Red Velvet Brownies with Cream Cheese Frosting

These brownies were a total fail. The top burnt after about 15 mins in the oven and they never really cooked in the middle. Although this is usually not a bad thing with brownie these ended up kinda grainy. But, anyway, I'd used ingredients to make them and I hate throwing things in the bin, so I scraped off the burntness and slathered them in cream cheese frosting. The book group girls didn't seem to mind though and they disappeared quickly!

Red Velvet Brownies with Cream Cheese Frosting (adapted from Southern Living)
(Makes at least 16)

115g dark chocolate

85g butter

450g sugar

4 large eggs
187g plain flour

1 1/2 tsp baking powder

1/8 tsp salt

1 small bottle red liquid food coloring

1 tsp vanilla extract

 

For the frosting

225g soft cheese

3 tbsp butter, softened

187g icing sugar

1/8 tsp salt

1 tsp vanilla extract

 

Preheat oven to 180°C. Line and grease a 22cm square brownie tin.

 

Melt the chocolate and butter in a bowl over a pan of boiling water. Remove from the heat and whisk in the sugar. Add the eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour, baking powder and salt and then add the food colouring and vanilla. Pour mixture into the tin.

Bake for 44 to 48 minutes or until a skewer inserted in center comes out with a few moist crumbs. Cool completely on a wire rack, then gently lift the brownies of the the tin.

To make the frosting; beat soft cheese and butter at medium speed with an electric mixer until creamy. Gradually add the icing sugar and salt, beating until blended. Stir in vanilla.

Spread the frosting on top of brownies, and cut into 16 squares.

187g plain flour

1/8 tsp salt

1 1/2 tsp baking powder

1 tsp vanilla extract

1 small bottle red liquid food colouring

 

For the frosting

225g soft cheese

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3 tbsp butter, softened

187g powdered sugar

1/8 tsp salt

1 tsp vanilla extract

 

Preheat oven to 180°C. Line and grease a 22cm square brownie tin.

 

Melt the chocolate and butter in a bowl over a pan of boiling water. Take off the heat and whisk in sugar. Add the eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour, salt and baking powder, then add in the vanilla and food colouring. Pour the mixture into the tin.

Bake for 44 to 48 minutes or until a wooden pick inserted in centre comes out with a few moist crumbs. Cool completely on a wire rack then lift out of the pan.

Lift brownies from pan, using foil sides as handles; gently remove foil.

To make the frosting beat the 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 and spread over the brownies. Cut into 16 squares.