• Preheat oven to 350°F. Line an 18x13-inch half-sheet pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment.
• In a large microwave-safe bowl, combine 1 cup of the chocolate chips, vegetable oil, and red food coloring. Microwave in 20-second intervals, stirring after each, until the chocolate is melted and smooth. Set aside to cool slightly.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the granulated sugar, brown sugar, eggs, and vanilla on medium-high speed for 4 to 5 minutes, or until the mixture is lighter in color and slightly thickened.
• With the mixer on low, slowly pour in the melted chocolate mixture. Mix until combined.
• In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix.
• Fold in the remaining 1 ½ cups chocolate chips.
• Spread the batter evenly into the prepared sheet pan. Tap the pan gently on the counter to release any large air bubbles.
• Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
• Allow the brownies to cool completely in the pan.

Cream Cheese Frosting

• To make the frosting, beat the cream cheese and butter together until smooth and creamy.
• Add the confectioners' sugar, vanilla, and salt. Mix on low until combined, then increase the speed to medium-high and beat for 2 to 3 minutes, until light and fluffy.
• Spread the frosting evenly over the cooled brownies.
• Top with red, white, and blue sprinkles.
• Chill for 30 minutes before slicing for the cleanest cuts.