Healthy Red Velvet Chocolate Squares

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Butter flavored non stick cooking spray
1/2 C chopped canned beets, drained
1 C canned red beans, drained and rinsed
1/2 C unsweetened cocoa powder
3/4 C liquid egg substitute
3 Tablespoons whole wheat flour
3/4 C agave nectar
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons natural red food coloring

 Serves 12

1.  Preheat oven to 350*.  Spray 8X8 baking dish with cooking spray.
2. Combine beets, beans, cocoa powder, egg substitute, and flour in a food processor.  process untill mixture is smooth, about 2 minutes.
3.  Add agave, butter, vanilla, almond extract and flood coloring.  Process until all the ingredients are combined.
4.  pour batter int baking dish.  Bake for 20 minutes at 350*.  Turn oven down to 300* and bake an additional 5-8 minutes.  
5.  Let brownies cool completely in the baking dish on a wire rack.  Refrigerate for at least 3 hours.  Serve cold.  Refrigerate leftovers. 
 This recipe is from my new favorite cookbook.



  1. says

    WOW!…love this recipe,gonna have to try this one!I love anything chocolate!

  2. says

    These really look moist Dawn. But are they yummy?
    I can’t visualize the beets in them.
    But then I’ve made a tomato soup cake before and it was good.
    I would like to try them. I’ve given up this sort of stuff because it’s not healthy, but I wouldn’t have to have any guilt with this!

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