Chocolate Fudge Eggplant Brownies

My secret ingredient in this recipe is Eggplant, the perfect seasonal vegetable and did you ever think you could say you were getting one of your 5 a day from a brownie! Aubergine’s are not only low carb and sugar but they act as an amazing buttery substitute and give the brownies an incredibly moreish texture. These ingredients make a really big batch- but feel free to half them. I use coconut sugar for sweetening them, but I have also tried them with Suga Vida, a natural sweetener, which worked just as well. Regarding the chocolate, I usually use 85% cacao- HOWEVER, I have also used 100% cacao which I really like but can understand might be too bitter for some people. If you want to add some chopped walnuts, pecans or even add in some superfoods such as dried goji or acai berries then please do so!

10 minutes

20 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	151
Fat:	12 g
Carbohydrates:	14 g
Protein:	1 g
Calculated per serving.

by Paleo With Mrs P

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Serves: 15

Ingredients

240 gram 240 gram 240 gram Eggplant, weighed before being de-skinned and cubed
80 gram 80 gram 80 gram Coconut Oil, Organic
200 gram 200 gram 200 gram Bittersweet Chocolate, 80% or higher
100 gram 100 gram 100 gram Coconut Palm Sugar
40 gram 40 gram 40 gram Blanched Almond Flour
40 gram 40 gram 40 gram Cacao Powder, Raw
2 whole 2 whole 2 whole Eggs
0.5 tsp 0.5 tsp 0.5 tsp Baking Powder

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 180 c / 356 f
In to a pan place chopped and skinned aubergine and cover with water
Drain water (Don't worry that they've shrunk!)
Immediately place chopped chocolate and coconut oil in to pan with aubergine and allow to melt, keep mixing (it should all melt in very quickly)
Once you have a melted aubergine / chocolate combo transfer to food processor / blender and blend until smooth
Add in all the other dry ingredients and blend until fully combined, now add in eggs and continue to pulse until fully mixed
Transfer to a brownie tin (greased) and bake on 180c for 20-25 minutes until fully set and the top slightly cracking
Using a tooth pick place in to brownie and if it comes out mostly clean then it's ready (don't worry if it comes out a little chocolaty as these are VERY fudgy!)
Allow to cool and then transfer to a sealed tin / tub. You do not have to keep them in the fridge (they will change consistency if you do, to fudge)
You can cut them in to 12 large squares or 16 smaller ones

Notes

They will last in a sealed tub for approximately 3 days. if you put them in the fridge they will turn in to the most incredible chocolate fudge- a completely different consistency! 2 for the price of 1 ;o)