Chocolaty Candy-Cane Triangles
Prep time: 10 min
Cook time: 30 min
Pureed black beans lend a dense, rich finish to baked goods while adding fibre and protein. Their dark colour makes them a top choice for chocolaty recipes like this one.
15oz canned black beans, rinsed and drained
1⁄2 cup(s) sugar
1⁄4 cup(s) unsweetened cocoa powder
1⁄4 cup(s) unsalted butter, melted
3 large egg(s)
1⁄2 tsp table salt
1⁄2 tsp baking powder
2 1⁄4 tsp vanilla extract
1⁄4 tsp mint extract
2 Tbsp all-purpose flour
1⁄2 cup(s) semi-sweet chocolate chips
3 Tbsp white chocolate chips
1 tsp vegetable oil
4 item(s) peppermint hard candy, crushed
Preheat oven to 350°F. Coat an 8 x 8-inch baking pan with cooking spray.
Place beans, sugar, cocoa powder, butter, eggs, salt, baking powder and both extracts in the bowl of a food processor; process on high for several minutes, until completely smooth, scraping down the sides of the bowl several time). Add flour and semi-sweet chocolate chips; pulse until just combine.
Spoon batter into baking pan; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes; cool completely before adding topping.
Meanwhile, combine white chocolate chips and oil in a small bowl; microwave on HIGH until chips melt, about 1 minute, stirring after 30 seconds and at 1 minute;microwave 30 seconds more if not fully melted.
Drizzle melted chocolate over top of cooled cake; sprinkle with crushed mints. Let cool and harden completely before cutting into 16 squares. Remove squares from pan, and cut each in half diagonally to make triangles.
For extra-minty cake, substitute the same amount of mint-flavoured chocolate chips — just reduce the mint extract to 1/8 tsp. Secret ingredient: Black Beans Pureed black beans lend a dense, rich finish to baked goods while adding fibre and protein. Their dark colour makes them a top choice for chocolaty recipes.
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