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

Ingredients

Brownie Batter:
Maple-Almond Puffed Rice Granola:
Maple-Almond Mascarpone Frosting:

Directions

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

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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