Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
In a large bowl, melt the butter. Stir in the sugar until combined.
1/2 cup unsalted butter, 1 cup granulated sugar
Beat in the eggs one at a time, then add the vanilla extract and red food coloring. Mix well.
2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon red food coloring
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon red food coloring
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the brownies cool completely in the pan before frosting.
While the brownies are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
4 oz cream cheese, 1/4 cup unsalted butter
Gradually add the powdered sugar, beating until well combined.
2 cups powdered sugar
Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
1 teaspoon vanilla extract, 1-2 tablespoons milk or heavy cream
Once the brownies are completely cool, spread the cream cheese frosting evenly over the top. Cut into squares and serve immediately!
