FLOURLESS RED VELVET SKILLET BROWNIE

Preheat oven to 350F. Spray an 8 or 10” cast iron skillet or baking dish with non-stick cooking spray, and then line with a piece of parchment paper; set aside.
Melt the chocolate in the microwave in 20-second intervals until almost fully melted. Add in the butter towards the end, and melt together until you have a smooth mixture.
In a medium bowl, add in the 4 yolks and 2 whole eggs, 1/2 cup sugar, vanilla, salt, and cocoa powder. Whisk to combine. Then, add in the chocolate/butter mixture and red food coloring, and stir to combine.
Using a hand mixer, whip the 4 egg whites in a medium bowl until frothy. Slowly pour in the sugar and continue whipping until you have a smooth mixture that white but not fully stiff.
Gently fold in the meringue into the chocolate mixture using a rubber spatula until it’s mostly combined.
Pour the batter into the prepared skillet or baking dish. Then, dollop the red velvet granola butter on top and use a knife to GENTLY swirl around.
Bake for 35-40 minutes.
Remove from the oven and allow to cool, as it should cave and create large cracks.
Serve warm with powdered sugar if desired.
Enjoy!