Healthy, vegan, low fat and gluten free red velvet brownies. The perfect fudgy treat for anyone's valentine.
bean and beet brownies
1 cup red kidney beans
½ cup cooked beets
½ cup cocoa powder
1 tsp vanilla extract
½ tsp almond extract
¾ tsp baking powder
1/8 tsp baking soda
4 tbsp apple sauce
1/8 tsp salt
¾ cup brown sugar
½ cup ground flax (I put ¼ cup of flax seeds in a clean coffee grinder and pulsed until smooth.)
¼ cup chocolate chips (optional)
Preheat oven to 350.
Spray an 8×8 inch pan with cooking spray. Set aside.
In a food processor, puree kidney beans and beets. Transfer to a large bowl.
Add remaining ingredients and mix by hand until smooth and fully combined.
Fold batter into the greased pan.
Bake for 35-40 minutes, turning the pan halfway through.
When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.
Let cool completely. Refrigerate for one hour.
Cut into squares or use cookie cutters to make heart shapes.