Description
Indulgent red velvet chocolate chip cheesecake bars blend luxurious flavors into a single, irresistible dessert. Rich chocolate and creamy cheesecake layers promise pure dessert bliss that will make you weak in the knees.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ cup mini chocolate chips
- ¼ cup mini chocolate chips
- 8 ounces (226 grams) cream cheese, softened
Wet Ingredients:
- ½ cup (1 stick or 113 grams) unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- 1 teaspoon white vinegar
Dry and Seasoning Ingredients:
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup granulated sugar
Instructions
- Prepare the baking environment by heating the oven to 350°F and lining an 8×8-inch pan with parchment paper, ensuring complete coverage for easy removal.
- Create the red velvet base by whisking melted butter with granulated and brown sugars until achieving a smooth, glossy consistency.
- Incorporate egg, vibrant red food coloring, vanilla extract, and a splash of vinegar into the butter mixture, stirring until uniformly blended.
- Sift together flour, cocoa powder, salt, and baking powder in a separate bowl to eliminate any potential lumps.
- Gently fold dry ingredients into the wet mixture, maintaining a light texture and avoiding overmixing.
- Fold mini chocolate chips into the red velvet batter, distributing them evenly throughout the mixture.
- Spread approximately three-quarters of the red velvet batter into the prepared pan, creating an even base layer.
- Prepare the cheesecake layer by beating cream cheese until smooth and creamy.
- Gradually add sugar, egg yolk, and vanilla extract to the cream cheese, mixing until perfectly integrated and silky.
- Carefully spread the cheesecake mixture over the red velvet base, ensuring complete and even coverage.
- Dollop remaining red velvet batter across the cheesecake layer in random spoonfuls.
- Use a knife to create elegant swirls, blending the batters without completely mixing them.
- Sprinkle additional mini chocolate chips on top for extra texture and visual appeal.
- Bake for 30-35 minutes, watching for a set center and clean toothpick indication of doneness.
- Allow the bars to cool completely in the pan, which helps them set and makes cutting easier.
- Once cooled, lift the bars out using parchment paper and slice into neat, uniform squares.
Notes
- Ensure butter is at room temperature for smoother mixing and better texture in the red velvet layer.
- Sifting dry ingredients prevents lumps and creates a more uniform, silky batter with consistent flavor.
- Use gel food coloring for vibrant red color without altering the batter’s consistency, giving the bars a stunning visual appeal.
- Chill the bars for at least 2 hours before cutting to achieve clean, precise edges and easier slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 325
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg