Line a metal 9"x9" baking pan using either non-stick foil or regular foil sprayed with non-stick spray. (please do this- as it helps remove the brownies from the pan later on. This is a step I contemplated skipping & I'm so happy I didn't.)
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 with a whisk. Stir into wet mixture & 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.