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Prep the pan: Preheat your oven to 335°F (170°C) and grease or line a 9x9 pan with parchment paper.
Melt the butter and sugar: In a large mixing bowl, melt the unsalted butter and mix it with white sugar until smooth.
Add egg and vanilla: Stir in the whole egg and vanilla extract until well combined.
Add oil and cocoa powder: Mix in the neutral oil and unsweetened cocoa powder until smooth.
Add flour and salt: Gradually fold in the all-purpose flour and salt, mixing just until combined.
Add vinegar and red coloring gel: Stir in the distilled white vinegar to activate the cocoa and create that signature red velvet flavor.
Bake: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the brownies cool completely before frosting.
Mix cream cheese, salt, and vanilla: In a bowl, beat together the cream cheese, vanilla extract, and a pinch of salt until smooth.
Add powdered sugar: Gradually add the confectioner’s sugar and continue to beat until the frosting is smooth and creamy.
Frost the brownies: Once the brownies are completely cool, spread the cream cheese frosting evenly over the top.