My kids like red velvet anything, me not so much…mostly because I really don’t like the thought of using all that food colouring! After growing beets for the first time this summer, I found that beets are a wonderful natural food colouring. A little goes a long way, I will be sharing my version of red velvet bars made with beets!
Now to be perfectly honest, you will notice a difference in taste, but if that doesn’t bother you…use the beets, if you prefer to use food colouring then use it, link for that recipe below. I have yet to try pomegranate, it will be my next experiment:)
What you will need for bars:
- 1 stick unsalted butter
- 1/4 cup semi-sweet chocolate chips
- 1 cup sugar
- 1/2 small beet (grated)
- 2 eggs
- 2/3 cup flour
- 1/4 tsp salt
- 1 tsp vanilla or 1/2 vanilla bean
- 1- 8 oz pkg softened cream cheese
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla or 1/4 vanilla bean
Place a piece of parchment paper over a 8×8 square baking sheet, butter the parchment.
In a double broiler melt the chocolate chips and butter. Set aside, meanwhile beat the sugar, eggs, grated beet and vanilla.
Pour in the melted chocolate butter mixture into the egg mixture, blend till well combined, add in the flour and salt, combine till well blended. Pour over in buttered parchment lined baking baking pan.
Cream together softened cream cheese, vanilla and egg.
Spoon over the cream cheese batter as seen in the picture below, and swirl with knife to make marble effect.
Bake at 350 for 30-35 minutes, it took 35 minutes to bake in my oven.
Remove from pan, cut into squares and chill in refrigerator till ready to serve. Enjoy!