Red velvet brownies

Line a 9-inch square pan with two pieces of foil for easy removal and cleanup.

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

Small-Batch Cream Cheese Frosting
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-inch square pan with foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave chocolate and butter in a large microwave-safe bowl on high for 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 four ingredients.

Pour mixture into prepared pan.

3. Bake at 350 degrees 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.

Small-Batch Cream Cheese Frosting
Makes about 1 2/3 cups
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.

Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists.

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