Preheat an oven to 325 F, prepare a rimmed half baking sheet with cooking spray around the edges and place a silicone mat on top.
In the bowl of a stand mixer, combine the sugar, all-purpose flour, cocoa powder, powdered sugar, kosher salt, and baking powder with a paddle attachment.
Add in the wet ingredients, including the eggs, melted butter, water, vanilla, and red gel food coloring. Mix on low speed until just combined.
Add in the chocolate chips, mix on low until just incorporated.
Scoop the batter onto the prepared baking sheet, spread the batter to the silicone mat’s edges using a small offset spatula—Bake for 55 minutes. Then allow the brownie brittle to cool where it will harden and become crispy.
Once the brownie brittle has cooled, prepare the cream cheese icing. Place the powdered sugar in a small bowl. Add in the water and mix with a rubber spatula. Add in the room temperature cream cheese. You must allow the cream cheese to soften entirely at room temperature to incorporate without lumps. Next, place the white chocolate chips into a microwave-safe bowl, reserving three chips. Microwave in 30-second increments until melted. Add in the three chips and mix with a rubber spatula until the chips have melted. Adding the chips will temper the chocolate so that the icing will harden.
Drizzle the icing over the brittle, place the brittle in the fridge to allow the icing to harden for 30 minutes. Break up the brittle into bite-sized pieces.
Tips
Reserving a few chocolate chips and placing them into melted chocolate will temper the mixture. Tempering will allow the icing to harden when cooled.
The gel food coloring will keep the batter at the perfect consistency compared to liquid food coloring.
