Makes: 12 1 bar

Description: These are a delicious and HEALTHY makeover on the traditional red velvet bar!

Ingredients:
1/2 cup  chopped canned beets, drained
1 cup  canned red beans, drained and rinsed
1/2 cup  unsweetened cocoa powder
3/4 cup  liquid egg substitute
3 TBL  whole wheat pastry flour
3/4 cup  agave nectar
1 tsp  vanilla extract
1/2 tsp  almond extract
2 tsp  natural food coloring

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

Combine the beets, beans, and 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, 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 dish halfway
through the baking time. Turn down the temperature of the oven to
300 F 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 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.

via Rocco DiSpirito