Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 76.3
- Total Fat: 1.2 g
- Cholesterol: 1.9 mg
- Sodium: 89.0 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.1 g
- Protein: 2.7 g
View full nutritional breakdown of Red Velvet Chocolate Squares (from Costco Connection, April 2011) calories by ingredient
Red Velvet Chocolate Squares (from Costco Connection, April 2011)
Submitted by: POINDEXTRAIntroduction
I was a little skeptical of the ingredients in this, but it's REALLY rich and tasty! In the future, I think I'll cut it in to 16 pieces, it's so dense. In my opinion, the almond flavor is too strong. I'll reduce it to 1/4 tsp. the next time I make this. Also, I didn't have any food coloring, so I left it out, and it came out a nice rich brown color. I can't taste the beets or beans at all! I baked this in my toaster oven, and they came out great. The original recipe called for 12 servings, but I found it so rich that I make 16. So, 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! In the future, I think I'll cut it in to 16 pieces, it's so dense. In my opinion, the almond flavor is too strong. I'll reduce it to 1/4 tsp. the next time I make this. Also, I didn't have any food coloring, so I left it out, and it came out a nice rich brown color. I can't taste the beets or beans at all! I baked this in my toaster oven, and they came out great. The original recipe called for 12 servings, but I found it so rich that I make 16. So, the nutrition info reflects 16 servings in the recipe.Number of Servings: 16
Ingredients
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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 was getting 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 ounce, and the cake 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
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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 Recipe by POINDEXTRA via @SparkPeople){kind=link}