"I have make this recipe twice and am about to make it again for valentines day. i found that baking in a 9x8 inch pan makes it thinner and the cream cheese layer really blends well throughout the whole brownie keeping the red velvet together. there suppose to be moist like cheesecake. not so much a brownie texture but a cheesecake texture. cooking it extra just dries it out. the reason its so moist is the oils from the cream cheese. dont think its under cooked. its suppose to be like that.