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.

　　

Ingredients

Makes 12 bars

　　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

　　

Step 1

1. Preheat the oven to 350°F. Spray an 8 x 8 x 2-inch baking dish with cooking spray.

　　

Step 2

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.

　　

Step 3

3. Add the agave, butter, vanilla, almond extract, and food coloring. Process until all of the ingredients are combined, about 1 minute.

　　

Step 4

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.

　　

Step 5

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.

　　

Nutrition Per Serving

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