Mini Red Velvet Brownies with Vanilla Bean Cream Cheese Frosting

• Preheat oven to 350 degrees.
• Line a 9x9 or 8x8 baking pan with heavy-duty foil and very lightly grease the foil with vegetable shortening, like crisco.

Red Velvet Brownies

• In a small saucepan, melt the butter over your lowest setting, then add the milk chocolate chips stirring constantly with a small whisk until melted and smooth.
• Turn off heat and let set.
• In a large mixing bowl, add the eggs into the bowl and lightly whisk.
• In another bowl, add in the sugars and salt and whisk together.
• Whisk in the melted chocolate into the egg/sugar mixture, then gradually whisk in the melted chocolate until just combined.
• Briefly whisk in the vanilla and red food coloring.
• In another bowl, whisk the flour, baking powder and cocoa powder together and sift into the chocolate mixture.
• Stir with a silicone spatula and pour and spread out evenly into your prepared baking pan.
• Bake 40 minutes, until toothpick comes out clean and transfer pan to cooling rack and let cool for 15 minutes.
• Refrigerate, covered until cooled to frost.
• Lay out on tin foil or cutting board and cut into 16 or 25 squares evenly using a sharp knife.
• Make frosting.

Vanilla Bean Cream Cheese Frosting

• Place cream cheese, butter, vanilla, vanilla bean paste and salt in small mixing bowl.
• Using a mixer, beat on medium high until well combined.
• Add confectioners sugar and mix until smooth and creamy.
• Place frosting in a pastry bag with a pastry open or closed star tube and pipe a star in the middle, then pipe frosting around the star to create a rose.
• Add sprinkles, chocolate shavings, etc.
• Put back in fridge until ready to serve.