Red Velvet Brownies

1. Preheat oven to 350 degrees. Place the rack on the middle position. Grease and line a 9×13 inch baking pan, or lasagna pan (which is my favorite) with parchment paper.
2. In a  large mixing bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside. 
3. In the bowl of a stand mixer, fitted with a paddle attachment, beat together the eggs, granulated sugar, and brown sugar, and salt until completely combined and light yellow, about 4 minutes. With the mixer on low, add in the oil, white vinegar, vanilla, and red food coloring. Stir until combined and the color has blended all the way through the mixture. 
4. To melt the chocolate, you can combine the butter and chocolate in a heavy bottom saucepan, and stir with a rubber spatula, or silicone spatula, over medium low heat. Remove the chocolate ganache when the chocolate is about 80% melted and continue to stir off the heat using the residual heat from the pan to completely melt the chocolate. You can also melt the chocolate in the microwave with a microwave safe bowl, at 50% power for one minute, and then at 30 second intervals, stirring in between interval until smooth and combined. 
5. Pour the chocolate ganache into the batter with the mixer on low, until just combined. 
6. Slowly with the mixer on low speed, add in the dry ingredients and mix until just combined. A couple of flour streaks may remain. 
7. Pour the brownie batter into the prepared lasagna pan, or prepared baking pan, and place into the oven to bake for 30-35 minutes. Test the doneness of the brownies with a toothpick inserted into the center of the pan. The brownies should have several moist crumbs on the toothpick, but not be raw or batter-y. Set the pan on a wire rack to cool completely, before frosting.

Cream Cheese Frosting

1. In a stand mixer with a paddle attachment, beat together the unsalted butter and softened cream cheese until combined and smooth. Mix in the vanilla extract.
2. Using a flour sifter, or a mesh sieve, pour the powdered sugar through to ensure that any lumps are removed. Add this to the butter mixture, with the mixer on low. Sprinkle in salt and combine.
3. Turn the mixer to medium and beat until light and fluffy. Add in one tablespoon of heavy cream, and more if needed to achieve the consistency you would like. 
4. Beat on medium about 3-4 minutes, to allow it to beat until super fluffy and soft. 
5. Frost the brownies, slice and serve!