Red Velvet Chocolate Squares |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The recipe for red velvet cake has been around since the 1920s, when the cake was the signature dessert at the Waldorf-Astoria Hotel in New York City. The cake captured my heart-and it plays hard to get. It took me forever to come up with a magical adaptation that would capture the richness of its namesake. These bars get their health benefits, velvety texture, and deep red color from a paste made of beets, red beans, cocoa powder, and red food coloring. I took a slight departure from the traditional red velvet cake flavor by adding a touch of almond extract, and that, my friends, is where the magic happened. Ingredients:
butter-flavored nonstick cooking spray |
1/2 cup chopped canned beets, drained |
7 ounces (about 1 cup) canned red beans, drained and rinsed |
1/2 cup unsweetened cocoa powder |
3/4 cup liquid egg substitute |
3 tablespoons whole wheat pastry flour |
3/4 cup agave nectar |
1 tablespoon unsalted butter, melted |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2 teaspoons natural red food coloring |
Directions:
1. 1. Preheat the oven to 350°F. Spray an 8 x 8 x 2-inch baking dish with cooking spray.
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.
3. 3. Add the agave, butter, vanilla, almond extract, and food coloring. Process until all of the ingredients are combined, about 1 minute.
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.
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.
6. Per serving: 106 calories, 1.5 g fat Nutritional analysis provided by Other
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