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26% would make again

Fudgy Hidden Veggie Brownies

Tasty Team
June 10, 2019
Fudgy Hidden Veggie Brownies

Ingredients

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

  • Calories 342
  • Fat 22g
  • Carbs 32g
  • Fiber 11g
  • Sugar 20g
  • Protein 8g

Estimated values based on one serving size.

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!

Ingredients

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

  • Calories 342
  • Fat 22g
  • Carbs 32g
  • Fiber 11g
  • Sugar 20g
  • Protein 8g

Estimated values based on one serving size.

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!
Fudgy Hidden Veggie Brownies

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