1/2 cup unsalted butter, melted

1 cup powdered sugar

1/4 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1 tablespoon red food coloring (gel or liquid)

1/4 cup unsweetened cocoa

3/4 cup all-purpose flour

1/4 teaspoon salt

1 tablespoon white vinegar

(Optional) 1/2 cup white chocolate chips or chopped pecans

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Preheat oven to 175°C (350°F) and line a square baking pan with 20×20 cm (8×8 inches) lined with baking paper.

In a bowl, whisk the melted butter with the sugars, then add the eggs, vanilla, and red food coloring.

Stir in the cocoa, flour, salt, and vinegar. Mix until smooth.

Add the sprinkles or nuts, if using.

Pour the batter into the pan and smooth the surface.

Bake for 25 to 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Let cool completely before cutting into squares.

Use gel food coloring for a brighter red color without changing the texture.

Do not overbake: the brownies should remain soft in the center.

Chill in the refrigerator for 30 minutes before cutting for crisp edges.

Add a swirl of cream cheese for extra indulgence.

Vary the toppings with nuts, icing or dried fruit.