Red Velvet Brownies


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°. 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° for 44 to 48 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. Garnish, if desired.


Small-Batch Cream Cheese Frosting


1 (8-oz.) package cream cheese, softened

3 Tbsp butter, softened

1 1/2 cups powdered 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 powdered sugar and salt, beating until blended. Stir in vanilla.


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