No Personal Space

My husband Cody was in the Atlanta Airport last week and saw this really cute bakery that had tons of unique brownies. He gave me a few examples over the phone and that is when my bakers brain started working. We both love red velvet cake and I thought turning this classic cake into a rich, dense and delicious brownie was just the ticket . Now take the brownie and spread cream cheese frosting on top and you have got yourself one scrumptious brownie. Here is the recipe that was adapted from Call Me PMC

 Ingredients

• 4 oz bitter-sweet chocolate baking bar, chopped

• ¾ c butter

• 2 c sugar

• 4 eggs

• 1½ c all-purpose flour

• 1 (1 oz) bottle red food coloring

• 1½ tsp baking powder

• 1 tsp vanilla extract

• ⅛ tsp salt

1. Melt chocolate and butter in a large microwave-safe bowl.

2. Whisk in sugar until all combined. Stir in eggs one at a time until just blended. Stir in flour and next 4 ingredients. Pour mixture into prepared pan.

3. Line the bottom of a 9×13 inch cake pan with aluminium foil, allowing 2 to 3 inches to extend over sides; lightly grease or spray foil with non-stick spray. I prefer the Joy of Baking flour spray.

4. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted in center comes out with a few moist crumbs.

5. Place a large cookie sheet over the cake pan.

6. Press cookie sheet and cake pan together and flip the two, where the cookie sheet is on the bottom.

7. Cool completely on a wire rack (about 2 hours) before frosting.

8. Cute brownies into preferred size and let cool in refrigerator for 30 minutes, too long and they will being to get hard.

9. Spread cream cheese frosting on top of brownies and store in an air tight location. Oh and I used a can of frosting because I was lazy but feel free to make your own using this Recipe