RED VELVET CHOCOLATE SQUARES
The recipe for red velvet cake has been around since the 1920s, when the cake was the signature dessert at the Waldorf-Astoria Hotel in New York City. The cake captured my heart-and it plays hard to get. It took me forever to come up with a magical adaptation that would capture the richness of its namesake. These bars get their health benefits, velvety texture, and deep red color from a paste made of beets, red beans, cocoa powder, and red food coloring. I took a slight departure from the traditional red velvet cake flavor by adding a touch of almond extract, and that, my friends, is where the magic happened.
Provided by Rocco DiSpirito
Categories Cake Food Processor Bean Chocolate Bake Picnic Kid-Friendly Low Cal Back to School Beet Healthy Small Plates
Yield Makes 12 bars
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°F. Spray an 8 x 8 x 2-inch baking dish with cooking spray.
- 2. Combine the beets, beans, cocoa powder, egg substitute, and flour in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
- 3. Add the agave, butter, vanilla, almond extract, and food coloring. Process until all of the ingredients are combined, about 1 minute.
- 4. Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28-30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
- 5. Let the brownies cool completely in the baking dish on a wire rack. Then put them in the fridge for at least 3 hours. When they're cold, cut them into 12 squares and serve. Refrigerate any leftovers.
RED VELVET BARS
Steps:
- Set up grill for indirect cooking over medium heat. Spray 9 by 13-inch foil pan with cooking spray; set aside.
- In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside.
- In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.
- Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking.
- Remove from grill and cool completely before cutting.
- INDOOR: Preheat oven to 350 degrees F. Spray 9 by13-inch baking pan lightly with cooking spray; set aside. Prepare bars as directed. Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.
CHEWY RED VELVET COOKIE BARS
Steps:
- 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.
RED VELVET CHEESECAKE SQUARES
Make and share this Red Velvet Cheesecake Squares recipe from Food.com.
Provided by CheesyGal
Categories Cheesecake
Time 1h
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- For the first layer: Spray the 9x13 pan with Pam.
- Combine 1 box red velvet cake mix, 1 stick melted butter, and 1 egg.
- Press into bottom of the pan.
- For the second layer: Soften the 8 oz. cream cheese.
- Beat in 2 eggs and the sugar.
- Pour over the first layer.
- Bake at 350 degrees for 40-45 minutes.
- Cool and cut into squares.
Nutrition Facts : Calories 312.9, Fat 18.4, SaturatedFat 10.7, Cholesterol 105.2, Sodium 175.9, Carbohydrate 35, Sugar 34.1, Protein 3.3
LOUISIANA RED VELVET CHEESECAKE BARS
Double up on delicious with Louisiana Red Velvet Cheesecake Bars. These red velvet cheesecake bars are a marriage of everyone's two favorite cakes.
Provided by My Food and Family
Categories Dairy
Time 5h48m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Melt 4 oz. chocolate as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.
- Bake 26 to 28 min. or until center is almost set. Cool completely.
- Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 100 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.5 g, Sugar 0 g, Protein 5 g
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- Set your oven rack to the center position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil (or use parchment), leaving an overhang on all sides. Set aside.
- Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the food coloring until combined. With the mixer running on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The red velvet dough will be quite thick and sticky.
- Using a rubber spatula, spread dough in an even layer into the prepared baking pan. It’s very sticky, so take your time pushing it to each corner of the pan. Bake for 8 minutes. Remove from the oven and leave the oven on.
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