Red Velvet Gooey Butter Bars

This red velvet take on gooey butter bars is perfect for any occasion!

Red Velvet Gooey Butter Bars

Photo reprinted with permission from Red Velvet Lover’s Cookbook by Deborah Harroun.

I’m really excited to tell you about my good friend Deborah Harroun’s book! You might know Deborah from her beautiful blog, Taste and Tell. Or you might remember when I featured in my Day in the Life series.

I was fortunate enough to be聽given a review copy of her book*, Red Velvet Lover’s Cookbook. It’s filled with 50 red velvet recipes for every occasion. I am having so much fun flipping through this book and can’t wait to get started making the recipes.

Red Velvet Lover's Cookbook

In addition to these gooey butter bars, I can’t wait to make the red velvet crepes, the red velvet “Oreos,” red velvet biscotti, shortbread bars, frozen cheesecake pie, and churros. Truth be told I want to try them allllllllll.

Deborah also covers the basics in her book — so you’ll never have to worry about perfecting that red velvet cake…she has it all figured out for you already. Included in the book are recipes for the ultimate red velvet cake as well as cupcakes and then she has frosting covered as well. Whether you like boiled frosting, cream cheese frosting (my fave!), white chocolate cream cheese frosting or marshmallow cream cheese frosting, you’ll find the recipe in Deborah’s book.

The book touts 50 recipes but she managed to sneak in a few bonus variations on some of the recipes included. She’ll tell you how to turn her cake roll recipe into a mug cake for one (yes please!) and how to use that cheesecake and red velvet cake ice cream to whip up an awesome red velvet cake milk shake.

Definitely a book you want in your cookbook library!

Congrats Deborah! Proud of you and happy to call you a friend. Maybe some day we’ll actually meet in real life, ha! 馃檪

 

Red Velvet Gooey Butter Bars

Yield: 16 bars

This red velvet take on gooey butter bars is perfect for any occasion!

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tablespoons natural unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3 large eggs
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 tablespoons buttermilk
  • 1 tablespoon red liquid food coloring
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar, plus extra for dusting

Directions:

  1. Preheat the oven to 350掳F. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. 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 the baking dish.
  3. 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 crust.
  4. Bake for about 20 minutes, being careful not to overbake. The center should still be a bit gooey. Cool completely. Dust with confectioners' sugar, then cut into 16 bars. Store in the refrigerator.

Recipe and photo reprinted with permission from Red Velvet Lover's Cookbook by Deborah Harroun.

 

*Disclosure: I was provided with a copy of the book at no cost but all opinions, as always, are my own. Post contains affiliate links.

   
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

7 comments

  1. husband would love

  2. Butter bars?! Omg these sound sinful and amazing 馃檪

  3. I definitely need to get my hands on that cookbook. Love these bars!

  4. These bars look just wonderful! I love red velvet. I’ll have to put this cookbook on my Christmas wish list 馃檪

  5. Oh goodness, these look amazing! I need that book!

  6. Pingback: Red Velvet Lover’s Cookbook in the News « Harvard Common Press

Leave a Reply

Your email address will not be published. Required fields are marked *