Red Velvet Brownies

Happy Valentine's Day!  I couldn't think of a more festive treat for today.  Although there are no hearts involved, the red brownie base against the white cream cheese frosting (yum!) makes for a beautiful presentation.  Not to mention, these are delicious.

I came across the recipe for these brownies here back in November.  I really think they would be great for any occasion, the holidays, valentine's day, a birthday or a random day when you're in the mood for red velvet.  Enjoy!!

Red Velvet Brownies
Source: Southern Living, December 2010
Yield: Makes 16 servings

Brownies
4 ounces bittersweet chocolate, 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

Cream Cheese Frosting
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

Garnish: white chocolate curls (I just grated a little white chocolate)

Directions
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. To make cream cheese frosting, 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.

5. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread cream cheese frosting on top of brownies, and cut into 16 squares. Garnish with white chocolate.