• 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. 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. 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. 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. 4. 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.
6. Cream Cheese Icing
7. 1 (8-oz.) package cream cheese, softened
8. 3 tablespoons butter, softened
9. 1 1/2 cups powdered sugar
10. 1/8 teaspoon salt
11. 1 teaspoon vanilla extract
12. Preparation 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.

Submitted by Falon Melvin Note: Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.