Red Velvet Brownie Bites
Red velvet brownie bites are fudgy bite sized brownies that are full of white chocolate chips. This easy recipe creates perfect brownies, with a shiny top, and full of red velvet flavour.
I love red velvet and I love bite sized brownies so naturally I had to make them together. These mini treats are so good and easy to make! They are definitely a must try for red velvet lovers.
Why This Recipe Works
Easy to make. The recipe is simple to make and is all done by hand so no need for fancy mixers.
Perfect brownie texture. This recipe makes decadent chewy brownies with a fudgy centre.
Shiny crackle top. These brownies are perfect and have the shiny crinkle crust on top.
No vinegar. This recipe uses buttermilk instead of vinegar to give the brownies that classic red velvet taste without being over powering.
White chocolate chips. These red velvet brownie bites are full of white chocolate chips. The white chocolate goes perfectly with the red velvet flavour.
Step by Step Instructions
Start by preheating your oven to 350F and grease a mini muffin pan.
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 15 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs and vigorously mix 5 minutes. Doing this breaks down the eggs and gives the brownies that shinny crackle top. Mix in the vanilla and buttermilk, and food colouring.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in the chocolate chips.
Scoop 1.5 tablespoons worth of batter into each mini muffin tin. Once all tins are filled, hit the pan a few times on the counter to help spread the batter.
Cook brownies for 12-13 minutes or until they have puffed up and the tops are shiny. You don’t want to over bake.
Let the brownie bites cool in the pan until they are room temperature. Gently run a knife around the edges to pop them out.
Frequently Asked Questions
STORING THE BROWNIES
These brownies should be stored at room temperature in an airtight container. If stored properly these brownies keep well up to 4 days after baking.
CAN I LEAVE OUT THE BUTTERMILK?
Yes, you can omit the buttermilk if you don’t have it. Traditionally red velvet is made with vinegar but I prefer buttermilk because it’s not so overpowering. You can leave the buttermilk out, it just wont have that classic red velvet taste. I have left it out and they are still delicious!
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.
DO I NEED TO BRING MY EGGS TO ROOM TEMPERATURE?
Yes you do. Room temperature ingredients break down easier in the batter. This will give you a fudgier brownie and that perfect shiny crackle top.
If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.
If you make these red velvet brownie bites please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Red Velvet Brownie Bites
Equipment
- mini muffin pan
- sifter
- large bowl
Ingredients
- 4 oz semi sweet bakers chocolate
- 1/2 C salted butter melted
- 1 C white sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1.5 tbsp red food colouring amount may vary depending on the brand of food colouring used
- 1 tbsp buttermilk
- 3/4 C all purpose flour
- 1/4 C unsweetened cocoa powder
- 1/2 tsp salt
- 3/4 C white chocolate chips
Instructions
- Preheat oven to 350F and grease a mini muffin pan.
- Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 15 second increments. Set aside.4 oz semi sweet bakers chocolate
- In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.1/2 C salted butter, 1 C white sugar
- Add in the eggs and vigorously whisk for 5 minutes. Doing this breaks down the eggs and gives you that shiny brownie top. Mixture will become light in colour and thicker in texture.2 large eggs
- Add in the red food colouring, and vanilla, and buttermilk and mix till well combined.2 tsp vanilla extract, 1.5 tbsp red food colouring, 1 tbsp buttermilk
- Pour in the melted chocolate and whisk until mixture is well combined.4 oz semi sweet bakers chocolate
- Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp salt
- Fold in the chocolate chips.3/4 C white chocolate chips
- Scoop 1.5 tablespoons worth of batter into each mini muffin tin. Once all tins are filled, hit the pan a few times on the counter to help spread the batter.
- Cook brownies for 12-13 minutes or until they have puffed up and the tops are shiny. You don't want to over bake.
- Let the brownie bites cool in the pan until they are room temperature. Gently run a knife around the edges to pop them out.