Description
Deliciously soft and rich red velvet bars topped with a creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, (melted)
- 1 cup granulated sugar
- 3 tbsp light brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 1/4 tsp “super red” gel food coloring
- 2 3/4 cups all-purpose flour, (fluffed, spooned and leveled)
- 5 tbsp unsweetened Dutch processed cocoa powder
- 1 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp cream of tartar
- 1/2 tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 oz block cream cheese, (cold)
- 1/2 cup unsalted butter, (softened to room temperature)
- 2 1/2 cups powdered sugar
- 1 tbsp corn starch
- 1/8 tsp coarse Kosher salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9-inch baking pan with parchment paper, to make it easier to lift out and cut the cooled bars.
- In a large bowl, whisk together the melted butter with the granulated sugar, brown sugar, eggs, vanilla and red food coloring, until well combined.
- In a separate bowl, sift together the flour, cocoa powder, corn starch, baking powder, cream of tartar and salt. Add the dry ingredients to the liquid mixture, and stir just until the flour is incorporated and you have a soft dough.
- Use an offset spatula to spread the dough evenly into the prepared pan. Bake for 20-22 minutes, until the bars have risen slightly, and the center is set. If you bake them for longer, they may end up too dry.
- Set the pan on a cooling rack. Cool completely, at least 4-6 hours, before cutting. You can even make these the night before, cover the pan with plastic wrap and cool overnight, before frosting the next day.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cold cream cheese for about 1 minute, until smooth. Add the butter and beat together until well combined.
- With the mixer on low, add the powdered sugar by spoonfuls, the corn starch, salt and vanilla.
- Beat on medium speed for about 3 minutes, until light and fluffy.
- Spread the frosting over the cooled bars, or pipe it on using tip 1M for a more decorative finish.
- Cut into 16 squares.
Notes
- Chill the frosting for about 30 minutes before spreading for a thicker application.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 25g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg