Red Velvet Brownies with Cream Cheese and Raspberry Icing

PREPARATION

Preheat oven to 350°F (180°C) and line an 8x 8" (20 x 20 cm) square baking pan with parchment paper. Set aside.

In a large bowl, add margarine, sugar, eggsand vanilla extract, then whisk vigorously.

In a small bowl, combine cocoa, flour andpinch of salt. Pour the dry ingredients into the wet ingredients, adding thered dye as well. Whisk again to combine. Pour the mixture into the preparedtin, even it out, and bake for 30 minutes. Meanwhile, make the cream cheeseicing.

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Creamcheese icing‍

Pour the cream cheese, margarine and vanilla extract into the bowl and whisk with a mixer. Gradually add the icing sugar, mixing between each addition until you obtain a smooth icing. Keep refrigerated until you are ready to use the icing.

Once the brownie has cooled completely, puticing evenly across the top, then cut into squares(you'll have som icing left over, see note at the end). Garnish each square with VERIFRUIT dark chocolate-covered raspberries and serve.

NOTE

You can use the remaining icing to garnish FrenchToast Berry Cups.