Preheat the oven to 350 degrees F. Grease an 8 X 8-inch square baking pan. Line the pan with parchment or non-stick aluminum foil. Grease and flour the parchment/foil. Set aside.

In a small bowl, stir together the cocoa powder, food coloring, and 1 teaspoon vanilla until it is a smooth, thick paste without any lumps of cocoa. Set aside.

In a small bowl, whisk together the flour and salt. Set aside.

In a large bowl, beat the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the remaining 1 teaspoon of vanilla and beat to combine. Add the cocoa mixture and beat on medium speed until combined and one uniform color. Slowly add the flour/salt mixture and mix on medium-low speed until combined. Do not overmix. Stir the batter with a rubber spatula to ensure the flour is thoroughly incorporated and the mixture is uniform in color.

Spread the batter evenly into the prepared pan. Bake 30 to 40 minutes until a toothpick or cake tester comes out clean when inserted into the center of the brownies. Remove the brownies from the oven and place on a cooling rack. Cool completely on the rack.

Remove the brownies from the pan and place on a cutting board. Frost brownies with cream cheese frosting and cut into 16 squares. Refrigerate leftovers.

In a large bowl, beat butter and cream cheese with an electric hand mixer on medium-high speed until soft and fluffy. Add the vanilla and salt and beat until combined. With the mixer on medium-low, add the confectioners sugar 1/2 cup at a time and beat until combined. Add half-n-half or milk 1 teaspoon at a time and beat at medium speed until the frosting has reached desired consistency.

Note: Reserve a small amount of frosting in a bowl if using for decorating in different colors. Add food coloring and stir to combine. Decorate as desired.