Red Velvet Brownies

So, I've been pretty in love with beets lately. In the last issue of Vegetarian Times there were five recipes for beets! The one I found the most intriguing was for Red Velvet Brownies. The article discussed how beets, like applesauce, are good for low-fat baked goods. They're called Red Velvet because of the reddish tint given by the beets, not food coloring. I knew I had to try them, so I just put a little vegan spin on them.

Red Velvet Brownies:

• 1 14 oz. can beets, rinsed and drains
• 1/2 cup vegan margarine
• 1 cup sugar
• 1 teaspoon vanilla extract
• 8 oz. silken tofu
  
• 1/2 cup whole wheat flour
• 2-3 tablespoons coffee, cooled
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 1/2 cup vegan chocolate chips

Preheat oven to 350. Coat 9-inch square baking dish with cooking spray. Puree beets in a food processor until smooth, scraping down the sides as necessary. Set aside. Again in the food processor, puree the tofu with coffee until smooth. Set aside. Whisk together margarine and sugar until smooth. Add vanilla and tofu. Stir in the beets. Whisk together flour and cocoa powder in a separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan. Bake for 30 minutes, or until toothpick inserted into center comes out clean. Cool, then cut into squares.