Preheat oven to 350-degrees. Line a 9x13-inch baking pan with foil and spray the bottom and sides with baking spray. Set aside.

In the bowl of a stand mixer, affixed with the paddle attachment, add the melted butter, sugar and cocoa powder. Mix on low until the ingredients are combined, and then increase the speed to medium-high for 30-seconds. Turn the mixer off.

Scrape down the sides of the bowl and add in the eggs and egg yolks one at a time, mixing each egg or egg yolk in completely on medium speed, before adding the next egg. Add the vanilla extract and red food coloring.

Change the mixer to low speed and add the flour and salt. Mix until barely combined. Add the vinegar and mix until combined. Remove the bowl from the mixer and pour the batter into the prepared bake pan.

Bake brownies in 350-degree oven for 28-32 minutes, or until a toothpick inserted in the middle comes out without raw batter on it. Crumbs are okay. Do not over bake.

Allow brownies to cool and set in the pan. Once brownies have cooled, make the frosting.

CREAM CHEESE FROSTING: In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and cream cheese on medium high speed. Once the butter and cream cheese is smooth, add in the powdered sugar and milk or cream. Add enough milk or cream to reach desired consistency for spreading. Mix in salt and vanilla extract. Whip mixture on medium-high speed for 3-minutes.

Add the frosting onto the cooled brownies, in an even layer. Let frosted brownies set for 30-minutes before cutting into desired sized squares.