RED VELVET CHOCOLATE SQUARES

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

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.

There are no comments yet!