Red Velvet Brownies

1  (4-oz.) bittersweet chocolate baking bar, chopped
3/4  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  teaspoons  baking powder
1  teaspoon  vanilla extract
1/8  teaspoon  salt

1. Preheat oven to 350°. Line bottom and sides of a 9-inch 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 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 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. Top with Cream Cheese Frosting.

Cream Cheese Frosting
2 (8 oz) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioner's sugar
1 teaspoon vanilla extract

Cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the confectioner's sugar.  Store remainder in refrigerator after use.

Source: (Brownies) Southern Living, December 2010

~Sunny