Red Velvet Cookie Bars
Chemist Version
Ingredients
For the bars:
455 grams of flour
30 grams unsweetened cocoa
2.84 grams of salt
4.25 of baking powder
226 grams butter (softened)
339 grams of sugar (1.75 mol C12H22O11)
2 eggs
8.5 grams of vanilla extract (2.05 x 1022 molecules C8H8O3)
26 grams of red food coloring (1 ounce bottle)
For the cream cheese:
454 grams of cream cheese
113 grams of butter (softened)
240 grams of powdered sugar
4.25 grams of vanilla
(Molar Mass = 152.16 g
% C = 96.08 g x 100 = 63% C
152.16 g
% H = 8.08 g x 100 = 5.3% H
152.16 g
% O = 48.00 g x 100 = 32% O
152.16 g )
Instructions
- Preheat oven to 350 degrees. Line a 13x9 inch pan with parchment paper or aluminum foil and grease. Set aside.
- In a medium bowl, add the flour, cocoa powder, salt, baking power, and baking soda, and stir to combine.
- In a large mixing bowl, beat together the butter and sugar until soft and fluffy, around 5 minutes. Add the eggs, one at time, mixing until fully incorporated. Slowly stir in the vanilla and food coloring. Add the dry ingredients in batches, mixing until just combined.
- Scoop the batter into the 13x9 inch pan and press down with a spatula to spread evenly into the pan. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- While the cookie bars cool, add the butter and cream cheese to a large mixing bowl and beat until combined and fluffy, around 5 minutes. Add the powdered sugar in batches and beat gently until combined. Add the vanilla, then beat for an additional 3 minutes. Frost the cookie bars, cut, and enjoy.