Preheat Oven:

• Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. Set aside.

Melt Chocolate Mixture:

• In a microwave-safe bowl, combine 1 cup of the semisweet chocolate chips, vegetable oil, and red food coloring. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and fully melted. Set aside to cool slightly.

Mix Sugars and Eggs:

• In a large mixing bowl, whisk together granulated sugar and light brown sugar. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until combined.

Combine Wet and Dry Ingredients:

• Pour the slightly cooled chocolate mixture into the sugar and egg mixture. Stir until well combined.
• Sift in the all-purpose flour, Dutch-processed cocoa powder, and kosher salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Add Remaining Chocolate Chips:

• Fold in the remaining ¼ cup of semisweet chocolate chips into the batter.

Bake:

• Pour the 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 a few moist crumbs but no wet batter.

Cool and Serve:

• Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.
• Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve.