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Red Velvet Brownies with a Cream Cheese "Bite" makes 24 squares
Author: Roseanne Carrara, The Lunchbox Season


Red Velvet Layer

  • 1 c 2 sticks butter, melted and slightly cooled
  • [Note: if you like a chewier brownie try substituting 1/2 c of the butter with vegetable oil]
  • 1 c brown sugar substitute more white sugar in a pinch
  • 1 c white sugar
  • 1 tbs vanilla
  • 1/2 c cocoa powder
  • 1 tsp salt
  • 1/2 tsp red gel food colour or 5-6 tsp red food colouring
  • 1 tbs [red wine] vinegar
  • 4 eggs
  • 1 1/2 c flour

Cream Cheese Layer

  • 1 c [16 oz] light cream cheese
  • 1/2 c white sugar
  • 2 eggs
  • 2 tsp vanilla
  • OPTIONAL: a few drops of Wilton's White-White Icing Colour


  • Heat your oven to 350.
  • Grease and Flour a 9x13 glass baking dish or aluminum pan.
  • In a large mixing bowl, combine the melted butter with the sugar and the vanilla.
  • Gradually add the cocoa powder and salt and whisk until smooth.
  • Add the food colouring and the vinegar and combine.
  • Add the eggs and the flour and mix until smooth.
  • Set about 1/4 c of this batter to the side.
  • Spread the remainder of the batter evenly into the baking dish or pan.
  • In a medium mixing bowl, whisk the cream cheese until smooth.
  • Add the white sugar and whisk again.
  • Add the eggs and the vanilla and stir until the mixture is as smooth and glossy as you can get it.
  • OPTIONAL: add a few drops of White-White if you think the topping is too yellow.
  • Carefully pour the cream cheese batter evenly over the top of the red velvet batter.
  • With an icing spreader or a spatula, gently spread the cream cheese batter out evenly without pulling up the red from the bottom.
  • With a skewer or chopstick, carefully trace the outlines of 24 squares in the top of the cream cheese batter.
  • With a skewer or chopstick, drop two dots of red batter into each square, towards the top third of each square.
  • Then, use the skewer or chopstick to drag some of the red icing down, creating the effect of two red punctures dripping blood in each square.
  • Bake for about 40 minutes.
  • Cool completely.
  • Slice into 24 squares.
  • Store, wrapped, in the refrigerator if desired.