Brownie recipe with tarbais beans and soy-almond cream.

For the brownie, preheat the oven to 180°. Butter the pan and place it on a silicone baking mat and a baking sheet.

Place the beans, eggs, maple syrup, and oil in the bowl of a food processor and blend until you have a smooth and homogeneous mixture. Transfer the batter to a bowl, add the sifted cocoa powder, mix, add the almond flour, brown sugar, and chocolate chips, mix again, then pour into the mold. Bake for 30 minutes.

Wait until it is completely cool before unmolding the brownie and cutting it into pieces, and set aside at room temperature.

For the almond-flavored soy cream, place all the ingredients in a very cold bowl and whip until stiff peaks form. Pipe into a pastry bag and refrigerate.

To finish, at the time of serving, place the cream on the brownies and garnish with a few quickly toasted almond sticks, young mint leaves, and dark chocolate balls.