Sparkly Red Velvet Brownie Bites

• FOR THE BROWNIES:
• 1/2 cups Unsalted Butter, Diced
• 3 ounces, weight Bittersweet Chocolate, Chopped
• 1-1/2 cup Sugar
• 3 whole Large Eggs
• 1 teaspoon Vanilla
• 1/4 teaspoons Salt
• 1 ounce, fluid Liquid Red Food Coloring
• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Powder
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese, At Room Temperature
• 4 Tablespoons Unsalted Butter, At Room Temperature
• 1 teaspoon Vanilla
• 1-1/2 cup Sifted Powdered Sugar
• 2 teaspoons White Sparkles Edible Glitter (optional)

1. Preheat oven to 325u0b0F. Fold a 16" long piece of foil to a 9"x16" strip and place in a 9"x9" metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil the same size in the opposite direction, lining the pan completely. Spray foil with nonstick spray.
2. Stir butter and chocolate in a heavy large saucepan over very low heat until chocolate is melted. Remove from heat. Whisk in sugar, then eggs, 1 at a time. Stir in vanilla, salt, and food coloring. Sift flour and baking powder over the mixture and stir to blend well. Transfer the batter to the prepared pan.
3. Bake brownies until puffed and dry-looking and a tester inserted into the center comes out with some moist batter attached, about 30 to 35 minutes. Cool completely in the pan on rack.
4. Prepare the frosting by first beating together the cream cheese and butter until light and fluffy. Add vanilla and mix a bit to incorporate. Then add the sifted powdered sugar and beat to combine.
5. Using the foil as an aid, lift brownies from the pan and place on a cutting board. Peel foil down away from the sides of brownies. Spread cream cheese frosting evenly over the brownies. Sprinkle with edible glitter, if desired. Cut into bites 1-1/4" x 1-1/4". To achieve clean cuts, wipe the knife after each slice.

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Taken from tastykitchen.com/recipes/desserts/sparkly-red-velvet-brownie-bites/ (may not work)