fudgy red velvet bars with cream cheese glaze
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I have been dreaming about these fudgy red velvet bars for months.
6 months to be exact, since I first saw these fudgy banana bread bars from Averie Cooks.
But red velvet definitely has a season, and summer is not it.
With Valentine’s Day now less than a week away, red velvet seemed fitting.
Honestly though, I could eat red velvet all the time.
Before you even say it, I know there are red food coloring haters, and haters gonna hate. I made the bars a few different times. The first few batches, I used an all natural red food coloring (made from beets). I was just not happy with the color, no matter how much I used. I love red, and red velvet needs to be RED.
Because I don’t use food coloring often at all, I made the next batch with the standard red food coloring, and I was much happier with the look. But you can decide for yourself, they were all delicious.
The fudgy factor in the red velvet bars comes from the white chocolate in the batter, but be careful. It is not easy to melt, and it burns quickly. I melted the butter first, and then whisked in the white chocolate chips, almost as if you are making ganache. This produced the best results, and the smoothest texture.
I’m the only one in the house that enjoys red velvet cake, so if I make one, I eat it ALL. These bars were an entirely different story. If I had made only one batch, I’m sure I wouldn’t have even gotten a taste.
- 3/4 cup white chocolate chips
- 1/2 cup (1 stick) butter
- 1 large egg
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- red food coloring
- For the Glaze -
- 4 ounces of cream cheese softened
- 1/2 cup of confectioners sugar
- 1 tsp vanilla
- 2 - 3 Tbsp buttermilk
- pre-heat the oven to 350 F.
- line an 8x8 baking dish with foil, and spray with non-stick cooking spray
- melt butter, and whisk in white chocolate chips
- in a large bowl beat the egg with the sugar
- stir in the melted chocolate,the vanilla, and the buttermilk
- add the flour and cocoa powder, and stir until combined
- add red food coloring a few drops at a time until you have your desired shade of red
- scrape batter into the prepared pan, and smooth the top
- bake at 350 for 25 minutes
- while the bars are baking prepare the glaze
- whisk together the softened cream cheese, sugar, and vanilla
- add buttermilk and whisk until smooth
- cool bars 15 minutes, and then glaze
- allow the bars to cool completely before cutting
red velvet from friends –
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