Red Velvet Chocolate Squares

A healthier twist on classic red velvet brownies, made with beets, red beans, and cocoa powder. These fudgy squares are naturally colored and sweetened with agave nectar for a delicious guilt-free treat.

12 servings

3 hr 38 min

Published October 4, 2025

Ingredients

•1 spray Butter-flavored nonstick cooking spray
•½ cup chopped canned beets
•7 ounces canned red beans
•½ cup unsweetened cocoa powder
•¾ cup liquid egg substitute
•3 tablespoons whole wheat pastry flour
•¾ cup agave nectar
•1 tablespoon unsalted butter
•1 teaspoon vanilla extract
•½ teaspoon almond extract
•2 teaspoons natural red food coloring

Cooking Instructions

1.
1. Preheat the oven to 350°F. Spray an 8 x 8 x 2-inch baking dish with cooking spray.
5 min
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.
2 min
3.
3. Add the agave, butter, vanilla, almond extract, and food coloring. Process until all of the ingredients are combined, about 1 minute.
1 min
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.
30 min
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.
180 min

Ingredients

•1 spray Butter-flavored nonstick cooking spray

•½ cup chopped canned beets

•7 ounces canned red beans

•½ cup unsweetened cocoa powder

•¾ cup liquid egg substitute

•3 tablespoons whole wheat pastry flour

•¾ cup agave nectar

•1 tablespoon unsalted butter

•1 teaspoon vanilla extract

•½ teaspoon almond extract

•2 teaspoons natural red food coloring

Cooking Instructions

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

5 min

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.

2 min

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

1 min

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.

30 min

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.

180 min