Red Velvet Bottom Cheesecake Mini Brownies
These Red Velvet Bottom Cheesecake Mini Brownies combine the rich flavor of red velvet with a creamy cheesecake layer, making for a delightful treat perfect for any occasion.
Ingredients
For the Red Velvet Base
- 1 box red velvet cake mix Use your favorite brand.
- 1/3 cup vegetable oil Can substitute with coconut oil.
- 2 large eggs Room temperature eggs recommended.
For the Cheesecake Layer
- 1 cup cream cheese, softened Use room temperature for smoother texture.
- 1/2 cup sugar Adjust to taste.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
- 1 large egg Room temperature is best.
- 1/4 cup all-purpose flour Can substitute with a gluten-free alternative if needed.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a mixing bowl, combine the red velvet cake mix, vegetable oil, and 2 eggs. Mix until well blended.
- Spoon a tablespoon of the red velvet batter into each muffin cup, filling them about halfway.
- In another bowl, beat together the cream cheese, sugar, vanilla, 1 egg, and flour until smooth.
- Add a dollop of the cheesecake mixture on top of the red velvet batter in each cup.
- Use a toothpick or knife to swirl the two mixtures together gently.
Baking
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Enjoy your delicious treats!
Notes
These mini brownies are fantastic on their own or can be enhanced with vanilla ice cream or chocolate sauce. Store in an airtight container for up to a week in the fridge.