Description
Fudgy red velvet brownies swirled with tangy cheesecake — baked mini for easy sharing or late-night snacking. A family favorite.
Ingredients
Scale
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a mini muffin tin or line with paper liners.
- In a bowl, whisk melted butter and sugar. Add egg, vanilla, food coloring, and vinegar.
- Stir in cocoa, flour, and salt until just combined. Set aside.
- In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Spoon red velvet batter into muffin cups, filling ¾ full. Add a dollop of cheesecake on top.
- Swirl gently with a toothpick or knife.
- Bake for 18–22 minutes. Centers should be just set. Cool completely before serving.
Notes
For a richer swirl, use room temperature cream cheese and avoid overmixing. Rest the batter 5 minutes before baking for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini brownie
- Calories: 140
- Sugar: 11g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet brownies, cheesecake brownies, mini brownies, red velvet cheesecake