Chewy Red Velvet Cookie Bars
- Level: Easy
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 291
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 29
- Protein
- 3
- Cholesterol
- 41
- Sodium
- 156
- Total: 1 hr 50 min (includes cooling time)
- Active: 15 min
Ingredients
Nonstick cooking spray
1 1/4 cups (155 grams) all-purpose flour
1/4 cup (20 grams) Dutch-process cocoa powder
10 tablespoons unsalted butter, melted
2 ounces cream cheese (1/4 of an 8-ounce package), at room temperature
1/2 cup plus 2 tablespoons (135 grams) granulated sugar
1/2 cup packed (110 grams) light brown sugar
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons red food coloring
1/2 teaspoon white or cider vinegar
1/2 cup white chocolate chips
1/2 cup mini semisweet chocolate chips
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
- Whisk together the flour and cocoa in a small bowl; set aside.
- Combine the butter, cream cheese, granulated and brown sugars, salt and baking soda in a medium bowl. Stir with a rubber spatula until combined. Some bits of cream cheese may remain. Add the egg, vanilla extract, food coloring and vinegar; stir to combine.
- Add the cocoa mixture and 1/4 cup each of the white chocolate chips and mini chips to the medium bowl; stir just until no streaks of flour remain.
- Transfer the dough to the prepared baking pan and spread until smooth. Scatter the remaining 1/4 cup each of the white chocolate chips and mini chips evenly over the top.
- Bake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 32 minutes. Let cool completely in the pan then remove and cut into 16 bars.