Red velvet Brownie1 (4-oz) bittersweet chocolate baking bar, chopped
1/4 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 teaspoon baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
Small -Batch Cream Cheese Frosting

Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-iinch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides, lightly grease foil.

2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1  1/2 minutes 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 degrees for 44-48 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).

4. 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.

1 (8-oz) package cream cheese, softened
3 Tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon 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.