Red Velvet Bottom Cheesecake Mini Brownies
Red Velvet Bottom Cheesecake Mini Brownies Recipe combines three beloved desserts. These mini treats offer rich chocolate flavor with tangy cream cheese.
Equipment
- Mini muffin tin
- Electric mixer
- Mixing bowls (2 large)
- Measuring cups and spoons
- Rubber spatula
- Whisk
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 egg
- 1 tsp red food coloring
- 8 oz cream cheese
- 1/4 cup sugar
- 1 egg yolk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease mini muffin tin thoroughly.
- Mix flour, cocoa, and sugar together. Add melted butter slowly.
- Beat in egg and food coloring. Stir until smooth.
- Press mixture into muffin cups evenly. Create small wells.
- Beat cream cheese until fluffy and smooth. Add sugar gradually.
- Mix in egg yolk and vanilla extract. Beat well.
- Spoon cheesecake mixture over red velvet base. Fill cups.
- Bake for 15-18 minutes until set. Cool completely.
- Remove from tin carefully using knife. Serve chilled.
Notes
- Use room temperature cream cheese for smoother mixing
- Don't overmix the red velvet batter
- Chill brownies for easier removal from tin
- Store covered in refrigerator up to 5 days
- Dust with powdered sugar before serving