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23% would make again

Fudgy Hidden Veggie Brownies

Tasty Team


for 9 servings

  • 1 lb eggplant, peeled and cut into large pieces
  • 8 oz semisweet chocolate chip (225 g), divided, plus more to taste
  • 2 oz unsweetened chocolate (45 g), chopped
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup superfine almond flour (95 g)
  • ¼ cup dutch processed cocoa powder (30 g)
  • 1 teaspoon kosher salt

Nutrition Info

Powered by
    Calories 341
    Fat 22g
    Carbs 32g
    Fiber 5g
    Sugar 20g
    Protein 8g

Estimated values based on one serving size.


  1. Preheat the oven to 350˚F (180˚C).
  2. Peel the eggplant, then cut in half lengthwise. Scoop out the seeds, then chop into large pieces. Transfer to a steamer basket set over a large pot of simmering water, cover, and steam for 20 minutes, until the eggplant is very soft.
  3. Transfer the hot eggplant to the bowl of the food processor with 4 ounces (110 g) of semisweet chocolate chips, the unsweetened chocolate, maple syrup, and vanilla extract. The heat from the eggplant will melt the chocolate. Blend on high speed for 2-3 minutes, until very smooth, scraping down the sides of the bowl as needed.
  4. In a medium bowl, beat the eggs, then add the almond flour, cocoa powder, and salt, and whisk to combine. Add the eggplant chocolate mixture and fold with a rubber spatula to combine. Fold in the remaining semisweet chocolate chips.
  5. Transfer the batter to a greased 8-inch (20-cm) square baking dish and smooth the top. Top with more chocolate chips, if desired.
  6. Bake for 35 minutes, until a toothpick inserted in the center of the brownies comes out clean.
  7. Let cool for 20 minutes before slicing.
  8. Enjoy!

New Year, New You

Here’s everything you need for a more delicious 2021.

New Year, New You

Here’s everything you need for a more delicious 2021.

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