Red Velvet THC Cream Cheese Brownies
(15 mg THC per brownie · 16 brownies · 240 mg total batch)
Fudgy red velvet base with a thick, tangy cream cheese swirl. Zero weed taste, pure decadence.
Decarboxylation
1.0–1.1 g flower @ 22–25 % THC (or 0.5 g good kief)
240 °F for 40 minutes in a sealed mason jar → ~240 mg usable THC
Infusion
½ cup (113 g) unsalted butter + 1 tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed material → hold 185 °F sous-vide 4 hours
Strain hard → crystal-clear 240 mg THC butter
Red Velvet Layer
½ cup (113 g) all 240 mg THC butter, melted
1 cup (200 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp red food coloring (gel is best)
1 tsp white vinegar
¾ cup (95 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder
¼ tsp salt
Cream Cheese Swirl
8 oz (225 g) cream cheese, room temp
⅓ cup (65 g) granulated sugar
1 large egg
1 tsp vanilla extract
Steps
1. Preheat oven to 350 °F. Line 8×8 pan with parchment.
2. Make red velvet batter
Whisk melted THC butter + sugar.
Add eggs, one at a time: eggs, vanilla, food coloring, vinegar.
Sift in flour, cocoa, salt → fold just until combined (don’t overmix).
3. Make cream cheese swirl
Beat cream cheese + sugar until smooth.
Add egg + vanilla → beat until creamy.
4. Assemble
Pour ¾ of red velvet batter into pan.
Dollop cream cheese mixture over top.
Spoon remaining red velvet batter in strips.
Swirl gently with a knife for marble effect.
5. Bake 30–35 minutes – center should barely jiggle.
Cool completely in pan (at least 2 hours) before cutting.
6. Cut 4×4 for 16 perfect squares.
Storage
Fridge → 1 week
Freezer → 3 months (wrap individually)
Dosing
240 mg ÷ 16 = 15 mg exact per brownie
One brownie = dessert and a hug
Two brownies = Netflix and absolutely no chill
Rich, tangy, impossibly fudgy with that signature red velvet tang.
The cream cheese swirl keeps every bite balanced.
Your new signature potluck move.