1can(14 to 15 ounces) black beans, rinsed and drained
¼cupunsweetened cocoa powder
½cupmini semisweet chocolate chips
3tablespoonswhite chocolate chips
1teaspoonvegetable oil (I used coconut oil)
4crushed peppermint candies
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.