1-Getting started: Getting started with this recipe is as easy as turning on your oven. Begin by preheating it to 350°F (175°C) and lining a 9-inch square pan with parchment paper for easy removal later. Once that’s done, melt the unsalted butter and mix it together with the granulated sugar and light brown sugar in a bowl.

2-Mixing the wet ingredients: Next, add the eggs, egg yolk, and vanilla extract, stirring gently until everything combines smoothly. Now, blend in the vegetable oil and cocoa powder to build that rich base. To get that vibrant red color, mix the red gel food coloring into a small portion of the batter first, then fold it into the rest.

3-Combining dry ingredients and baking: Fold in the all-purpose flour, cornstarch, and salt until just mixed, being careful not to overdo it this keeps your brownies fudgy. Add the vinegar and, if you like, stir in the white chocolate chips for extra gooeyness. Pour the batter into your prepared pan and bake for 20 to 25 minutes, until a skewer inserted comes out with moist crumbs. Let the brownies cool completely on a rack before moving on.

4-Making and applying the frosting: For the cream cheese frosting, beat the cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar while beating until it’s fluffy, then mix in the vanilla extract. Once your brownies are cool, spread on the frosting, slice, and serve. For more tips on baking basics, check out our beginner baking guide on the site.

5-Substeps for Frosting Application: Make sure your brownies are fully cooled to avoid the frosting melting. Spread it evenly for that perfect swirl effect, and if you want to get fancy, use a piping bag for designs.