Red Velvet Brownies

Photo: Jennifer Davick; Styling: Buffy Hargett

Our red velvet brownies are a bite-size version of the classic cake. Top them with cream cheese frosting for an ultimate holiday dessert.

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
• Garnish: white chocolate curls

Preparation

1. 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. 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. 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. 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.

Note:

Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.