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Red Velvet Cheesecake Brownie Bombs

Red Velvet Cheesecake Brownie Bombs - featured image
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Velvety, plush, and just a little bit squishy, these Red Velvet Cheesecake Brownie Bombs feature a rich crimson crumb hugging a creamy cheesecake center, offering a tender, moist bite with a perfect balance of textures and flavors.

Ingredients

Scale
  • 1 cup all-purpose flour (125g)
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter (85g), melted and slightly cooled
  • 3/4 cup granulated sugar (150g)
  • 1 large egg, room temperature
  • 1/4 cup buttermilk (60ml) (or substitute with 1/4 cup milk plus 1 teaspoon vinegar)
  • 1 teaspoon vanilla extract
  • 2 tablespoons red gel food coloring
  • 8 oz cream cheese (225g), softened
  • 1/4 cup granulated sugar (50g)
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with sugar until very smooth and creamy, about 2-3 minutes. Add the egg yolk, vanilla extract, and flour. Beat again until fully incorporated and silky. Set aside in the fridge to chill.
  2. Make the Red Velvet Brownie Batter: In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, mix melted butter and sugar until combined but not grainy. Add egg, buttermilk, vanilla extract, and red food coloring to the butter mixture and stir well. Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
  3. Preheat oven to 350°F (175°C). Lightly grease mini muffin pan or silicone molds with butter or nonstick spray.
  4. Assemble the Brownie Bombs: Spoon about 1 teaspoon of brownie batter into each muffin cup to form a base layer. Drop about 1 teaspoon of chilled cheesecake filling into the center of each. Cover with another teaspoon of brownie batter to seal the cheesecake inside. Smooth the tops gently.
  5. Bake for 18-20 minutes until tops spring back slightly and a toothpick inserted near the edge comes out with a few moist crumbs but no wet batter. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Chill for at least 30 minutes before serving.

Notes

Use gel food coloring for vibrant red color without adding liquid. Keep cream cheese at room temperature for smooth filling. Chill cheesecake filling before assembly to prevent leaking. Avoid overbaking to keep brownie bombs moist and fudgy. Chill after baking to firm up cheesecake center for clean slicing or biting.

Nutrition

Keywords: red velvet, cheesecake, brownie bombs, dessert, easy recipe, party dessert, quick dessert, indulgent, moist brownies

Find it online: https://jodierecipes.com/red-velvet-cheesecake-brownie-bombs-recipe-5-easy-steps-to-perfect-dessert/