Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang.

In a large bowl, whisk melted butter and granulated sugar together for 1 minute. Add eggs one at a time, whisking well after each.

Stir in the vanilla extract, white vinegar, and red food coloring until vibrant.

Sift the flour, cocoa powder, and salt into the wet ingredients. Fold gently with a spatula just until combined. Do not overmix.

Spread the thick batter evenly into the prepared pan. Bake for 22-28 minutes until a toothpick comes out with moist crumbs. Let cool completely in the pan.

For the ganache, place chopped white chocolate in a heat-proof bowl. Heat heavy cream in a saucepan until simmering, then pour over chocolate.

Let sit for 3 minutes, then whisk gently until smooth and glossy.

Pour the ganache over the cooled brownies, spreading to the edges.

Immediately sprinkle the crushed freeze-dried raspberries over the wet ganache.

Refrigerate for at least 1 hour to set the ganache. Use the parchment sling to remove from pan and slice with a hot, clean knife.