These fudgy Eggplant Brownies will surprise you! Gushing with flavor and the beautiful aroma of chocolate, these veggie brownies are sure to become a family favorite. There’s no doubt: You won’t be able to keep your fingers from these nutty, low-carb treats. And don’t worry: You definitely can’t taste the eggplant.
If you love healthy, flourless brownie recipes, be sure to try my Chickpea-Avocado Brownies.
Eggplant Brownies: unusual & irresistible
This all started when I had some shiny purple eggplants left over in the kitchen and thought it would be perfectly psychedelic to make some “Purple Haze” brownies. But my plan quickly changed because the brownies instead took on a gorgeous dark chocolate tone. Then, I took a bite and was transported to brownie heaven. I couldn’t believe how incredible these brownies taste. So, I shared them with friends and family who also couldn’t get over the fact that they were actually eating eggplant.
Even the Wall Street Journal writes: “For a Better Brownie Recipe, Just Add Eggplant.”
Indeed, it’s no secret that veggies add flavor and loads of moisture to baked goods. Just think of carrot cake, zucchini bread, red velvet cake made with beets, etc.
Or indulge in Vegan Chickpea Brownies.
Eggplant Brownies are SUPER HEALTHY
Apart from adding moisture, puréed eggplant naturally binds these grain-free, chocolate brownies. That means:
Sugar free and diabetic-friendly if made with monk fruit or erythritol
Only 96 calories per serving
More vitamin D per serving than a glass of milk
Or try Keto Chocolate-Walnut Cookies.
Ingredients in grain-free Chocolate Eggplant Brownies
PURPLE EGGPLANT – 1 eggplant (about 10 oz/280 g).
ALMOND FLOUR – Use fine, blanched almond flour in these flourless brownies, not coarse almond meal.
COCOA POWDER – unsweetened. I use organic cocoa powder and recommend selecting a quality cocoa powder for these gluten-free brownies.
GRANULATED SWEETENER OF CHOICE – Sugar or a natural, zero-calorie sweetener such as monk fruit which doesn’t have an aftertaste. Baking with sugar replacements such as monk fruit and erythritol radically drops the grain-free brownies’ carb-and-calorie content.
BAKING POWDER – add some rise to this veggie dessert.
CHOCOLATE EXTRACT (optional) – If you have some handy, it enhances the chocolate flavor.
ESPRESSO POWDER (optional) – If you have some in your kitchen, it is another chocolate intensifier. By the way, you can’t taste the espresso powder in the brownies, since all it does is augment the chocolate flavor.
EGGS – As for a vegan version, I’ll update this post when I try it.
WALNUTS (optional but highly recommended) – add crunch and texture to these smooth, chocolate-veggie brownies. Add them to the batter and top them with walnuts too.
HEALTHY CHOCOLATE FROSTING
Super healthy and low in calories, these flourless brownies taste great topped with silky chocolate-avocado frosting and walnuts.
CHOCOLATE-AVOCADO FROSTING – Eggplant Brownies taste great with creamy, dairy-free Chocolate-Avocado Frosting. Half a recipe of this vegan frosting, i.e., 1 avocado suffices for frosting the brownies. But if you make the entire low-carb Chocolate-Avocado Frosting recipe, you can freeze any leftover chocolate frosting or enjoy it on its own as naturally dairy-free, keto, chocolate-avocado mousse.
Chocolate lovers also gush over this vegan or nonvegan Chocolate Layer Cake with the ultimate, low-carb, dark chocolate frosting.
How to make fudgy, gluten-free Eggplant Brownies
These gluten-free, aubergine brownies are really easy to make. You’ll find the full instructions with measurements below in the Recipe Card.
- Firstly, dice, sauté and purée the eggplant.
- Next, line the bottom of a square 8 x 8 pan with parchment paper and spray the sides with baking spray.
- Then, put all of the ingredients (except the chopped walnuts) in a bowl and mix them well.
- After that, stir in the chopped walnuts.
- Pour brownie batter into the prepared baking pan and bake these keto brownies.
- Let them cool for 10 minutes before flipping and removing the pan.
- Then, let these grain-free brownies fully cool.
- Lastly, frost with optional vegan Chocolate-Avocado Frosting and top this low-carb, veggie dessert with chopped walnuts.
Or try my Keto Chocolate Bundt Cake.
Equipment needed to make eggplant brownies
- 1 square 8 x 8 pan – Be sure to line the bottom with parchment paper and spray the sides with baking spray.
- Parchment paper – to line the bottom of the pan.
- 1 hand-held emulsifier or food processor – to purée the eggplant so it’s silky smooth.
- 1 large mixing bowl – to mix the ingredients for these chocolate-veggie brownies.
- 1 electric mixer, stand mixer or food processor – to mix the brownie ingredients well, so your flourless eggplant brownies are smooth and soft.
If you’re feeling adventurous, try Keto Orange Indian Spice Cake.
How to store Eggplant Brownies
To store: Place these grain-free, chocolate-veggie brownies in a sealed container and refrigerate for up to one week. They are a great snack and taste great all week.
To freeze: You can also store your flourless Eggplant Brownies in an airtight container in the freezer for up to 2 months. I love doing this, because I love having them handy for a snack or dessert.
Eggplant Brownies: Super Fudgy & Chocolaty
- 1 Square 8 x 8 pan
- parchment paper
- 1 Frying Pan to cook the eggplant.
- 1 Hand-Held Emulsifier or Food Processor to purée the eggplant.
- 1 Large Mixing Bowl
- 1 Electric Mixer, Stand Mixer or Food Processor
- 1 Eggplant 10 oz/280 gr
- ½ cup Almond Flour
- ½ cup Cocoa Powder
- ½ cup Granulated Sweetener of Choice
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Chocolate Extract (optional) enhances the chocolate flavor
- ¼ teaspoon Espresso Powder (optional) enhances the chocolate flavor
- 2 Eggs
- ¼ cup Chopped Walnuts
- Half a recipe of Chocolate-Avocado Frosting – the link is in the instructions below.
- ¼ cup Chopped Walnuts to sprinkle on top
- Dice the eggplant. Then, sauté it in a tablespoon of water or oil on high for 1-2 minutes. Next, add 3 tablespoons of water, reduce heat to low, and simmer covered for 7 minutes, stirring occasionally so nothing sticks to the pan. Then puree the mushy eggplant.
- Line the bottom of a square 8 x 8 pan with parchment paper and spray the sides with baking spray.
- Preheat oven to 350 F.
- Combine all the ingredients except for the walnuts. The eggplant will be hot, so add the eggs last.
- Stir in a ¼ cup chopped walnuts.
- Pour brownie batter into the prepared baking pan and bake for 15-20 minutes at 350 F, until a knife comes out clean.
- Let brownies cool for 10 minutes. Then run a knife along the edges before flipping and removing the pan.
- Let the brownies fully cool.
Frosting & Topping
- Frost with half a recipe of vegan Chocolate-Avocado Frosting and top with a ¼ cup chopped walnuts.
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