Ingredients:
Veggie Puree:
- 1 large eggplant, peeled and chopped
- 4 ounces semisweet chocolate chips
- 2 ounces unsweetened chocolate, chopped
- 6 tablespoons maple syrup
- 1 teaspoon vanilla extract
Brownie Batter:
- 1 cup superfine almond flour
- ¼ cup dutch-processed cocoa powder
- 1 teaspoon kosher salt
- 3 large eggs
- Additional semisweet chocolate chips, for mixing in (optional)
Instructions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8 inch baking pan with parchment paper.
Prepare the Veggie Puree:
- Place the chopped eggplant in a steamer basket set over a large pot of simmering water. Cover and steam for 20 minutes, until the eggplant is very soft.
- Transfer the hot eggplant to the bowl of a food processor, along with the semisweet chocolate chips, unsweetened chocolate, maple syrup, and vanilla extract.
- Pulse the food processor until the mixture is smooth and well combined. The heat from the eggplant will melt the chocolate.
Make the Brownie Batter:
- In a large mixing bowl, whisk together the almond flour, cocoa powder, and salt.
- In a separate bowl, whisk the eggs until light and fluffy.
- Pour the wet ingredients (egg mixture and veggie puree) into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix.
- Fold in additional chocolate chips, if desired.
Bake the Brownies:
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (notcompletely clean).
Cool and Enjoy:
- Let the brownies cool completely in the pan before cutting and serving.
- For fudgier brownies, let them cool completely at room temperature. For a chewier texture, refrigerate them for at least an hour before cutting.
Tips:
- For an extra chocolatey flavor, use all dark chocolate instead of a combination of semisweet and unsweetened chocolate in the veggie puree.
- If you don’t have an eggplant, you can substitute another easily blendable veggie like zucchini or sweet potato (use the same weight as the eggplant).
- These brownies can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
