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Happy Juneteenth

(Originally posted on June 26, 2020)

The month of June is a special time within the Black community. It is a time where we get to celebrate the amazing musical accomplishments that have contributed to every genre and aspect of music. This year, this last month in spring has served a greater purpose for the Black Community. As we continue to march and protest for equality, I thought it would be wonderful to showcase coming together in unity with a dessert.

This dessert combines the flavors of our history with red velvet, cream cheese and chocolate while also displaying the proud colors of the Pan-African flag. This brookie is a rich as our heritage! I hope you take the opportunity to try this delicious confection and while savoring every bite, think about all the great things Blacks have done and continue to do for this country.

*This recipe was updated this year with even more pizzazz. My Black Power Brookies were the inspiration to my small business sprinkles empire I started in 2020, Kaleidoscope Sprinkles. I thought it was time to upgrade those old photos with an updated Sprinkle Mix. I made this original brookie recipe, but then decided to decorate them with Kaleidoscope Sprinkle's Black Power Sprinkle Mix. This was best way to cherish and celebrate Juneteenth this year.

Please see the complete recipe video and upgraded photos below.


Black Power Brookies


8 oz cream cheese, room temp.

1 cup confectioners sugar

1 egg

2 tbsp. greek yogurt

1 tsp. vanilla extract

Green food coloring gel, for color (optional)


6 tbsp, unsalted butter

4 ounces of semisweet chocolate, roughly chopped

1/2 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/4 tsp. kosher salt

1 cup of sugar

2 large eggs

2 tsp. vanilla extract.

Black food coloring gel or 1tbsp. of activated charcoal, for color (optional)

Red Velvet Cookies

1/2 cup of butter, room temp.

1/4 cup plus 2 tbsp. of brown sugar

2 tbsp of sugar

1 egg

1 tbsp. of milk ( I used almond milk)

1 tsp. of vanilla extract

½ tsp. white vinegar

3/4 all purpose flour

2 tbsp. of unsweetened cocoa powder

1 tsp. of baking soda

1/2 tsp. of kosher salt

1/2 cup of chocolate chips (White or ruby chocolate)

Red food coloring gel, for color (optional)

Yellow, Green, Red and Black candy melts, for decorating (optional)


1. In a large bowl, add all the ingredients for the filling.

2. Using a hand mixer on low speed, combine all the ingredients until mixed.

3. Add green food coloring, increase the hand mixer to full speed and whip cream cheese filling until completely smooth.

4. Set aside filling and place bowl in the refrigerator and allow it to set.

5. Preheat oven to 350F. Line a 9” x 9” square baking pan with butter and parchment paper, allowing 2 inch overhang for handles.

6. Place butter and chopped up chocolate in a heatproof bowl over double boiler (a pan of simmering water); stir until butter and chocolate has melted. Let cool slightly.

7. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt until combined. Set aside.

8. Using stand mixer, whisk together sugar, eggs, and vanilla in the bowl. Mix on medium speed for about 4 minutes until eggs are pale, approximately 4 minutes.

9. Reduce mixer speed to low, slowly add the chocolate mixture, flour mixture and black food color gel. Slowly mix until well combined.

10. Pour batter into prepared pan; spread evenly with a spatula.

11. Using same medium bowl, begin to prepare red velvet cookies mixture by whisking together flour, cocoa powder, baking soda, and salt. Set aside.

12. Using stand mixer, combine the butter, brown sugar, sugar, vanilla extract, vinegar and red food coloring. Beat at medium speed until creamy and smooth. Add egg and milk.

13. Turn mixer down to low, Gradually beat in the flour mixture, mixing until just combined.

14. Carefully stir in the chocolate chips.

15. Take cream cheese mixture out of the refrigerator and spread evenly over the brownie mixture.

16. Drop cookie mixture over cream cheese mixture and smooth evenly with spatula.

17. Place pan in the oven and bake for 40-45 minutes until brookies are set.

18. Place brookies on a cooling rack and allow brookies to cool to room temperature.

19. Decorate cooled brownies with melted candy melts and Sprinkle Mix.

20. Chill brookies for at least an hour but preferably overnight.

21. Cut brookies into 16 squares, devour and enjoy!!

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