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 red velvet emulco for that signature red hue. Top with hazelnut spread, dark chocolate, and white chocolate for an extra layer of indulgence. Bake in...
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Ingredients
Base
salted butter150g
brown sugar2 1/4cups
eggs (grade A / B)3
vanilla essence1tsp- red velvet emulco2tsp
all purpose flour2 3/4cups
baking powder2 1/2tsp
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
- Step 1
Preheat the oven to 180°C.
- Step 2
In a mixing bowl, beat the butter until smooth.
- Step 3
Add the brown sugar and mix until the mixture becomes fluffy.
- Step 4
Add the eggs one at a time, using Grade A or Grade B eggs, mixing well after each addition.
- Step 5
Stir in the vanilla essence and red velvet emalko until fully combined.
- Step 6
In a separate bowl, sift together the flour and baking powder.
- Step 7
Gradually add the dry ingredients to the wet mixture and fold gently until just combined.
- Step 8
Pour the batter into a prepared 10-inch by 10-inch baking pan.
- Step 9
Top the batter with your choice of hazelnut spread, dark chocolate, and white chocolate.
- Step 10
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.
- Step 11
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.
Farah Sooji
(@farahsooji)
✨ Baking Enthusiast ✨ Baking the world a better place ✨ I teach you how to bake and decorate beautiful cakes
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia