Red Velvet Brownies with Cream Cheese Frosting

I wanted to find a different brownie recipe and started looking.  I came across this recipe on another blog and decided to give it a try.  I made thicker brownies in an 8 x 8" pan.  I would definitely suggest the 9 x 13" for thinner brownies. Mine ended up tasting more like fudge.  After they sat out for a day, they tasted a lot better and not as thick.  These brownies are VERY moist.  The cream cheese frosting recipe can be found here.

1 can dark red kidney beans
1 1lb. 2.3oz. box Brownie Mix
2 tablespoons Cocoa Powder
1 1oz. bottle red food dye
water

Preheat oven to 350'. Spray bottom only of a 9x13" pan. Rinse and drain beans well. Rinse can. Return rinsed beans to can, fill can with water to within 1/2 inch of top of can. Pour into blender and blend WELL, and then blend again, really well! You shouldn't see any grains or skins. Blend dye in with bean mixture. Poor brownie mix and cocoa into large bowl and add bean and dye mixture and mix well.  Your kidney beans are replacing the water, eggs, etc called for on the box. Poor into baking pan and bake on bottom rack of oven for 24-26 minutes. Allow to cool completely and then flip onto a cutting board and freeze for about an hour. They will be flat, but shouldn't be dry.

*karisa*