Red Velvet Chocolate Squares Recipes

RED VELVET CHOCOLATE SQUARES

Red Velvet Chocolate Squares image

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.

Provided by Rocco DiSpirito

Categories Cake Food Processor Bean Chocolate Bake Picnic Kid-Friendly Low Cal Back to School Beet Healthy Small Plates

Yield Makes 12 bars

Number Of Ingredients 11

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

Steps:

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.

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