Serves 32, 1 piece per serving
2 sprays non-stick cooking spray
1 15 oz. can black beans, rinsed and drained
1/2 C sugar
1/4 C unsweetened cocoa powder
1/4 C unsalted butter, melted
3 large eggs
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp vanilla extract
1/4 tsp mint extract
2 Tbsp all-purpose flour
1/2 C semi-sweet chocolate chips
3 Tbsp white chocolate chips
1 tsp vegetable oil
4 peppermint hard candy, crushed
Preheat oven to 350 F degrees. Spray an 8x8 baking dish with non-stick cooking spray.
Place beans, sugar, cocoa powder, butter, eggs, salt, baking powder, and vanilla, and mint extract, in the bowl of a food processor. Process on high for several minutes, until completely smooth, scraping down the sides of the bowl several times.
Add flour and semi-sweet chocolate chips. Pulse until just combined.
Spoon batter into baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
Combine white chocolate chips and oil in a small bowl. Microwave on high, in 30 second intervals, until melted, stirring each break.
Drizzle over cake. Sprinkle with crushed mints.
Cool completely before cutting into 16 squares.
Remove squares from pan, and cut each in half diagonally to make 32 triangles.