Cream Cheese Frosted Red Velvet Brownies

Ingredients

• 3/4 cup (170g) unsalted butter, melted (for the brownies)
• 1 cup (200g) granulated sugar (for the brownies)
• 1/4 cup (50g) brown sugar, packed (for the brownies)
• 2 eggs, room temp (for the brownies)
• 2 tsp vanilla (for the brownies)
• 1 tsp white vinegar (for the brownies)
• Red gel food coloring (I used ~2 tsp) (for the brownies)
• 1/4 cup (25g) unsweetened cocoa powder (for the brownies)
• 1/4 tsp salt (for the brownies)
• 1 cup (125g) all-purpose flour, spooned & leveled or weighed (don't pack it in) (for the brownies)
• 3/4 cup white chocolate or cream cheese chips (for the brownies)
• 4 oz cream cheese, room temp (block style, not spreadable) (for the cream cheese frosting)
• 2 tbsp (28g) unsalted butter, room temp (for the cream cheese frosting)
• 1/2 tsp vanilla (for the cream cheese frosting)
• ~1 cup (120g) powdered sugar (adjust amount for desired consistency) (for the cream cheese frosting)
• Pinch of salt (optional) (for the cream cheese frosting)
• + optional valentines sprinkles for topping (for the cream cheese frosting)

Instructions

1. Preheat the oven to 325°F (163°C) and grease/line an 8x8 pan with parchment paper.
2. Whisk melted butter and both sugars together.
3. Mix in the eggs and vanilla until well combined.
4. Whisk in the cocoa powder, food coloring, vinegar, and salt until smooth.
5. Fold in the flour until just combined.
6. Gently fold in the white chocolate chips. Don't over mix the batter.
7. Spread into the prepared pan and bake for 30-40 minutes until a toothpick near the center comes out mostly clean/with moist crumbs (not wet batter).
8. To make the frosting, beat the cream cheese and butter together until smooth. Then beat in the powdered sugar and vanilla.
9. Spread this over the completely cooled brownies.
10. Top with valentines sprinkles if you'd like.