Preheat Oven to 325. Use either non-stick foil or just use regular foil & then spray with non-stick spray & line a metal 9"x9" baking pan. (please do this- as it helps remove the brownies from the pan later on. This is a step I contemplated skipping & doing it how I would normally do it- but I decided to follow the instructions & I was happy I did)
Stir butter & chocolate in a heavy large saucepan over low heat until all is melted. Remove from heat. Whisk in sugar & then eggs- one at a time. Stir in vanilla, salt & food coloring. Sift flour & baking powder (I usually just run a whisk through it for a few stirs & it works perfectly) & stir in & blend well. Transfer batter to prepared pan.
Bake until puffed & dry looking- or until a toothpick inserted in the center comes out with some moist batter attached. (about 30-35 minutes). Cool completely in pan on a rack. (I was impatient & stuck mine directly into the freezer to cool it faster)
Beat cream cheese & butter until lightly fluffy. Add vanilla & lightly mix. Add confectioners sugar & beat to combine. (if it's too thick- add a splash of milk)
Using the foil as an aid- lift brownies from pan & place on cutting board. Remove foil from sides. Spread cream cheese over brownies & add sparkles. Cut brownies into bite size pieces. To get a cleaner cut- wipe the knife after each slice. In the future - I will probably cut the brownies first & make a little more frosting so I can pipe it on each bite. I think it will be more aesthetically pleasing & keep the fingers cleaner when grabbing for one.