Irresistible Red Velvet Cheesecake Brownie Bites: The Ultimate Dessert Recipe
Can’t decide between the rich, fudgy goodness of brownies and the creamy, tangy delight of cheesecake? Now you don’t have to! These Red Velvet Cheesecake Brownie Bites are the answer to your dessert dilemmas. Imagine a perfectly baked, moist red velvet brownie with a luscious cheesecake filling nestled in the center – all in a convenient, bite-sized package. This recipe is not just a dessert; it’s an experience, offering a symphony of flavors and textures that will leave you and your loved ones craving more.
My history with brownie bites runs deep. I’ve always had a soft spot for these tiny treats, and this passion has been well-documented. From classic cheesecake brownie bites to decadent German chocolate cake brownie bites, I’ve explored various flavors and combinations. However, this latest creation truly elevates the brownie bite to a whole new level. Welcome the star of our show, the extraordinary Red Velvet Cheesecake Brownie Bites.
This recipe is a heartfelt tribute to everyone who struggles with the age-old question: red velvet cake, cheesecake, or brownies? I completely understand the dilemma. Luckily, there’s no need to choose any longer! Now you can enjoy the best of all three worlds in one single, delectable bite. It’s a trifecta of flavors, a harmonious blend that brings together the moistness of red velvet, the creaminess of cheesecake, and the richness of brownies. This is where indecision meets sweet, sweet success.
Ingredients You’ll Need
Before you start baking these heavenly treats, let’s gather all the necessary ingredients. Having everything measured and ready to go will make the baking process smoother and more enjoyable.
For the Brownies:
- Unsalted Butter: 8 tablespoons, melted. Unsalted butter allows you to control the amount of salt in the recipe, ensuring the perfect balance of flavors. The melted butter adds a rich, moist texture to the brownies.
- Granulated Sugar: 1 cup. Sugar not only sweetens the batter but also contributes to the soft, chewy texture that we all adore in brownies.
- Unsweetened Cocoa Powder: ¼ cup. I highly recommend Dutch-process cocoa powder for its smoother and richer chocolate flavor. However, natural cocoa powder works just fine if that’s what you have on hand.
- Vanilla Extract: ½ teaspoon. Vanilla extract is the secret ingredient that enhances all the other flavors in the brownies, creating a well-rounded and delicious taste.
- Red Food Coloring: 1 Tablespoon. I prefer using gel food coloring because it delivers a vibrant red hue without thinning out the batter. A little goes a long way, so start with a few drops and add more until you achieve your desired color.
- Salt: ⅛ teaspoon. A pinch of salt balances the sweetness and brings out the other flavors in the brownies.
- White Vinegar: ½ teaspoon. This is a key ingredient in red velvet recipes. The vinegar reacts with the cocoa powder, intensifying the color and adding a subtle tang that complements the sweetness.
- Large Eggs: 2, lightly whisked. Make sure your eggs are at room temperature for optimal mixing. They bind the ingredients together and provide structure to the brownies.
- All-Purpose Flour: ¾ cup. It’s crucial to measure the flour correctly to avoid dry, dense brownies. Use the spoon-and-level technique: spoon the flour into your measuring cup and then level it off with a knife.
For the Cheesecake Filling:
- Cream Cheese: 1 (8-oz.) package, softened. Always use full-fat cream cheese for the best, creamiest texture and the most authentic tangy flavor. Allow the cream cheese to soften at room temperature for at least 30 minutes before mixing.
- Granulated Sugar: 3 Tablespoons. Just the right amount to lightly sweeten the cheesecake filling without overpowering the tanginess of the cream cheese.
- Vanilla Extract: ½ teaspoon. A touch of vanilla enhances the flavors in the cheesecake filling, creating a well-balanced and delicious taste.
- Large Egg Yolk: 1. The egg yolk adds richness to the cheesecake filling and helps it set properly during baking.
See the detailed recipe card at the end of this article for full information on ingredients and quantities.
How to Make Red Velvet Cheesecake Brownie Bites
Now for the fun part! Follow these step-by-step instructions to create your own batch of irresistible Red Velvet Cheesecake Brownie Bites. Don’t be intimidated – the recipe is straightforward, and the results are well worth the effort.
- Make the Red Velvet Brownie Batter:
In a large bowl, whisk together the melted butter, sugar, cocoa powder, vanilla extract, red food coloring, and salt until the mixture is smooth. Incorporate the white vinegar into the batter, stirring until well combined. Add the eggs and mix until everything is evenly incorporated. Gently fold in the flour until just combined, being careful not to overmix.
Dry ingredients in a bowl. Adding eggs to the batter. Adding flour to create the mix. - Prepare the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese, sugar, vanilla extract, and egg yolk together until the mixture is smooth and creamy. Transfer the cheesecake mixture to a piping bag or a sealable plastic bag. If using a plastic bag, snip off one of the corners to create a makeshift piping bag.
Ingredients for the cheesecake filling. Mixing the cheesecake filling. - Assemble the Brownie Bites:
Preheat your oven to 350°F (175°C). Grease a mini muffin pan thoroughly with cooking spray to prevent the brownie bites from sticking. Using a small ice cream scoop or two spoons, add approximately 1 tablespoon of the red velvet brownie batter into each well of the prepared mini muffin pan. Next, pipe about 1 teaspoon of the cheesecake filling on top of the brownie batter. Finally, add another teaspoon of brownie batter over the cheesecake filling. To create a marbled effect, use a toothpick to gently swirl the cheesecake filling and brownie batter together.
Red velvet brownie batter in a muffin tin. Piping the cheesecake filling. Brownie bites before baking. Swirling the filling. - Bake the Brownie Bites:
Bake the mini brownie bites in the preheated oven for approximately 12 minutes. To check for doneness, insert a toothpick into the red velvet layer near the edge of the pan. If the toothpick comes out with just a few moist crumbs, the brownie bites are ready. The cheesecake should be set but still have a slight jiggle.
Tips for Success
To ensure your Red Velvet Cheesecake Brownie Bites turn out perfectly every time, keep these helpful tips in mind:
- Soften the Cream Cheese: Make sure your cream cheese is properly softened to avoid any lumps in the cheesecake filling. Let it sit at room temperature for about 30 minutes before mixing.
- Avoid Overmixing: Stir the brownie batter just until the flour disappears. Overmixing can lead to a tougher texture.
- Watch the Baking Time: These bites bake quickly, so set your timer for 12 minutes and check for doneness. Don’t overbake, or they will be dry.
- Cooling time: Allow the brownie bites to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Storage Instructions
To maintain the freshness and flavor of your Red Velvet Cheesecake Brownie Bites, proper storage is essential:
I always play it safe and stash them in the fridge. They’ll stay fresh for about 3 to 5 days, as long as you pop them in an airtight container or wrap them up tightly with plastic wrap. A little parchment or wax paper between the layers works wonders to keep them from sticking together!
While it might be tempting, freezing these mini brownies is not recommended. Freezing can alter the texture of the creamy cheesecake center, resulting in a less enjoyable consistency.
More Red Velvet Recipes You’ll Love
If you’re a fan of red velvet, you’re in for a treat! Here are some other red velvet recipes that you might enjoy:
Red Velvet Cupcakes with Piped Cream Cheese Frosting
Red Velvet Chocolate Chip Cake Mix Cookies
Red Velvet Pancakes with Cream Cheese Glaze
Red Velvet Cinnamon Rolls with Cream Cheese Frosting
Red Velvet Brookies
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Red Velvet Cheesecake Brownie Bites Recipe
Kelly Senyei