Place the oven rack in the center and preheat the oven to 180 °C (350 °F). Butter and line a 20 cm (8 inch) square baking pan with parchment paper, leaving an overhang on two sides.

In a bowl, melt the chocolate with the butter over a double boiler or in the microwave. Mix and let cool.

In another bowl, whisk together the egg, brown sugar, food coloring, and salt until smooth. Add the chocolate mixture and flour. Mix until smooth. Pour into the pan.

Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few crumbs. Let cool completely before frosting or freezing.

In a bowl, cream the cream cheese with the butter and icing sugar using a whisk. Spread the frosting over the cooled brownie. Refrigerate for 1 hour. Remove from the pan and cut into 25 squares. Let sit before serving.

If the edges seem more cooked, trim them before cutting the brownies. They can be stored for 2 days in the fridge.