Red Velvet Brownie Pops With Cream Cheese Icing

• FOR THE CAKE:
• 3/4 cups Butter
• 4 ounces, weight Bittersweet Chocolate
• 2 cups Sugar
• 4 whole Eggs
• 1-1/2 cup Flour
• 1 ounce, fluid Red Food Coloring
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 1/8 teaspoons Salt
• FOR THE ICING:
• 3 Tablespoons Butter, Softened
• 8 ounces, fluid Cream Cheese, Softened
• 1-1/2 cup Powdered Sugar
• 1/8 teaspoons Salt
• 1 teaspoon Vanilla Extract
• Red Sugar, For Sprinkling (optional)

1. You can make these into cake pops if you have a baby cake maker! If not, preheat oven to 350u0b0F and make these into regular brownies.
2. Melt butter in a bowl with chocolate for 30 seconds. Remove and stir. Repeat until melted and smooth.
3. Add to your electric mixer affixed with the paddle attachment.
4. Add sugar. Add eggs one at a time until mixed in. Slowly add flour. Add food coloring, baking powder, vanilla, and salt.
5. If using a baby cake maker, add 1 tablespoon of batter to each hole. Close maker and bake for 5 minutes. Remove and place on a cooling rack. Repeat until all batter is used. After cooled, insert a lollipop stick into each cake ball using a bit of icing to keep it in place.
6. If baking as brownies, place in a 9x13 inch pan. Bake at 350u0b0F for 44-48 minutes.
7. For the cream cheese icing:
8. Mix together butter and cream cheese until fluffy. Add powdered sugar, salt and vanilla extract. Mix until blended.
9. Ice the top of cake pops or brownies.
10. Optional: sprinkle with some red sugar.

cake, butter, weight bittersweet chocolate, sugar, eggs, flour, baking powder, vanilla, salt, butter, fluid cream cheese, powdered sugar, salt, vanilla, red sugar

Taken from tastykitchen.com/recipes/desserts/red-velvet-brownie-pops-with-cream-cheese-icing/ (may not work)