Butter an 8x8 inch square pan and line with parchment paper going up the sides of the pan. Set aside.
Pre-heat the oven to 350 degrees F.
In a medium saucepan, melt the butter and chocolate chips over low heat while stirring until the butter is completely melted.
Meanwhile, in a separate small saucepan, bring 3/4 cup of dry red wine to a simmer and reduce until you have 5-6 tablespoons to use in the brownies and frosting. Let cool.
Remove the butter mixture from the heat and add in the sugar and stir with a wooden spoon or spatula until combined.
Then add in the eggs and vanilla and stir just until combined. Then add in the 1/4 cup reduced red wine.
Lastly, add in the cocoa powder and salt and stir until combined.
Pour the batter into the baking pan and bake for 20 minutes or until the edges look done and the center is set. A toothpick will not come out totally clean, but will not be totally wet either. The brownies will continue to set as they cool.
While the brownies are cooling, make the frosting. In a large brown, beat butter and cream cheese with a hand mixer. Carefully add in powdered sugar. I like to stir with a spoon first so the sugar doesn't splatter and then finish mixing with a hand mixer to smooth. Add in 1-2 tablespoons reduced red wine and combine until the frosting is thick but spreadable. Spread evenly over cooled brownies.
If you want to top with the chocolate covered matzah, melt chocolate chips using a double boiler or microwave and spread evenly on matzah. Immediately sprinkle with rainbow sprinkles. Refrigerate until the chocolate is solid. Then break into pieces and use to decorate brownies.
These brownies keep well in an airtight container at room temperature or in the refrigerator for up to 5 days.