Red Velvet Brownies

recipe courtesy of Southern Living, December 2010

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  teaspoons  baking powder
• 1  teaspoon  vanilla extract
• 1/8  teaspoon  salt
• Small-Batch Cream Cheese Frosting
• 1  (8-oz.) package cream cheese, softened
• 3  tablespoons  butter, softened
• 1 1/2  cups  powdered sugar
• 1/8  teaspoon  salt
• 1  teaspoon  vanilla extract 
• Preparation 
• 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.

• Garnish: white chocolate curls

Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.
Total: 3 hours, 10 minutes
Yield: Makes 16 servings

Directions

1. 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.
2. 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.
3. 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).
4. 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.

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