Preheat your oven to 450°F. Lightly grease a large oven-safe baking dish.
In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Add the eggs, vanilla extract, and red food coloring. Mix well until fully incorporated.
Sift in the flour, cocoa powder, baking soda, and salt. Stir until a soft dough forms.
Fold in the white chips until evenly distributed, withholding a small amount for topping.
Spread the dough evenly into the prepared skillet at about ¾ - 1” thickness (these will rise so make sure that they are in a cake pan with large sides.
At this point, top with leftover white chocolate chips.
Once placed in the oven, turn the flame off/down to maintain 350-400°F.
Bake for 45 minutes, or until the edges are set but the center is still slightly gooey.
Let cool for 5 minutes before serving. It is normal for some deflating to occur. Top with a scoop of vanilla ice cream.
Enjoy!
Recipe Video
Recipe Note
Pro Tips
Adjust red food coloring to achieve your preferred shade of red.
For an extra gooey center, bake on the lower end of the time range.
Store leftovers in an airtight container for up to3 days. Reheat for a few seconds in the microwave before serving.
