My friend Deborah from Taste and Tell just released her first cookbook, the Red Velvet Lover’s Cookbook! I’m so, so proud of her. You’ve got to get your hands on her book!
Deborah’s blog was one of the first few I followed when I started blogging and we were online blog friends for several years. We both lived in Utah so we finally got to meet and be real-life friends too. I’ve watched Deborah work incredibly hard on her blog and this cookbook, all while being a mother of three as well. I don’t know how she does it all, but she does, and does it fabulously!
If you read Taste and Tell, you know Deb is the queen of red velvet– I just knew her book would be fabulous! And it is. It’s chalk-full of rich and decadent red velvet sweets and treats.
Including these Gooey Red Velvet Butter Bars! If you’ve ever had a gooey butter bar you can imagine one with a rich, red velvety chocolate twist to it. It’s like a gooey red velvet brownie topped with a gooey, buttery cream cheese layer. So much gooey-ness, and so much butter! Pretty much heaven!
It’s a great dessert for the holidays– a crowd pleaser. We took these to our friends’ house for dinner and everyone loved them {especially with a scoop of ice cream or whipped cream on top!}
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 2 tbs natural unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup (2 sticks) butter, melted
- 2 tbsp buttermilk
- 1 tbsp liquid red food coloring
- 8 ounces cream cheese, softened
- 1 tsp vanilla extract
- 4 cups confectioner's sugar, plus extra for dusting
- Preheat oven to 350. Spray a 9 X 13 inch baking dish with nonstick cooking spray.
- Whisk the flour, granulated sugar, cocoa powder, baking powder, and salt in 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.
- 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 confectioner's sugar and beat until the mixture is creamy. Pour over the crust.
- Bake for about 40 minutes, being careful not to overbake. The center should still be a little bit gooey. Cool completely. Dust with confectioner's sugar, then cut into 16 bars. Store in the refrigerator.
Sooo yea. I’m going to have to buy this book. My brother LOVES red velvet cupcakes, but I’m guessing he’d love just about any recipe from this book. Might have to give one to him for his Christmas present this year!
Oh my goodness. I’m not a HUGE dessert person, but I absolutely love gooey butter cake and red velvet cake, so this is like dessert heaven for me!