If you love red velvet, these chewy red velvet bars will knock your socks off. They have equal parts of chewy red velvet goodness and white chocolate cream cheese frosting. Not a bad ratio, right? The deep red color that you see, came from the Red Velvet LorAnn Oils Bakery Emulsion. No Extra red required, because it’s packed into the emulsion! That’s mind blowing!
If you haven’t jumped onto the bakery emulsion band wagon, you need to. The flavors are outstanding and the emulsions are made with a water-base instead of an alcohol base so the flavor doesn’t evaporate out! Some of my favorite flavors that LorAnn Oils carries are the butter vanilla at the top of the list, red velvet, cinnamon spice and buttery sweet dough. But, they sell 20 flavors and I’ve yet to try them all! Comment below if you have a favorite that you know I need to try! I would love to get my hands on more.
If you’re not into frosting, feel free to leave it out. Yes, it will be a sad day but I know some folks don’t roll that way. The tops of the bars when you’re naked, have a shiny meringue top like brownies do. You’ll probably think I’m a little crazy, but the look of a shiny, crinkly brown top makes my day. It does. Hey, I make my money baking and talking to you about it, these things should get me pumped up!
They’re dense, but incredibly moist and chewy. Everyone will love them! If you would like more red velvet recipes with white chocolate frosting, take a peak at my red velvet cake with white chocolate frosting. It was mine and my hubby’s anniversary cake one year!
Chewy Red Velvet Bars
- 3/4 cup white chocolate chips
- 4 oz . cream cheese room temperature
- 4 T . butter room temperature
- 1/2 tsp . LorAnn Oils Cream Cheese bakery emulsion
- 1 + 1/2 cups powdered sugar
- Preheat oven to 350 degrees. Spray an 8x8 square pan with non-stick cooking spray.
- In a large mixing bowl, add in the melted butter, brown sugar, granulated sugar, egg and Red Velvet bakery emulsion. Mix with a hand mixer on medium until incorporated.
- Add in the flour and cocoa powder and mix until combined.
- Pour the batter into the prepared baking pan.
- Place into the preheated oven for 20 minutes or until done. The bars are thin, so they will bake up quickly.
- Remove from the oven and let cool completely. Work on the frosting in the meantime.
- In a double boiler, add in the white chocolate chips. Stir occasionally until the chips are melted and completely smooth. If you don't have a double boiler, use a medium saucepan with about an inch of water in it. Let it simmer and add a bowl on top. You'll want the bowl slightly larger so it doesn't fall into the pan or touch the simmering water.
- Once the chocolate is melted, add into a large mixing bowl. Add in the cream cheese and butter. Mix with the hand mixer until combined.
- Add in the cream cheese bakery emulsion and powder sugar. Beat with the hand mixer until light and fluffy. It will take about 1 - 2 minutes.
- Spread the frosting onto the cooled bars. Slice into 9 bars. Serve!
If you want to get started using bakery emulsions, you can simply replace it using the same measurements as you would for an extract. If you have any questions, let me know!