Red Velvet Brownies Bottom Mini Cheesecakes
A delightful fusion of flavors with a warm brownie base and a creamy cheesecake topping—perfect for any dessert occasion.
Ingredients
For the Red Velvet Brownie Layer
- 1/2 cup unsalted butter, melted The base that adds richness and depth.
- 1 cup granulated sugar Sweetness that balances the cocoa flavor.
- 2 large eggs Provides structure and moisture for the brownies.
- 1 teaspoon vanilla extract A warm aroma that enhances the flavors.
- 1 tablespoon red food coloring Gives the brownies their signature hue.
- 1 teaspoon white vinegar Adds a subtle tang that complements the sweetness.
- 1/4 cup cocoa powder Rich and chocolaty, the heart of the brownies.
- 3/4 cup all-purpose flour Helps create a tender texture.
- 1/4 teaspoon salt Balances the sweetness and enhances flavor.
For the Cheesecake Layer
- 16 oz cream cheese, softened Creamy and rich, it’s the star of the cheesecake.
- 1/2 cup granulated sugar Sweetness to complement the tang of the cheese.
- 2 large eggs Adds richness and helps bind the ingredients together.
- 1 teaspoon vanilla extract A lovely flavor to bring everything together.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners, ensuring that they are well-coated to prevent sticking during baking.
- Make the Red Velvet Brownie Base: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, red food coloring, and white vinegar, mixing until fully combined. Stir in the cocoa powder, flour, and salt until just combined.
- Fill the Muffin Tin: Divide the red velvet brownie batter evenly among the muffin cups, filling each about 1/3 full.
- Make the Cheesecake Layer: In another bowl, beat the softened cream cheese and sugar until smooth. Add the eggs and vanilla extract, mixing until fully combined.
- Add the Cheesecake Layer: Spoon the cheesecake batter on top of the brownie layer in each muffin cup, filling to the top.
Baking
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cheesecakes are set around the edges and the tops are lightly golden.
- Once cooled completely in the pan, carefully remove the mini cheesecakes.
Notes
For a smooth cheesecake layer, ensure your cream cheese is very soft. Allow it to come to room temperature before use. Grease the muffin tin even when using liners.