Red Velvet Brownies

11
Red Velvet Brownies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    oz. bittersweet chocolate baking bar, chopped

  • ¾

    c. plus 3 T. butter, divided

  • 2

    c. sugar

  • 4

    eggs

  • 1-½

    c. all-purpose flour

  • 1 oz. bottle red liquid food coloring

  • 1-½

    t. baking powder

  • 2

    t. vanilla extract, divided

  • ¼

    t. salt, divided

  • 8-oz. pkg. cream cheese, softened

  • 1-½

    c. powdered sugar

  • Optional: chopped pecans

Directions

Line bottom and sides of a 9-1/2 x 9-1/2 “ baking pan with aluminum foil, allowing 2 to 4 inches to extend over sides, lightly grease foil. Microwave chocolate and 3/4 cups butter in a large microwave-safe bowl on high 1-1/2 to 2 minutes, until melted and smooth, stirring at 30 second intervals. Add sugar, whisking to blend. Add eggs, one at a time, whisking each after each addition just until blended. Gently stir in flour , food coloring, baking powder, one teaspoon vanilla, and salt. Pour mixture into pan. Bake at 350 degrees for 44 to 48 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool completely in a pan on a wire rack. While brownies cool, beat together cream cheese and 3 tablespoons butter with an electric mixer at medium speed until creamy. Gradually add powdered sugar and 1/8 teaspoon salt, beating until blended. Stir in 1 teaspoon vanilla. Once cool, spread with cream cheese frosting and cut into bars. Top with pecans. Store in refrigerator in an airtight container. Makes 16 servings.


Nutrition

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