Brownies:
3 TBSP cocoa powder
2 1/2 tsp vanilla, divided
1 oz. bottle red food coloring
1 stick butter, room temperature
1 1/2 c. sugar
2 eggs
1 1/4 c. flour
1/4 tsp salt

Frosting:
1 12 oz. Duncan Hines whipped cream cheese frosting
12 oz. bag white chocolate chips
Sprinkles

3 TBSP cocoa powder 2 1/2 tsp vanilla, divided 1 oz. bottle red food coloring 1 stick butter, room temperature 1 1/2 c. sugar 2 eggs 1 1/4 c. flour 1/4 tsp salt 1 12 oz. Duncan Hines whipped cream cheese frosting 12 oz. bag white chocolate chips

Brownies:
Preheat oven to 350 degrees. Use 9 x 13 brownie pan. In a small bowl, mix the cocoa, 1 1/2 tsp vanilla and food coloring to form a paste. Set aside.

Mix butter and sugar until fluffy. Beat in eggs and last tsp vanilla. Once incorporated, mix in paste. Add flour and salt until combined. Spread in pan and bake 20-25 minutes.

Frosting:
With a fork, break the cooled pan of brownies into crumbs and place in bowl. Add frosting and mix until incorporated. Roll into balls and place on waxed paper. Place in freezer for 30 minutes. Dip in chocolate chips and sprinkles.