Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.

Melt the Butter and Chocolate:

• In a medium saucepan, melt the unsalted butter and chopped semi-sweet chocolate together over low heat, stirring frequently. Once melted, remove from heat and allow to cool slightly.

Mix the Wet Ingredients:

• In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, white vinegar, and red gel food coloring until smooth and well combined.

Combine the Dry Ingredients:

• In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and salt.

Mix the Batter:

• Gradually add the dry ingredients into the wet ingredients, mixing until combined. Then pour in the melted butter and chocolate mixture, stirring until fully incorporated.

Add White Chocolate Chips:

• If using white chocolate chips, fold them into the brownie batter.

Bake:

• Pour the brownie batter into the prepared baking pan, spreading it evenly.

• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Be careful not to overbake, as the brownies should remain fudgy.

Cool and Serve:

• Let the brownies cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely. If desired, drizzle with melted white chocolate and serve.