FLOURLESS CHOCOLATE BROWNIE

Flourless Chocolate Brownie image

Provided by Debbie Lee

Categories dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

One 15-ounce can black beans, drained and rinsed
3/4 cup milk chocolate chips
1/2 cup maple syrup
1/3 cup olive oil, plus more for greasing the pan
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons almond extract
3 large eggs
2 cups puffed rice cereal
1 cup slivered almonds
1 cup puffed rice cereal
1/4 cup maple syrup
2 tablespoons maple sugar
1 1/2 pounds mascarpone
1/2 cup almond butter
1/4 cup maple syrup

Steps:

For the brownie batter: Preheat the oven to 350 degrees F. Combine the black beans, chocolate chips, maple syrup, olive oil, cocoa powder, almond extract and eggs in a mixing bowl. Mix until smooth. Fold in the puffed rice cereal. Spoon the batter into individual baking molds or an 8-by-8-inch greased baking pan. Bake for 15 to 20 minutes. Transfer to cooling rack to cool completely.
For the maple-almond puffed rice granola: Combine the almonds, rice cereal and maple sugar together in a bowl. Spread the mixture evenly on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350 degrees F for 5 to 7 minutes. Remove from the oven and sprinkle with the maple sugar while hot. Let cool, then break apart with a wooden spoon if necessary.
For the maple-almond mascarpone frosting: Combine the mascarpone, almond butter and maple syrup in a stand mixer fitted with the whisk attachement. Whip until well combined.
Frost the cooled brownie and top with puffed rice granola