Brownies:
1 (4 oz) bittersweet chocolate baking bar (or chips)
1/4 cup butter
2 C sugar
4 large eggs
1 1/2 C all-purpose flour
1 (1oz) bottle red liquid food coloring
1 1/2 tsp. baking powder
1 t. vanilla extract
1/8 t. salt

Frosting:
1 (8 oz) package cream cheese
3 T butter, softened
1 1/2 C powdered sugar
1/8 t. salt
1 t. vanilla extract

1 (4 oz) bittersweet chocolate baking bar (or chips) 1/4 cup butter 2 C sugar 4 large eggs 1 1/2 C all-purpose flour 1 (1oz) bottle red liquid food coloring 1 1/2 tsp. baking powder 1 t. vanilla extract 1/8 t. salt 1 (8 oz) package cream cheese 3 T butter, softened 1 1/2 C powdered sugar 1/8 t. salt 1 t. vanilla extract

Preheat oven to 350 degrees. Line the bottom and sides of a 9 inch square pan with aluminium foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
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.
Bake at 350 for 44 to 48 minutes, or until a wooden pick inserted in the center comes out witha few moist crumbs. Cool completely on a wire rack (about 2 hours).
Lift brownies from pan, using foil sides as handles. gently remove the foil. Spread the frosting on top of the brownies, and cut into 16 squares.

To make frosting:
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.