Preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, leaving overhang for easy removal.

In a saucepan over medium heat, melt the butter and continue cooking until lightly browned and fragrant.

Remove from heat and immediately stir in the chocolate chips until completely melted and smooth. Set aside to cool slightly.

In a large mixing bowl, whisk together the granulated sugar, brown sugar, salt, and eggs for 2–3 minutes until thick, pale, and glossy.

Whisk in the vanilla extract and red gel food coloring until the batter reaches a deep red color.

Slowly pour the slightly cooled chocolate-butter mixture into the egg mixture while whisking continuously until fully incorporated and glossy.

Sift in the cocoa powder, red velvet cocoa powder, and flour.

Fold gently with a spatula just until no dry streaks remain. Do not overmix.

Pour the batter into the prepared baking dish and smooth the top evenly.

Bake for 45–48 minutes, until the edges are set and the center has a slight jiggle.

Allow brownies to cool completely before slicing for clean edges and maximum fudginess.