beets + chocolate

I made these a month or so ago and am just getting to posting them. I actually have many recipes from this summer that I’d like to post, which works out because I’ll soon be busy with school and have less time for leisurely baking. Plenty of time for blogging though, as I procrastinate writing papers on my laptop. But I have fun classes this semester like photojournalism and racquetball, so it can’t be too brutal ;]

So the brownies, fudge squares, whatever you’d like to call them. I’ve heard of black beans in brownies before, but beets?! Interesting. As always my curiosity got the best of me, especially when we’re dealing with nutritious substitutions to a delicious treat! Mom had the recipe clipped out of a magazine and one night when we were craving chocolate after dinner (a common occurrence), we decided to give it a go.

Result? Fantastic. Rich and deeply chocolatey; a smooth, velvety texture that melts away in your mouth. A cross between fudge, custard, brownie, and mousse. Heavenly when warm, even better when chilled. And one little square is all you need—they’re so rich, which is incredible considering their healthy ingredients!

This recipe is a keeper for sure. If only I had one in my pocket every time I’m offered a brownie—at school, birthdays, from the roommates—I’d be set!

Beet-Bean Chocolate Velvet Squares

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 whites

3 T whole wheat pastry flour

3/4 cup agave nectar

1 T unsalted butter, melted

1 t vanilla extract

1/2 t almond extract

2 t natural red food coloring (optional, I did not use)

Preheat oven to 350°. Grease or spray with nonstick cooking spray an 8″x8″ pan. Combine beets, beans, cocoa, egg substitute and flour in a food processor. Process until smooth (about 2 minutes). Add agave, butter, vanilla, almond extract and food coloring. Process until all ingredients are well combined. Pour the batter into the prepared pan, and smooth top with a spatula. Bake for 20 minutes, turning the pan halfway through the baking time. Turn down the oven temperature 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 cake cool completely in the pan on a wire rack. Then put it in the fridge for at least 3 hours. When it’s cold, cut it into small squares and serve. Dust with cocoa powder if desired. These are best if served cold, so refrigerate any leftovers.

Enjoy with un-guilty pleasure :]


7 thoughts on “beets + chocolate

  1. Made these last night – followed the recipe to the tee, except used maple syrup in place of the agave. They are incredible! My boyfriend was so impressed with them and suggested they tasted like cherries. Thank you for sharing these!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s