Red Velvet Brownies

Ingredients

• 1 (4 oz.) bittersweet chocolate baking bar, chopped
• 3/4 cup butter
• 2 cups sugar
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1 (1 oz.) bottle red liquid food coloring
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/8 tsp salt

Preheat oven to 350 degrees F. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

Bake at 350 degrees F for 50-55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares.

Small-Batch Cream Cheese Frosting

• 1 (8 oz.) package cream cheese, softened
• 3 Tbsp. butter, softened
• 1 1/2 cups powered sugar
• 1/8 tsp. salt
• 1 tsp. vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powered sugar and salt, beating until blended. Stir in vanilla.