Ingredients
Scale
- 1 1/2 cups all-purpose flour (for a gluten-free option, substitute with a 1:1 gluten-free baking flour)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (natural beet powder works well as a substitute)
- 1/2 teaspoon white vinegar
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for cream cheese swirl)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal. This little step always reminds me of how my mum would prepare her trays carefully, knowing that the perfect bake begins with a well-prepped pan.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside. The cocoa adds that subtle depth I’ve always loved, just like the gentle spices in my mum’s old apple crumbles.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy — around 3 to 4 minutes. This part always feels like magic, watching the mixture transform, and it’s where I learned that patience truly pays off in baking.
- Beat in the egg, vanilla extract, red food coloring, and white vinegar until combined. The vinegar is a little secret that helps brighten the red velvet flavour — a trick my mum passed down from her own baking days.
- Gradually add the dry ingredients to the wet mixture, folding carefully until just combined. Avoid overmixing; you want your bars tender and soft, not tough.
- In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This swirl is what gives the bars their signature tangy finish, reminiscent of the cream cheese frosting on my favourite red velvet cake.
- Spread half of the cookie dough evenly into the prepared pan, then dollop half of the cream cheese mixture on top. Use a knife or skewer to swirl the cream cheese through the dough gently. Repeat with the remaining dough and cream cheese mixture.
- Bake in the preheated oven for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs. The kitchen will soon fill with that beautiful scent that always brings back memories of my mum’s kitchen on a chilly afternoon.
- Allow the bars to cool completely in the pan before lifting them out by the parchment paper. Once cool, cut into 12 generous squares and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
