Preheat your oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large mixing bowl, vigorously whisk together the warm melted butter and granulated sugar until well combined and slightly grainy.

Whisk in the eggs one at a time, mixing well after each addition until smooth. Then whisk in the vanilla extract and white vinegar.

Add the red gel food coloring and whisk thoroughly until the batter reaches a vibrant, deep red color.

In a separate bowl, sift together the all-purpose flour, natural cocoa powder, and salt. Gently fold this dry mixture into the wet ingredients using a rubber spatula just until no streaks of flour remain. Do not overmix.

Pour the batter into the prepared baking pan, spreading it evenly to the corners.

Bake for 25 to 30 minutes. A toothpick inserted into the center should come out with moist, sticky crumbs (not raw batter). Do not overbake.

Let the brownies cool completely in the pan on a wire rack for at least 2 hours to allow them to set into a fudgy texture.

While cooling, whisk together the softened cream cheese, powdered sugar, and milk until completely smooth to create the drizzle.

Use the parchment overhang to lift the cooled brownies out of the pan. Drizzle the cream cheese glaze in a zig-zag pattern over the top, then slice into 16 squares.