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
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.
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.
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).
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
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.
