115g bittersweet chocolate baking bar, chopped
¾ cup butter
2 cups sugar
4 large eggs
1 ½ cups all-purpose flour
30ml red liquid food colouring
1 ½ tsp baking powder
1 tsp vanilla extract
⅛ tsp salt
- Preheat oven to 175C. Line bottom and sides of a 23cm square pan with aluminium foil, allowing 5 to 6cm to extend over sides. Lightly grease the foil.
- Microwave the chocolate and butter in a large microwave-safe bowl on high for 1 ½ to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, one at a time, until just blended after each addition. Gently stir in flour and the next four ingredients. Pour mixture into prepared pan.
- Bake at 175C for 44 to 48 minutes or until a wooden pick inserted in centre comes out with a few moist crumbs. Cool completely on a wire rack for about 2 hours.
- 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.