Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening.
In medium heatproof bowl over saucepan of simmering water, stir semisweet chocolate and 3/4 cup butter until melted and smooth. Whisk in granulated sugar. Add eggs, one at a time, whisking just until combined. Gently stir in flour, red food coloring, baking powder, 1 teaspoon vanilla and 1/8 teaspoon salt.
Spread batter in prepared baking pan. Bake for 40 to 45 minutes, or until toothpick inserted comes out with moist crumbs. Let brownies cool completely, about 1 hour.
While brownies are cooling, prepare cream cheese frosting. In medium bowl, use electric mixer on medium speed to beat cream cheese and remaining butter until creamy. Gradually add in confectioners’ sugar and 1/8 teaspoon salt, beating until blended. Stir in vanilla.
Spread frosting on top of brownies. Cut into 4 rows by 4 rows to make 16 brownies.
4 ounces semisweet chocolate, chopped
3/4 cup plus 3 T butter, divided
2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon plus 1 teaspoon vanilla, divided
1/8 teaspoon plus 1/8 teaspoon salt, divided
8 ounces cream cheese, softened
1 1/2 cups confectioners’ sugar
1 ounce red food coloring
Number of servings: 16
Cooking time: 45 minutes