Red Velvet Gooey Butter Bars
These Red Velvet Gooey Butter Bars are moist red velvet cake topped with a buttery cream cheese layer. Great for Halloween, Christmas, Valentine's Day, or the Fourth of July.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 Tablespoons natural unsweetened cocoa powder, (like Hersheys or Nestle)
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 3 large eggs
- 1 cup 2 sticks unsalted butter, melted
- 2 tablespoons buttermilk, (see Note for Substitution)
- 1 tablespoon red liquid food coloring
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar, plus extra for dusting
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13-inch dish with non-stick cooking spray.
- Whisk the flour, granulated sugar, cocoa powder, baking powder, and salt in a large bowl to combine. Add 1 egg, 1/2 cup of the melted butter, the buttermilk, and the red food coloring. Mix to form a dough. Press into the bottom of a baking dish.
- Beat the cream cheese in a large bowl with an electric mixer until smooth. Beat in the remaining 2 eggs, the vanilla, and the remaining 1/2 cup melted butter. Add the confectioners' sugar and beat until the mixture is creamy. Pour over the crust.
- Bake for about 40 minutes, being careful not to overbake. The center should still be a little but gooey. Cool completely. Dust with confectioners' sugar., then cut into 16 bars. Store in the refrigerator.
Notes
*I don't always have buttermilk on hand so you can substitute the 2 tablespoons of buttermilk in this recipe by pouring 2 tablespoons of milk in a bowl. Technically we need .375 teaspoon of either milk or white vinegar for this recipe. I would add a scant 1/2 teaspoon of milk or white vinegar to the milk and let it sit for 5 minutes. That's all!
Source: Red Velvet Lover's Cookbook from Taste and Tell | http://www.tasteandtellblog.com/]
Posted with permission from Taste and Tell
Source: Red Velvet Lover's Cookbook from Taste and Tell | http://www.tasteandtellblog.com/]
Posted with permission from Taste and Tell