Red Velvet Chocolate Squares

Red Velvet Chocolate Squares
Red Velvet Chocolate Squares
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 bars
Cake Food Processor Bean Chocolate Bake Picnic Kid-Friendly Low Cal Back to School Beet Healthy Small Plates
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup liquid egg substitute
  • 1 tablespoon unsalted butter, melted

Preparation 1. Preheat the oven to 350°F. Spray an 8 x 8 x 2-inch baking dish with cooking spray. 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. Add the agave, butter, vanilla, almond extract, and food coloring. Process until all of the ingredients are combined, about 1 minute. 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. 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. Per serving: 106 calories, 1.5 g fat Nutritional analysis provided by Other Reprinted with permission from Now Eat This! Diet by Rocco DiSpirito, © 2011 Grand Central Life & Style

Preparation 1. Preheat the oven to 350°F. Spray an 8 x 8 x 2-inch baking dish with cooking spray. 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. Add the agave, butter, vanilla, almond extract, and food coloring. Process until all of the ingredients are combined, about 1 minute. 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. 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. Per serving: 106 calories, 1.5 g fat Nutritional analysis provided by Other Reprinted with permission from Now Eat This! Diet by Rocco DiSpirito, © 2011 Grand Central Life & Style

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