Preheat your oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper, leaving a little extra overhang so you can lift the brownies out easily later. Lightly grease the paper to make sure nothing sticks and clean slices are guaranteed.

In a medium bowl, whisk together your melted salted butter with both the granulated and brown sugar until the mixture is silky, shiny, and completely smooth. This little step is what gives the brownies that irresistible fudgy texture.

Add the eggs one at a time, whisking well after each addition, then mix in the vanilla and gel food coloring. Stir until the batter turns a gorgeous, deep red. If it looks a bit shy on color, add a tiny dab more.

Sift together the flour, and Dutch-process cocoa, then gently fold them into the wet mixture. Stop as soon as you see no streaks of flour; overmixing will make the brownies heavy instead of soft and fudgy.

Pour the batter into your pan and smooth the top evenly with a spatula. Bake for 25–30 minutes, keeping an eye on it after 25 minutes. A toothpick should come out with just a few moist crumbs attached.

Set the pan on a wire rack and allow the brownies to cool down entirely before moving them. If you can’t wait, pop them in the fridge for 10–15 minutes, cooling them slightly helps the frosting go on smoothly.

For the frosting, beat the cream cheese until silky and smooth, then mix in the butter. Gradually add the powdered sugar and a splash of milk, stopping when the frosting is fluffy, creamy, and spreadable. If it feels too soft, chilling it for a few minutes makes it easier to handle.

Spread the frosting generously over the cooled brownies. Enjoy!