BROWNIIES Ghirardelli Bittersweet Chocolate Unsalted Butter | Granulated Sugar Eggs | All-Purpose Flour Liquid Red Food Coloring Baking Powder | Vanilla Extract FROSTING Cream Cheese | Unsalted Butter Pure Vanilla Extract | Salt
In a large microwave safe mixing bowl melt the chopped bittersweet chocolate bar and the butter on high for 40 to 60 seconds. Add the sugar to the bowl with the chocolate and whisk until combined. Incorporate the eggs one at a time.
Add the flour, baking soda, vanilla, and red food coloring to the bowl. Fold the dry ingredients into the brownie batter with a large wooden spoon. Mix just enough to blend the dry ingredients into the wet ingredients.
Pour the brownie batter into the prepared baking pan. Bake at 350°F for 45 to 60 minutes or until a tooth pick inserted into the center comes out clean. Cool brownies on a wire cooling rack before cutting or frosting.
Make the frosting and frost the brownies if desired. Carefully lift the red velvet brownies from the pan by the edges of the parchment paper. Place on a flat surface. Using a large sharp knife cut the brownies into 16 squares.