Flourless Chocolate Brownie

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  • Level: Intermediate
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 35 min
  • Yield: 4 servings
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Brownie Batter:

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 

Maple-Almond Puffed Rice Granola:

1 cup slivered almonds

1 cup puffed rice cereal 

1/4 cup maple syrup 

2 tablespoons maple sugar 

Maple-Almond Mascarpone Frosting:

1 1/2 pounds mascarpone

1/2 cup almond butter 

1/4 cup maple syrup 


  1. 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.
  2. 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.
  3. 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.
  4. Frost the cooled brownie and top with puffed rice granola