Ingredients
1cupall purpose flour
½tspbaking powder
¼tspsalt
2ozbittersweet chocolate,(60 %), chopped
½cupunsalted butter,diced into 6 pieces
1¼cupsgranulated sugar
1½tbspliquid red food coloring
1½tspvanilla extract
1tspapple cider vinegar
2large eggs
½cupbutter,softened
4ozcream cheese,softened
½tspvanilla extract
2½cupspowdered sugar
Preparation
Preheat oven to 350 degrees F. Butter an 8×8-inch baking dish. Line with buttered parchment paper to remove easily after baking, if desired.
In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
To a large microwave-safe bowl, add chopped chocolate and butter and heat mixture in microwave on 50% power, in 30-second intervals, stirring after each interval until melted and smooth.
Alternately, melt it in a double boiler over the stovetop.
Once melted, remove from heat and proceed to the next step. Add sugar to melted chocolate mixture, and using a rubber spatula, stir to combine.
Mix in red food coloring, vanilla, and apple cider vinegar. Stir in eggs. Add flour mixture and mix just until combined.
Pour into the prepared baking dish, spread into an even layer. Bake in preheated oven for 35 to 40 minutes until a toothpick comes out with a few moist crumbs.
Place on a wire rack to cool completely then frost with cream cheese frosting once cool and cut into squares.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and cream cheese on medium-high speed for about 4 to 5 minutes until pale and fluffy.
Add vanilla and powdered sugar and continue to whip until pale and fluffy.
