Red Velvet Brownie Bites Cream Cheese Swirl (Printable)
Fudgy red velvet brownie bites swirled with creamy cheesecake topping—rich, chocolatey, and perfectly portioned for any occasion.
# 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 Steps:
01 - Preheat oven to 350°F. Line a 24-cup mini muffin tin with paper liners or grease each cup lightly.
02 - In a medium bowl, whisk melted butter and sugar until smooth. Add egg, vanilla extract, and red food coloring; mix until combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Stir until just incorporated—do not overmix.
04 - In a small bowl, beat 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 until centers are set and a toothpick inserted comes out with a few moist crumbs.
08 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The fudgy brownie base balances perfectly with tangy cream cheese swirl
- Mini portions mean you can pop several without the guilt of a full slice
- They look like you spent hours but the whole process takes under an hour
02 -
- Over swirling the cream cheese will muddy your beautiful marbled pattern into pinkish brown
- Room temperature cream cheese prevents lumpy swirl mixture that sinks into the batter
03 -
- Chill your filled muffin tin for 15 minutes before baking to help the swirl hold its shape better
- Use a cookie scoop for consistent portion sizes that bake evenly