Brownie bites and I go way back, and my love affair with the tiny treats has been well explored around here. I’ve dabbled in both the classic cheesecake and the German chocolate cake-inspired varieties, but I think this latest version takes the cake brownie bite. Welcome to the sweet snack-size soiree, Red Velvet Cheesecake Brownie Bites.
This dessert is dedicated to all those struggling with the decision between red velvet cake, cheesecake and brownies. Let me tell you that I know the struggle is real. Thankfully, no further decisions will be required because now you can enjoy all three desserts swirled into one trifecta of a bite. That is sweet success indeed.
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Ingredients
For the brownies:
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 Tablespoon red food coloring
- 1/8 teaspoon salt
- 1/2 teaspoon white vinegar
- 2 large eggs, lightly whisked
- 3/4 cup all-purpose flour
For the cheesecake filling:
- 1 (8-oz.) package cream cheese, softened
- 3 Tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
Equipment:
- Mini muffin pan
Instructions
Make the brownie batter:
- Preheat the oven to 350ºF. Grease a mini muffin pan with cooking spray.
- In a large bowl, stir together the melted butter, sugar, cocoa powder, vanilla extract, food coloring and salt until combined and then stir in the white vinegar.
- Add the eggs and stir until combined. Fold in the flour just until combined. Set brownie mixture aside.
Make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, vanilla extract and egg yolk until combined. Transfer the cheesecake mixture to a piping bag or sealable plastic bag and snip off the tip.
- Using a small ice cream scoop (or two small spoons) scoop about 1 tablespoon of the brownie batter into each well of the mini muffin pan. Pipe about 1 teaspoon of the cheesecake mixture atop the brownie batter then top the cheesecake mixture with an additional 1 teaspoon of brownie batter. Using a toothpick, swirl the brownie batter and cheesecake mixture together.
- Bake the brownie bites for about 12 minutes or until the cheesecake mixture is fully baked. Remove the brownie bites from the oven and allow them to cool in the pan for about 5 minutes before removing them.
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Recipe adapted from Sunny Anderson.
These look delicious, can’t wait to make them! My only question- if using a different size pan, how much should I fill it up? I’ve ready all the other comments but didn’t see anything about that. Thanks for your help!
Hi Crystal – What size pan are you using?
Have you baked these in a regular muffin pan?
Hi Geri! You should definitely be able to use a regular-size muffin tin, however I’ve never baked them at that size so I’m not sure how long they’d take. Let me know if you give it a shot!
Can you make these in mini foil cupcake liners? Hope so!
A mini cupcake pan will work great, Caryn!
Hi! Can I use a boxed brownie mixture and just add good color to it?
Sure!
Has anyone else also a problem with the cacao powder? I used 1/4 cup unsweetened cacao powder, as the recipe said but my muffins turned out brown even though I used red food coloring. Besides that, the muffins are so tasty!
Hi Gina – All food coloring brands vary in the depth of color they provide. I use gel-based food coloring, which is more concentrated. :)
Has anyone made these with Gluten Free flour?
Hi Anne – You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. I’ve never tried this substitution so I’m not sure what the result would be. I would love to hear your results if you give it a shot! :)
These look yummy. Could you tell me if sugar is granulated or caster
Granulated!
Can these be made without the food coloring? I don’t have any.
Absolutely!
Delicious! I loved this recipe.
So glad you enjoyed it, Douglas!
I made this for a family dinner and it was a huge hit!! Very forgiving recipe, I left the batter sitting out on the counter for an hour before baking due to having to attend to a very fussy baby. I baked them with no issue and they came out soft and moist! My MIL who is a professional baker called the recipe a keeper.
Amazing! I’m so thrilled you enjoyed the recipe, Veronica!
Hi! Do you have the recipe in grams? :)
Hi Sophia – I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)