Double Chocolate Red Velvet Chess Bars – Red velvet cake is almost like a religion in the South. It’s a dessert that’s revered far and wide and there are no shortage of tasty variations of red velvet to tantalize your taste buds. Everywhere. Chess bars aka gooey butter cakes, are also a time held traditional favorite and so easy to make. They differ from the original gooey butter cake which hails from St Louis MO, in that they begin with a dry cake mix. I have made a red velvet version but frankly wasn’t over joyed with the results. Something was missing. I decided to try a batch adding chocolate to the filling and with this one change it took them over the top.
The chocolate filing of these chess bars not only gives them an interesting 2-tone look but the addition kicks the chocolate flavor up several notches. They are SO good to be so very easy to assemble. In fact, with a little help these would be a great recipe for a child or beginning baker. Remember, chess bars or gooey butter cakes are just that, they’re meant to be a little gooey in the middle. So the only way to ruin these is to over bake them. To check for this gently shake the pan and if the filling still has some movement you’re good to go. They’re rich and decadent and meant for sharing with that special someone in your life.
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Double Chocolate Red Velvet Chess Bars
- 1 16.25 oz box red velvet cake
- 1/2 cup butter melted
- 1 large egg
- 1 8 oz cream cheese, softened
- 1 16 oz powdered sugar
- 1/2 cup butter melted
- 3 large eggs
- 2 oz unsweetened chocolate chopped, melted and cooled slightly
- whipped cream for serving optional
- Preheat the oven to 350°F. Liberally spray a 9 x 13-inch non stick metal baking pan with cooking spray. Set aside.
- In the bowl of a stand mixer, beat together the cake mix, 1/2 cup melted butter and 1 large egg. Beat until fully moistened. Press into the bottom of the pan.
- In the same mixing bowl whip together the softened cream cheese, powdered sugar and melted butter until creamy
- Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed.
- Add the melted chocolate to the creamed mixture. Beat for one minute or until fully combined.
- Pour the filling over the crust. Bake for 40-50 minutes until the center still moves when gently shaken.
- Cool on a baking rack in the pan. Store chilled.
- Bring to room temperature prior to serving topped with a dollop of whipped cream, if desired,