Red Velvet Brownies

By Cindy_Wicker

Ingredients

• 4 oz. bittersweet chocolate baking bar, chopped
• 3/4 c. plus 3 T. butter, divided
• 2 c. sugar
• 4 eggs
• 1-1/2 c. all-purpose flour
• 1 oz. bottle red liquid food coloring
• 1-1/2 t. baking powder
• 2 t. vanilla extract, divided
• 1/4 t. salt, divided
• 8-oz. pkg. cream cheese, softened
• 1-1/2 c. powdered sugar
• Optional: chopped pecans

Preparation

Step 1

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.