With the rack in the middle position, preheat the oven
to 350°F (180°C). Butter and line the bottom of an 8-inch
(20 cm) square baking pan with parchment paper, letting
the paper hang over both sides.
In a bowl, over a double boiler or in the microwave oven,
melt the chocolate with the butter. Stir and let cool.
In another bowl, whisk together the egg, brown sugar, food
colouring and salt until smooth. Add the chocolate mixture and
the flour and stir until smooth. Spread into the prepared pan.
Bake for about 25 minutes or until a toothpick inserted
in the centre of the brownie comes out with a few lumps
and not completely clean. Let cool completely before frosting
In a bowl, beat the cream cheese with the butter and
icing sugar until smooth and creamy. Spread the frosting
over the entire surface of the cooled brownie. Refrigerate for
1 hour. Unmould and cut into 25 squares. Let warm to room
temperature before serving.
The brownies will keep for two days in the refrigerator.
If the edges appear slightly dry and overcooked, just slice them off before cutting the brownie into squares.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.