1. Prepare the Brownies:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease with cooking spray.
2. Melt the butter and chocolate chips in a heatproof bowl over a double boiler or microwave in 20-second intervals, stirring in between until smooth. Let cool slightly.
3. In a large mixing bowl, whisk together the melted chocolate mixture and brown sugar until well combined (2–3 minutes).
4. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract and sea salt.
5. In a separate bowl, whisk together flour, cocoa powder, cornstarch, and baking powder.
6. Gradually add the dry ingredients to the wet ingredients, mixing at low speed until combined. Stir in apple cider vinegar and red gel food coloring, adjusting for the desired color.
7. Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Allow the brownies to cool completely in the pan before frosting.

2. Prepare the Cream Cheese Frosting:

9. In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract on low speed until smooth (about 1 minute).
10. In a separate bowl, beat butter until creamy and fluffy. Gradually fold the cream cheese mixture into the butter and mix until smooth.
11. Slowly add the heavy cream, folding gently until fully incorporated.

3. Assemble & Serve:

12. Once the brownies have cooled completely, remove them from the pan using the parchment paper overhang.
13. Spread or pipe the cream cheese frosting evenly over the brownies.
14. For clean slices, chill the frosted brownies in the fridge for 15-20 minutes before cutting into squares.

Storage & Tips

• Store in an airtight container in the fridge for up to 5 days.
• Freeze unfrosted brownies for up to 3 months (add frosting after thawing).
• For extra flavor, sprinkle the frosted brownies with chocolate shavings or red velvet crumbs.