• Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with non-stick baking spray
• Make the wet ingredients in a large mixing bowl. Whisk together ½ cup unsalted butter and 1 cup granulated white sugar until smooth, about 3 minutes.
• To the wet ingredients, add 2 large eggs, 3 ounces semi-sweet chocolate chips, and 2 teaspoons pure vanilla extract, whisking until fully combined.
• Stir in 1 ½ teaspoons red food coloring gel and 1 teaspoon white vinegar until the batter is a uniform red color.
• To make the dry ingredients, sift ¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, and ½ teaspoon kosher salt in a separate medium-sized mixing bowl. Slowly fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix.
• Pour the brownie batter into the prepared baking pan. Make sure to evenly spread the batter to the sides of the pan.
• Bake the brownies in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If you like fudgy brownies, be careful not to overbake.
• Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang.

  For best results, chill them in the refrigerator for 1 hour before slicing for cleaner cuts.

White Drizzle Topping

• Place 5 ounce white chocolate in a microwave-safe bowl. Melt it in 60-second rounds until smooth. Then, fill a piping bag with the melted chocolate and drizzle it over the brownies.
• Optional garnish, add mini sugar hearts on top of the brownies.