Preheat Your Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it for easy removal.

Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Combine Wet Ingredients:
In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, red food coloring, and white vinegar until the batter turns a vibrant red.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the brownies tough.

Bake the Brownies:
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Avoid overbaking to keep the brownies fudgy.

Cool and Cut:
Allow the brownies to cool completely in the pan. Once cooled, lift them out using the parchment paper and transfer them to a cutting board. Cut the brownies into small rectangles or squares, about 1–2 inches in size, to create the “dippers.”

Prepare the Dipping Options:
Set up your dipping station with bowls of cream cheese frosting, melted white chocolate, melted dark chocolate, and sprinkles. Dip each brownie piece halfway into your chosen coating and place it on a parchment-lined tray. Add sprinkles if desired.

Chill and Serve:
Let the coatings set by chilling the dipped brownies in the refrigerator for 10–15 minutes. Serve chilled or at room temperature and enjoy the gooey, dippable goodness!