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.
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
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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