“Though no one can go back and make a brand new start, anyone can start from now and make a brand new ending. “- Carl Bard.
Happy new year everyone! 2015 was a great year for me and 2016 has a high order to keep. I have big plans (read life changing) or the year and am praying ardently that life’s as good to my family , friends and me as it always has been. And I wish the same to each one of you!
I am so excited to start the year with a bake that combines three absolutely delicious things- brownie , red velvet and cheesecake. You can have all three in each decadent bite of these out-of-these-world Red velvet cheesecake brownie bites. Kelly Senyei from Just a taste is a genius!
My baked goods usually find their way to my workplace and while cakes are always welcome, its always great to have individually portioned goodies to dole out. These mini treats are easy to carry and great for feeding many mouths! Red velvet and cream cheese are a match made in heaven , and add to that the quintessential brownie gooey fudginess and you have a perfect crowd pleaser.
And how pretty do they look !
Recipe courtesy : Just a taste
You’ll need:
For the brownies:
- 115 gram or 1/2 cup unsalted butter, melted
- 200 grams or 1 cup granulated sugar
- 20 grams or 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 Tablespoon red food coloring
- pinch of salt
- 1/2 teaspoon vinegar
- 2 eggs , at room temperature
- 90 grams or 3/4 cup all-purpose flour
For the cheesecake filling:
- 220 grams or 1 cup cream cheese (I used D’lecta)
- 45 grams or 3 Tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
Makes : 30 mini muffin sized brownies
Time : 15-20 mins prep + 15 mins baking each time
Lets get started:
Preheat your oven to 180 C/ 350 F. Grease and flour a mini muffin pan. I used these handy silicon mini muffin cups.
To prepare your cheesecake filling , measure out the cream cheese , yolk, sugar and vanilla in a medium mixing bowl.
Beat or whisk until smooth . It should be as thick as a pancake batter. Don’t overheat until too thin. You can refrigerate this until needed.
In another medium bowl , whisk together the melted butter, sugar , cocoa , vanilla , salt and red food colouring until well combined. Mix in the vinegar.
Add and mix in the eggs ONE by ONE.
Fold in the flour until you can’t see flour anymore.
Pour 1 tablespoon of the brownie batter into each mini muffin pan cavity / silicon cup . Add a teaspoon of the cheesecake filling . You can fill your cheesecake filling into a piping bag and pipe out a teaspoonful so on top of the brownie batter.
Swirl the cheesecake filling into the brownie batter using a toothpick. The cups should be about 3/4th full.
Bake at 350 F / 180 C for 12-15 mins until the cheesecake part is fully set. Let cool in the pan / cups for 5 minutes before unmoulding.
Also :
- You can store these in an airtight container at room temperature for 3 days and in the refrigerator for a week.
- The cheesecake filling recipe makes slightly more than you will need.
- I used red gel colouring .
I absolutely adore how cute these red and white swirly mini muffins look. And it requires no frosting or additions at all. They are irresistibly yummy bites with the fudgy brownies ,rich red velvet flavour and tangy cream cheese . You must try these ! And start your new year on the right sweet note !
Hi i just loved ur recipe n m too tempted to try it but can u pls suggest egg substitute for both brownie n cream cheese. Tia
Thank you Grishma !! I haven’t tried an eggless version of this. But you can use an eggless brownie recipe with red food colour . I have a vegan brownie recipe which would work. For the filling, you can use the filling from the cake below:
http://floursandfrostings.com/black-bottom-cake-recipe/
Hope this helps….
What to add to the cream cheese mixture if making ehgless ??
Hi Utsavi… Skip the egg and add about two tablespoons milk or cream in the cream cheese part ☺