Description
Soft and chewy red velvet cookie bars topped with tangy cream cheese frosting. These bars bake in one pan and deliver classic red velvet flavor with a rich, bakery-style texture.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
- 1/2 cup unsalted butter, softened (for frosting)
- 8 ounces full-fat brick cream cheese
- 2 1/2 to 3 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 1 to 2 tablespoons cream
Instructions
- Preheat oven to 350°F and grease or line a 9×13-inch baking pan.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Beat butter, granulated sugar, and brown sugar until creamy.
- Mix in egg, egg yolk, vanilla, red food coloring, and vinegar until smooth.
- Add dry ingredients and mix just until combined.
- Press dough evenly into prepared pan.
- Bake for 25 to 30 minutes until set, then cool completely.
- Beat butter and cream cheese until smooth.
- Add powdered sugar, salt, and cream as needed, then beat until fluffy.
- Spread frosting over cooled bars and slice.
Notes
- Use room temperature eggs for best texture.
- Always use full-fat, brick-style cream cheese for stable frosting.
- Store frosted bars in the refrigerator for up to 3 days.
- Unfrosted bars can be frozen and thawed overnight in the fridge.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 360
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg