Red Velvet Chocolate Squares
A healthier twist on classic red velvet brownies, made with beets, red beans, and cocoa powder. These fudgy squares are naturally colored and sweetened with agave nectar for a delicious guilt-free treat.
Ingredients
- •1 spray Butter-flavored nonstick cooking spray
- •½ cup chopped canned beets
- •7 ounces canned red beans
- •½ cup unsweetened cocoa powder
- •¾ cup liquid egg substitute
- •3 tablespoons whole wheat pastry flour
- •¾ cup agave nectar
- •1 tablespoon unsalted butter
- •1 teaspoon vanilla extract
- •½ teaspoon almond extract
- •2 teaspoons natural red food coloring
Cooking Instructions
- 1.
1. Preheat the oven to 350°F. Spray an 8 x 8 x 2-inch baking dish with cooking spray.
5 min
- 2.
2. Combine the beets, beans, cocoa powder, egg substitute, and flour in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
2 min
- 3.
3. Add the agave, butter, vanilla, almond extract, and food coloring. Process until all of the ingredients are combined, about 1 minute.
1 min
- 4.
4. Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28-30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
30 min
- 5.
5. Let the brownies cool completely in the baking dish on a wire rack. Then put them in the fridge for at least 3 hours. When they're cold, cut them into 12 squares and serve. Refrigerate any leftovers.
180 min