Ingredients

The following ingredients have 24 Servings
  • 6 oz bittersweet chocolate (roughly chopped)
  • 1 cup butter (2 sticks)
  • 2 1/2 cup granulated sugar
  • 4 large eggs
  • 1 1 oz bottle red food coloring
  • 1 tsp pure vanilla extract
  • 2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt (1/4 tsp if using salted butter)
  • Frosting:
  • 1 8 oz cream cheese, softened
  • 1/2 cup salted butter (softened)
  • 1 tsp pure vanilla extract
  • 2 cups powdered sugar
  • Heavy cream

Instruction

  • Preheat the oven to 350°F. Spray a 13 x 9-inch pan with baking spray. Set aside.
  • In a medium-size microwave safe bowl melt together the chocolate and butter. Melt at 50% power in 45 second increments stopping to stir each time. Repeat until smooth. Whisk in the sugar mixing until fully combined.
  • Add the eggs one at a time mixing well after each addition. Use a large spoon or spatula to mix-in the food coloring and vanilla. Mix well.
  • Sift together the flour, baking powder and salt. Gradually stir into the wet ingredients. Stir until fully moistened. Spread evenly into the prepared pan.
  • Bake for 40-50 minutes OR until a toothpick inserted into the center shows moist crumbs. Cool completely in the pan on a cooling rack.
  • To make the cream cheese frosting: Use a mixer to beat together the cream cheese, butter and vanilla. Add the powdered sugar continuing to beat until smooth. Add cream 1 tablespoon at a time to thin to spreading consistency, if needed. Spread over cooled brownies.
  • Store chilled. Dust with powdered sugar before serving, if desired.