Red Velvet Chocolate Squares (from Costco Connection, April 2011)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 78.1
  • Total Fat: 1.2 g
  • Cholesterol: 1.9 mg
  • Sodium: 92.9 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.9 g

View full nutritional breakdown of Red Velvet Chocolate Squares (from Costco Connection, April 2011) calories by ingredient
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Submitted by: POINDEXTRA

Introduction

I was a little skeptical of the ingredients in this, but it's REALLY rich and tasty! The original recipe specified 12 servings, but it's so rich, I cut it in to 16 pieces instead. In my opinion, the almond flavor is too strong, so I just leave it out. I also don't bother with the food coloring; it comes out a nice rich brown color. I can't taste the beets or beans at all! I bake this in my toaster oven, and they come out great. The nutrition info reflects 16 servings in the recipe. I was a little skeptical of the ingredients in this, but it's REALLY rich and tasty! The original recipe specified 12 servings, but it's so rich, I cut it in to 16 pieces instead. In my opinion, the almond flavor is too strong, so I just leave it out. I also don't bother with the food coloring; it comes out a nice rich brown color. I can't taste the beets or beans at all! I bake this in my toaster oven, and they come out great. The nutrition info reflects 16 servings in the recipe.
Number of Servings: 16

Ingredients

    Butter Flavor nonstick cooking spray
    1/2 cup chopped canned beets, drained
    7 ounces (about 1 cup) canned red beans, rinsed and drained
    1/2 cup unsweetened cocoa powder
    5 oz. agave nectar
    3/4 cup liquid egg substitute
    3 Tbsp. whole-wheat pastry flour
    1 Tbsp unsalted butter, melted
    1 tsp. vanilla extract
    1/2 tsp. almond extract
    2 tsp. natural red food coloring

Tips

The original recipe called for 3/4 cup (6 oz.) of agave nectar. It was too sweet for me, so I reduced the agave by an ounce.

I got tired of having only a few beans left over after weighing out the 7 ounces, so today I used the entire can of beans (rinsed/drained). They weighed 8.5 ounces, and the final product came out great.


Directions

Transcribed exactly from Costco Magazine, April 2011:

Preheat oven to 350 degrees F. Spray an 8 x 8 x 2 inch baking dish with cooking spray.

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.

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

Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 20 minutes, turning the pan halfway through the baking time. Reduce the temperature to to 300 and bake for another 5 to 8 minutes, until a toothpick inserted in the center comes out with a little bit of soft batter clinging to it. It should not come out clean - if it does, it's overcooked.

Let the cake cool completely in the baking dish on a wire rack. Then, put it in the refrigerator for at least 3 hours. When it's cold, cut into 12 squares and serve. Refrigerate any leftovers. Makes 12 bars.

Costco Author's Tip:
I've experimented with these squares many times in my kitchen. What I discovered is that unlike most baked items, these squares taste best after being refrigerated for at least 3 hours. Chilling the bars coalesces the flavor and stabilizes the texture. Enjoy them cold, and you'll enjoy them more.

Serving Size: Makes 12 servings





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