Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 1/4 cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon red food coloring, gel preferred
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, full-fat and softened
- 1/2 cup unsalted butter, for frosting
- 4 cups powdered sugar, sifted
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined. Set this dry mixture aside.
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
- Add in the eggs one at a time, mixing well after each addition. Then mix in the red food coloring and vanilla extract until fully incorporated.
- Gradually fold in the dry ingredients into the wet mixture using a spatula until just combined.
- Spread the batter evenly into your prepared baking pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely in the pan.
- While your cookie bars cool, prepare the frosting by beating together softened cream cheese with unsalted butter until smooth. Gradually add in powdered sugar until creamy. Spread generously over cooled cookie bars.
Notes
Store cookie bars in airtight container.
Reheat in microwave for softness.
Serve with cream cheese frosting drizzle.
Use buttermilk for extra tenderness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg