Red Velvet Chocolate Squares

• 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

1. 1. Preheat the oven to 350u0b0F. Spray an 8 x 8 x 2-inch baking dish with cooking spray.
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.
3. 3. Add the agave, butter, vanilla, almond extract, and food coloring. Process until all of the ingredients are combined, about 1 minute.
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.
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.

butter, beets, red beans, cocoa, liquid egg substitute, whole wheat pastry flour, nectar, unsalted butter, vanilla, almond, natural red food coloring

Taken from www.epicurious.com/recipes/food/views/red-velvet-chocolate-squares-364749 (may not work)