Ingredients

The following ingredients have 32 Servings
  • 1 can (14 to 15 ounces) black beans, rinsed and drained
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup butter, melted
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 2 tablespoons all-purpose flour
  • 1/2 cup mini semisweet chocolate chips
  • 3 tablespoons white chocolate chips
  • 1 teaspoon vegetable oil (I used coconut oil)
  • 4 crushed peppermint candies

Instruction

  • Preheat oven to 350F degrees.
  • Line an 8-inch square baking pan with non-stick aluminum foil.
  • Place the beans, sugar, cocoa powder, butter, eggs, salt, baking powder, vanilla and mint extract in the bowl of a food processor. Process on HIGH until the mixture is completely smooth, scraping down the sides of the bowl several times.
  • Add the flour and semisweet chocolate chips. Pulse a few times, just until blended.
  • Scrape the batter into the prepared baking pan. Spread out evenly.
  • Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  • Remove from the oven and set on a wire rack to cool completely.
  • When the mixture is completely cool, make the topping. Combine the white chocolate chips and oil in a small bowl. Microwave on HIGH, stopping to stir every 20 to 30 seconds, until the chips are melted. Drizzle the melted white chocolate over the top of the cooled bars. Sprinkle with the crushed mints. Let cool and harden completely.
  • Using the foil as handles, remove the whole slab of bars from the pan. Cut into 16 squares. Cut each square in half diagonally to make 32 triangles.