Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.

In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, and a pinch of salt until evenly combined.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, then pour in the red food coloring until a vibrant color is achieved.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.

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

Bake for 20-25 minutes or until edges are firm and a toothpick inserted comes out with a few moist crumbs.

Allow the brownies to cool completely in the pan on a wire rack.

Melt the white chocolate until smooth and creamy, then drizzle over the cooled brownies.

Let the chocolate set before cutting into squares.