• Preheat oven to 350°F and spray 9x13 baking dish with nonstick cooking spray
• In a microwave safe dish melt the butter. Microwave for 30 seconds, stir, and repeat until the butter is completely melted.
  ¾ cup + 3 tbs unsalted butter
  
• Stir cocoa powder into melted butter making sure there are no clumps. Set aside.
  ¼ cup cocoa powder
  
• While butter mixture is cooling, in a separate small bowl combine the flour, baking powder, and salt. Set aside.
  1 cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
  
• In a stand mixer, or using a hand mixer, mix together the butter mixture (it’s okay if it’s still warm), sugar, vanilla, and red food coloring. Then add the eggs one at a time, letting each egg become fully incorporated into the batter before adding the next.
  2 cups sugar, 1 teaspoon vanilla, 1 oz red food coloring, 4 large eggs
  
• By hand, with a large rubber spatula or mixing spoon, fold in the flour mixture. Folding in the flour will help the brownie batter keep the air in it.
  
• Pour into the prepared baking dish and bake for 27-33 minutes or until a toothpick comes out clean.
  
• Let cool completely before frosting and cutting.
  

Frosting

• Combine the butter and cream cheese in the bowl of an electric mixer and cream until light and fluffy.
  ¼ cup butter slightly softened but still cold, 2 oz cream cheese
• Mix in the vanilla, heavy cream, and salt and whip on high for a few minutes.
  1 teaspoon vanilla, 3 tbs heavy cream, Pinch of salt
• Then mix in the powdered sugar one cup at a time. Add more heavy cream 1 tbs at a time if the frosting is too thick.
  2.5 cups powdered sugar
• Spread over the brownies and enjoy.