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Fudgy Hidden Veggie Brownies

by Mercedes Sandoval and Karlee Rotoly

Ingredients

for 9 servings

  • 1 lb
    eggplant, peeled and cut into large pieces
  • 8 oz
    semisweet chocolate chip, divided, plus more to taste (225 g)
  • 2 oz
    unsweetened chocolate, chopped (45 g)
  • 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
    Calories 341
    Fat 22g
    Carbs 32g
    Fiber 5g
    Sugar 20g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  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!
 

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