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