Indulge in the decadent delight of Red Velvet Congo Bars! These chewy, fudgy bars combine the classic red velvet flavor with a rich, chocolate chip cookie bar texture. Perfect for dessert or a sweet treat any time of day, this easy-to-make recipe uses simple ingredients like butter, brown sugar, and...
Ingredients
Base
- 150gsalted butter
- 2 1/4cupsbrown sugar
- 3eggs (grade A / B)
- 1tspvanilla essence
- 2tspred velvet emulco
- 2 3/4cupsall purpose flour
- 2 1/2tspbaking powder
Toppings
- Hazelnut spread
- Dark chocolate
- white chocolate
Nutrition (per serving)
Calories
200.8kcal (10.04%)
Protein
4.5g (9.04%)
Carbs
31.0g (11.27%)
Sugars
22.7g (45.48%)
Healthy Fat
2.0g
Unhealthy Fat
4.9g
% Daily Value based on a 2000 calorie diet
How to make Red Velvet Congo Bars
Preheat the oven to 180°C.
In a mixing bowl, beat the butter until smooth.
Add the brown sugar and mix until the mixture becomes fluffy.
Add the eggs one at a time, using Grade A or Grade B eggs, mixing well after each addition.
Stir in the vanilla essence and red velvet emalko until fully combined.
In a separate bowl, sift together the flour and baking powder.
Gradually add the dry ingredients to the wet mixture and fold gently until just combined.
Pour the batter into a prepared 10-inch by 10-inch baking pan.
Top the batter with your choice of hazelnut spread, dark chocolate, and white chocolate.
Bake in a preheated oven at 180°C (356°F) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the bars cool completely before cutting into squares.
Nutrition (per serving)
Nutrition (per serving)
Calories
200.8kcal (10.04%)
Protein
4.5g (9.04%)
Carbs
31.0g (11.27%)
Sugars
22.7g (45.48%)
Healthy Fat
2.0g
Unhealthy Fat
4.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, use high-quality chocolate.
Don't overbake the bars, as they will become dry.
Let the bars cool completely before cutting to ensure clean slices.
FAQS
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of salt (about 1/4 tsp) to the dry ingredients to balance the sweetness.
Can I substitute the red velvet emulco?
If you don't have red velvet emulco, you can use red food coloring and a bit of cocoa powder to achieve a similar flavor and color. Start with a small amount of red food coloring and adjust until you reach the desired shade. Add about 1 tablespoon of cocoa powder for a slight chocolate flavor.
How do I store the leftover Congo bars?
Store the leftover Congo bars in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for longer storage, but they may become slightly firmer.
Can I freeze these Congo bars?
Yes, you can freeze the Congo bars. Wrap them individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw in the refrigerator before serving.
What can I use instead of hazelnut spread?
If you don't have hazelnut spread, you can use peanut butter, almond butter, or any other nut butter that you like. You can also use a chocolate ganache or caramel sauce.
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