Mini Red Velvet Brownies (Print Version)
# Ingredients:
→ Brownie Layer
01 -
55g unsalted butter, melted and cooled
02 -
100g granulated sugar
03 -
1 large egg, room temperature
04 -
1/2 tsp vanilla extract
05 -
3 tbsp all-purpose flour or gluten-free all-purpose baking flour
06 -
45g cocoa powder
07 -
Pinch of salt
08 -
12 OREO cookies, regular or gluten-free
→ Red Velvet Cheesecake
09 -
8 oz full-fat cream cheese, room temperature
10 -
50g granulated sugar
11 -
60g sour cream, room temperature
12 -
1 large egg, room temperature
13 -
1/2 tsp vanilla extract
14 -
1 tbsp cocoa powder
15 -
2 tsp red food coloring
→ Cream Cheese Whip
16 -
4 oz cream cheese, room temperature
17 -
55g unsalted butter, room temperature
18 -
120g powdered sugar
19 -
55ml heavy whipping cream
20 -
1/4 tsp vanilla extract
21 -
3–4 crushed OREO cookies, regular or gluten-free
# Instructions:
01 -
Preheat the oven to 350F (175C) and line a cupcake tin with 12 paper liners. Whisk together sugar and egg in a large bowl until pale and light. Add melted butter and vanilla, ensuring the butter is cool but slightly warm, then whisk to combine. Fold in cocoa powder, flour, and salt until the batter is smooth. Transfer batter to a piping bag or ziplock bag, snip off the end, and pipe 1 1/2 tbsp dollops into each liner. Spread the batter evenly with the back of a spoon, spraying the spoon with nonstick spray if needed. Bake for 5 minutes, remove, and drop oven temperature to 325F (160C). Cool brownies for 5 minutes, then press one OREO into the center of each cup.
02 -
In a bowl, mix the room-temperature cream cheese and sugar with a hand or stand mixer using the paddle attachment. Scrape down the bowl, add sour cream, egg, and vanilla, then mix until combined. Scrape down the bowl again and mix in cocoa powder. Gradually add red food coloring on low speed, increasing to medium to avoid splashing. Pipe the batter over the brownie and OREO base, nearly filling each liner. Tap and shake the pan to level the cheesecake. Bake for 12 minutes, turn off the oven, and let sit for 5 minutes. Cool at room temperature for 30 minutes, transfer to a refrigerator-safe tray, and chill for 2 hours or overnight. Cover if refrigerating overnight.
03 -
In a mixing bowl, combine cream cheese and butter with a mixer using the whisk attachment. Add powdered sugar and mix until smooth. Pour in heavy cream and vanilla, then whip at high speed until light and fluffy. Transfer whip to a piping bag with a round tip or a ziplock bag. Pipe dollops of whip onto chilled cheesecakes and garnish with crushed OREO cookies.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to 5 days.