Ingredients
The following ingredients have 4 Servings
- 1/2 cup unsalted butter- diced ((1 stick))
- 3 oz. bittersweet chocolate squares (or bittersweet chocolate chips)
- 1-1/2 cup granulated sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1/4 tsp. table salt
- 2 tbsp. liquid or gel red food coloring
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 8 oz. cream cheese (room temperature)
- 4 tbsp butter (room temperature)
- 1 tsp. vanilla extract
- 1 1/2 cup confectioners sugar (sifted)
- White sparkling sugar (opt.)
- Snowflake sprinkles (opt)
Instruction
- Preheat Oven to 325.
- Line a metal 9"x9" baking pan using either non-stick foil or regular foil sprayed with non-stick spray. (please do this- as it helps remove the brownies from the pan later on. This is a step I contemplated skipping & I'm so happy I didn't.)
- Stir butter & chocolate in a heavy large saucepan over low heat until all is melted. Remove from heat.
- Whisk in sugar & then eggs- one at a time.
- Stir in vanilla, salt & food coloring.
- Sift flour & baking powder with a whisk. Stir into wet mixture & blend well.
- Transfer batter to prepared pan.
- Bake until puffed & dry looking- or until a toothpick inserted in the center comes out with some moist batter attached. (about 30-35 minutes).
- Cool completely in pan on a rack. (I was impatient & stuck mine directly into the freezer to cool it faster)
