- Prep time:15 mins
- Cook time:20 mins
Our indulgent aubergine brownies have been inspired by Dr Clare Bailey. Strange as it may sound, the aubergine works brilliantly with the dark, flavonoid-rich chocolate – truly yummy. Ask people to guess the main ingredient!
This recipe is designed for sharing! Great for when you have guests or to take to a gathering. If you have a nut allergy, you might like to try these scrumptious beetroot brownies, another hidden veggie recipe from The Fast 800.
- 200g aubergine, diced about 1-2 cm cubes, not peeled
- 1 tsp water
- 150g plain dark chocolate, broken into pieces
- 60g coconut oil
- 80g soft pitted dates, diced
- pinch of salt
- 3 eggs, beaten
- 1 tsp baking powder
- 100g ground almonds
- Preheat the oven to fanforced 170°C/190°C/375°F/Gas mark 5. Line a medium-sized baking tray (around 20cm x 20cm) with high sides.
- Put the diced aubergine (eggplant) into a medium-sized microwaveable bowl with a teaspoon of water and heat in the microwave for 3-4 minutes until soft (or steam it over a double boiler for about 15 minutes).
- Once soft and while the aubergine is piping hot, stir in the chocolate, coconut oil, dates and salt. The hot aubergine (eggplant) will melt the chocolate and oil.
- Using a hand blender or a food processor, blitz the mixture until it’s smooth.
- Allow it to cool enough to add the eggs and baking powder, then blitz again until combined.
- Mix in the ground almonds (almond meal).
- Spread the mixture onto a lined baking tray and bake for 15-20 minutes - until firm to the touch and an inserted skewer comes out clean.
- Cut the aubergine brownies into 12 (or 16 if you'd like slightly smaller squares - nutritional information will change) and enjoy!
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- Non-fasting day? Serve with a dollop of thick cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Batch cook and freeze in portions separated by baking paper for up to 2 months. Defrost and reheat before serving.
- If following a gluten-free diet, please check the label of the baking powder to ensure there are no sources of gluten.