Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with foil or parchment paper, greasing it lightly.

Melt together unsalted butter and milk chocolate chips in a microwave-safe bowl or saucepan until smooth, then cool slightly.

Whisk eggs, granulated sugar, brown sugar, and vanilla extract in a large bowl until smooth and fluffy for about 2-3 minutes.

Fold in red food coloring until evenly distributed.

Gently fold the cooled chocolate mixture into the egg mixture until combined.

Sift together flour, cocoa powder, baking powder, and salt, then fold into the wet mixture until just combined.

Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out with a few moist crumbs.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Beat cream cheese, unsalted butter, vanilla, salt, confectioners' sugar, and heavy cream until smooth to make frosting.

Spread frosting over cooled brownies and chill in the refrigerator for at least 30 minutes before serving.