Red Velvet Brownie Bites
Discover how to make Red Velvet Brownie Bites. A delicious recipe with detailed instructions.
25
Prep Time
30
Cook Time
85
Total Time
24
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Red Velvet Brownie Bites. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly butter the parchment and exposed sides of the pan.
Step 2
2. Make the cream cheese swirl: In a medium bowl, beat the softened cream cheese with 3 tablespoons sugar, 1/2 teaspoon vanilla, and egg yolk until smooth and creamy. Set aside.
Step 3
3. Make the brownie base: In a medium saucepan over low heat, melt the 9 tablespoons butter. Remove from heat and immediately whisk in the sugar and cocoa powder until smooth.
Step 4
4. Add the vanilla extract, red food coloring, salt, espresso powder (if using), and vinegar. Whisk until well combined.
Step 5
5. Add the eggs one at a time, whisking vigorously after each addition until the batter is thick and glossy.
Step 6
6. Gently fold in the flour just until no white streaks remain. Don't overmix.
Step 7
7. Pour the red velvet batter into the prepared pan, spreading it evenly. Dollop the cream cheese mixture over the top in 9-12 spoonfuls.
Step 8
8. Use a butter knife or skewer to gently swirl the cream cheese into the brownie batter, creating a marbled effect. Be careful not to over-swirl - you want distinct red and white patterns.
Step 9
9. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The edges should be set and slightly pulling away from the pan.
Step 10
10. Cool completely in the pan on a wire rack for at least 30 minutes. For clean cuts, refrigerate for 1 hour before cutting into 24 squares.
You Must Know
- ✓For the most vibrant red color, use gel food coloring instead of liquid - you'll need less and get a more intense hue
- ✓Make sure all refrigerated ingredients are at room temperature before mixing for the smoothest batter and cream cheese swirl
- ✓Don't overbake these brownies - they should be slightly underdone in the center when you remove them from the oven
Chef's Notes
For the most vibrant red color, use gel food coloring instead of liquid - you'll need less and get a more intense hue
Make sure all refrigerated ingredients are at room temperature before mixing for the smoothest batter and cream cheese swirl
Don't overbake these brownies - they should be slightly underdone in the center when you remove them from the oven
Serving Suggestions
Serve these brownie bites slightly chilled or at room temperature. They're perfect for Valentine's Day, Christmas parties, or any celebration. Pair with a scoop of vanilla ice cream and fresh berries for an elevated dessert presentation.
Nutritional Info (Per Serving)
150
Calories
2g
Protein
16g
Carbs
9g
Fat
Tags
Lily
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More Desserts Recipes
Red Velvet Brownie Bites
Discover how to make Red Velvet Brownie Bites. A delicious recipe with detailed instructions.
Ingredients (14)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly butter the parchment and exposed sides of the pan.
- Make the cream cheese swirl: In a medium bowl, beat the softened cream cheese with 3 tablespoons sugar, 1/2 teaspoon vanilla, and egg yolk until smooth and creamy. Set aside.
- Make the brownie base: In a medium saucepan over low heat, melt the 9 tablespoons butter. Remove from heat and immediately whisk in the sugar and cocoa powder until smooth.
- Add the vanilla extract, red food coloring, salt, espresso powder (if using), and vinegar. Whisk until well combined.
- Add the eggs one at a time, whisking vigorously after each addition until the batter is thick and glossy.
- Gently fold in the flour just until no white streaks remain. Don't overmix.
- Pour the red velvet batter into the prepared pan, spreading it evenly. Dollop the cream cheese mixture over the top in 9-12 spoonfuls.
- Use a butter knife or skewer to gently swirl the cream cheese into the brownie batter, creating a marbled effect. Be careful not to over-swirl - you want distinct red and white patterns.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The edges should be set and slightly pulling away from the pan.
- Cool completely in the pan on a wire rack for at least 30 minutes. For clean cuts, refrigerate for 1 hour before cutting into 24 squares.
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