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Photo of Chocolaty candy cane-cake triangles by WW

Chocolaty candy cane-cake triangles

3
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
30 min
Serves
32
Difficulty
Moderate
While pureed black beans may seem like an odd ingredient to use in a baked good, they’re actually the secret to this recipe's dense, rich finish. Plus, their dark color makes them a top choice for chocolaty recipes like this fudgy treat. Use a food processor to pulverize the beans completely to ensure a smooth batter. For an extra-minty cake, substitute the same amount of mint-flavored chocolate chips — just reduce the mint extract to 1/8 tsp. Leftovers stored in an airtight container at room temperature will hold-up for two but if they stick around any longer go ahead and store them in the refrigerator.

Ingredients

Cooking spray

2 spray(s)

Canned black beans

15 oz, rinsed and drained

Sugar

½ cup(s)

Unsweetened cocoa powder

¼ cup(s)

Unsalted butter

¼ cup(s), melted

Egg

3 large egg(s)

Table salt

½ tsp

Baking powder

½ tsp

Vanilla extract

¼ tsp

Mint extract

¼ tsp

All-purpose flour

2 Tbsp

Semi-sweet chocolate chips

½ cup(s)

White chocolate chips

3 Tbsp

Vegetable oil

1 tsp

Peppermint hard candy

4 item(s), crushed

Instructions

  1. Preheat the oven to 350°F. Coat an 8 x 8-inch baking pan with cooking spray.
  2. Place the 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 times. Add the flour and semi-sweet chocolate chips; pulse until just combined.
  3. Spoon batter into baking pan; spread into an even layer. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes; cool completely before adding topping.
  4. Meanwhile, combine the 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).
  5. Drizzle melted chocolate over top of cooled cake; sprinkle with the crushed mints. Let cool and harden completely before cutting into 16 squares. Remove squares from the pan, and cut each in half diagonally to make triangles. Yields 1 triangle per serving.

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