Preheat the oven to 160°C fan / 180°C conventional. Line a 20cm square baking tin with baking paper.

In a glass bowl, combine the dark chocolate and butter. Microwave for 60-90 seconds until melted. Stir to combine and set aside.

In a separate bowl, whisk the caster sugar and eggs for a couple of minutes until light in colour, thick and foamy.

Add the vanilla extract, white wine vinegar, melted chocolate and red food colouring. Mix everything together until the mixture is smooth and bright red. At this stage, you can keep adding food colouring, ½ a teaspoon at a time, until you reach the desired colour.

Sift in the flour and cocoa powder, then fold together until the brownie mixture is just combined.

Spoon into the prepared baking tin and spread out evenly. Bake for 22-25 minutes until the brownies are set on top, showing cracks around the outside edge, and have a slight wobble in the centre.

Leave to cool completely for at least 4 hours or overnight for best results (this will allow the brownies to set and turn fudgy). You can speed up the cooling time by refrigerating the brownies for 2 hours instead.

In a small bowl, mix the cream cheese and icing sugar together until smooth and combined. Be careful not to overmix as the icing can become runny very quickly. If it does, just pop it in the fridge to firm up.

Remove the cooled brownies from the baking tin and drizzle the cream cheese icing on top. Slice and enjoy!