CREAM CHEESE FROSTED RED VELVET BROWNIES

I couldn’t write this cookbook without some form of red velvet cake. This is my version in brownie form. But don’t worry. I kept everyone’s favorite part of the cake—the cream cheese frosting, of course!

RED VELVET BROWNIES

Cooking spray

½ cup canola oil

1 cup white sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon white vinegar

1 tablespoon red food coloring

½ cup all-purpose flour

⅓ cup cocoa powder

¼ teaspoon baking powder

¼ teaspoon salt

CREAM CHEESE FROSTING

4 ounces cream cheese, softened

¼ cup (½ stick) butter, softened

1 ½ cups powdered sugar

½ cup chopped pecans

For the brownies, preheat the oven to 350 degrees, and spray an 8-inch square baking dish with nonstick spray.

In a medium bowl whisk together the oil, white sugar, vanilla, eggs, vinegar, and food coloring. In another medium bowl whisk together the flour, cocoa, baking powder, and salt. Stir the flour mixture into the egg mixture until well combined. Pour the batter into the baking dish, and bake for 28 to 30 minutes, until a wooden pick inserted near the center comes out clean. Let the brownies cool completely.

For the frosting, combine the cream cheese and butter in a large bowl. Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Slowly add the powdered sugar, and beat until the frosting is smooth. Spread the frosting evenly on top of the cooled brownies. Sprinkle the pecans over the top, and then cut the brownies into squares. Refrigerate the brownies if you are not serving them shortly after baking.

MAKES 12 SERVINGS.