Description
Soft, gooey red velvet cookie bars loaded with white chocolate chips and chocolate chips. This easy one-bowl recipe takes just 30 minutes from start to finish and delivers that classic red velvet flavor with a tender, fudgy texture. Perfect for Valentine’s Day, parties, or whenever you’re craving something sweet and special.
Ingredients
- 1 cup butter, partially melted (200g) – I like mine super soft, almost melted but not quite. It makes everything blend together like magic.
- ¾ cup brown sugar (130g) – This gives us that chewy texture and caramel-y depth.
- ½ cup granulated sugar (100g)
- 2 large eggs – Room temperature is best if you remember to take them out ahead.
- 1 tablespoon vanilla extract – Don’t skimp here! Good vanilla makes all the difference.
- 2 tablespoons cocoa powder (12g) – Just enough to give that signature red velvet hint without making them chocolate cookies.
- 1 tablespoon red food coloring – Liquid works perfectly. If you’re using gel paste, start with just a few drops.
- 2¼ cups all-purpose flour (270g)
- 1 teaspoon baking powder
- 1 cup white chocolate chips (180g) – These are what make them look so pretty against that red!
- ½ cup chocolate chips (90g) – Regular semi-sweet chips add the perfect contrast.
Instructions
Get that oven going to 350°F (180°C). While it’s heating up, grease your 9×9-inch square baking pan really well with butter or cooking spray. I mean really well because these are gooey and you don’t want them sticking. Set it aside and feel good about yourself because you’re already almost done with prep.
In your large mixing bowl, beat together that partially melted butter, brown sugar, and granulated sugar until it’s smooth and creamy. This should take about two minutes with a wooden spoon or spatula. You’re looking for it to lighten up a bit and get fluffy. This is where the magic starts.
Crack in those eggs one at a time, beating well after each addition. Make sure the first egg is completely mixed in before you add the second one. This keeps everything smooth and prevents any weird separation. Your mixture should look glossy and thick now.
Stir in the vanilla extract, cocoa powder, and red food coloring. Mix this really well until you don’t see any streaks of cocoa and the color is distributed evenly throughout. This is where your batter transforms into that gorgeous red velvet shade. Don’t be shy about mixing here.
Add your flour and baking powder right on top. Now here’s where you want to be a little gentle. Mix just until the flour disappears into the batter. Don’t overmix or you’ll end up with tough cookie bars instead of tender ones. A few small lumps are totally fine.
Fold in the white chocolate chips and chocolate chips with a spatula. Just mix until they’re evenly distributed throughout the dough. Give yourself permission to sneak a couple chips. I won’t tell.
Scrape all that beautiful red dough into your prepared pan and spread it out into an even layer. Use the back of your spatula or your fingers to press it gently into the corners. Pop it in your preheated oven and bake for 20-25 minutes. You’re looking for the edges to be set and just starting to turn golden while the center still looks slightly underbaked and soft. This is exactly what you want! They’ll continue cooking as they cool.
This is the hardest part. Let them cool in the pan for at least 15 minutes before you even think about cutting them. If you can wait 30 minutes, even better.
Notes
Don’t overmix once you add the flour. This is cookie bar enemy number one. Stir just until you don’t see white streaks of flour anymore and then stop.
Make sure your butter is the right consistency. Partially melted means it’s super soft and starting to get that melted texture around the edges but still holds its shape mostly.
Use liquid red food coloring for the easiest mixing and most vibrant color. If you only have gel paste, start with just two or three drops because it’s much more concentrated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American