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Baking is in Mya and Maci Nelson's blood. Their father, Quentin (aka Cake Doc), who owns Rosena's Creation in Atlanta, is a fourth-generation baker and he's made a point of teaching them his craft. Even though the sisters are only ten and thirteen, respectively, they already have a line of signature "M-n-M" products that they sell via Rosena's online site. These fantastic cream cheese-glazed red velvet brownies are one of them. 

For more red velvet inspiration, check out these Red Velvet Chocolate Chip Cake Mix Cookies and Red Velvet Scones


For the Brownies:
  • 10 tablespoons unsalted butter, melted, plus more for greasing
  • 1 cup sugar
  • ½ cup light brown sugar
  • 2 eggs, slightly beaten
  • ¼ cup buttermilk
  • ½ teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • ½ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons red food coloring
For the Glaze:
  • 4 ounces cream cheese
  • 2 tablespoons unsalted butter, softened
  • 1 ¾ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • Chopped pecans (optional)


Serves: 10 or 12


For the brownies, preheat the oven to 325°F. Line an 8 x 8-inch pan with parchment paper, then grease the paper. 

In a large bowl, cream together the butter, sugar and brown sugar. Mix in the eggs. Mix in the buttermilk, vinegar and vanilla, followed by the flour and salt. Mix in the cocoa powder, then add the food coloring and mix until thoroughly combined. (Be sure to scrape the sides of the bowl.) 

Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove brownies and let cool.  

For the glaze, in a medium bowl, combine the cream cheese, butter, powdered sugar and vanilla and mix well. Mix in 1 tablespoon of the milk. Check the consistency. If it's too thick, add the remaining tablespoon of milk. Drizzle the glaze on the cooled brownies and top with the chopped pecans (if using). 

Cut into 10 or 12 brownies.