the egg, vanilla extract, and red food coloring; mix until combined.
03 - Sift in the flour, cocoa powder, and salt. Stir until just incorporated—do not overmix.
04 - In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
05 - Spoon about 1 tablespoon of brownie batter into each muffin cup. Add 1 teaspoon of cream cheese mixture on top of each.
06 - Use a toothpick or skewer to gently swirl the cream cheese into the brownie batter for a marbled effect.
07 - Bake for 23–25 minutes, or until the centers are set and a toothpick inserted comes out with a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The cream cheese swirl stays soft and tangy even after baking, creating this incredible contrast against the fudgy brownie base
  • Mini muffin tins give you perfectly portioned treats that look stunning on a platter without any fancy decorating skills
  • The red velvet flavor is subtle enough that even chocolate skeptics will keep reaching for more
02 -
  • Overfilling the muffin cups will make these brownie bites spill over and create messy edges, so stick to about two-thirds full
  • The cream cheese layer should be cold when you swirl it, or it'll sink right through to the bottom instead of staying on top
  • These taste even better after chilling in the fridge for a few hours, which makes them perfect for making ahead
03 -
  • Room temperature ingredients are non-negotiable here, especially for the cream cheese mixture to achieve that silky smooth texture
  • If you only have regular muffin tins, you can make full-sized cupcakes but you'll need to increase the baking time to about 18 to 20 minutes

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