Decadent Red Velvet Brownies

Just in time for Valentines day.... Nancy found this recipe in Southern Living and wanted to try it.  They were excellent - a very refreshing change from a normal brownie.

Ingredients

• 1  (4-oz.) 60% Ghiradelli Cacao chocolate baking bar, chopped
• 3/4 c. butter
• 2  c. sugar
• 4  large eggs
• 1 1/2  c. all-purpose flour
• 1  (1-oz.) bottle red liquid food coloring
• 1 1/2  t. baking powder
• 1  t. vanilla extract
• pinch of salt

Preparation

1. Preheat oven to 350°. Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan, lightly grease foil (or use Reynolds non-stick foil).
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. Bake at 350° for 44 to 50 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 Cream Cheese Frosting (below) on top of brownies.  Garnish with curled white chocolate, if desired

Cream Cheese Frosting

Ingredients

• 1  (8-oz.) package cream cheese, softened
• 3  T.  butter, softened
• 1 1/2  c.  powdered sugar
• pinch of  salt
• 1/2  t. vanilla extract

Preparation

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, salt and vanilla, beating until blended.