Preheat oven to 350 °F (175 °C). Line an 8×8″ baking pan with parchment, letting edges hang over for easy removal.

In a bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a separate large bowl, whisk melted butter with sugar until smooth. Add eggs one at a time, then stir in vanilla and red food coloring.

Alternate adding dry ingredients and buttermilk into wet mixture, beginning and ending with dry, stirring until just combined.

Pour batter into prepared pan and smooth the top. Bake 20–25 minutes, until a toothpick inserted has moist crumbs.

Let brownies cool in pan completely (about 30 min).

While cooling, prepare frosting: beat cream cheese and butter until creamy. Add powdered sugar and vanilla, beating until smooth. Add milk as needed to reach dipping consistency.

Lift brownie slab from pan using parchment edges. Slice into ½″‑wide sticks (“dippers”).

Serve sticks with the cream cheese frosting on the side for dipping.