Eggplant Brownies: Fudgy Vegan Fun

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.

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Eggplant Brownies: Unusual and Irresistible

This all started when I had some shiny purple eggplants left over in the kitchen. That’s when I 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 healthy brownies taste.

I shared them with friends and family, and they couldn’t believe they were eating eggplant. Everyone was amazed at how delicious the brownies were!

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 desserts like carrot cake, sweet potato brownies, sugar free red velvet cake made with beets, and zucchini muffins. The list goes on with many more creative options!

Or indulge in Vegan Chickpea Brownies.

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Eggplant Brownies Are SUPER HEALTHY

Besides adding moisture, puréed eggplant naturally binds these grain free, chocolate brownies. As a result, this dessert comes with benefits such as:

• No butter
• No oil
• Sugar free and diabetic-friendly if made with a zero-calorie sugar substitute
• No preservatives
• Gluten free
• Keto
• Paleo
• 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

Brownie Batter

PURPLE EGGPLANT – 1 eggplant (about 10 oz/280 g).
ALMOND FLOUR – Use fine, blanched almond flour in these flourless brownies, not coarse almond meal, so the brownies are smooth and soft.
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 try a natural, zero-calorie sweetener such as monk fruit which radically drops the carbs and calories in this grain free chocolate treat.
PSYLLIUM HUSK – As a binder.
XANTHAN GUM – Gives the eggplant brownies structure.
BAKING POWDER – Adds some rise to this veggie dessert.
VANILLA EXTRACT – For flavor and aroma and to enhance the other flavors.
SALT (optional)
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 OR VEGAN EGG REPLACERS
WALNUTS (optional but highly recommended) – Add crunch and texture to these velvety chocolate-veggie brownies. Mix them into the batter and also use them as a brownie topper.

Healthy Chocolate Frosting

Super healthy and low in calories, these flourless brownies taste great topped with silky, dark chocolate vegan frosting and walnuts.

VEGAN DARK CHOCOLATE AVOCADO FROSTING – Eggplant Brownies taste incredible with creamy, dark chocolate avocado frosting. I highly recommend doubling the low carb chocolate avocado frosting recipe and freezing some for later. Or enjoy this chocolate avocado treat on its own as naturally dairy free, keto, chocolate-avocado mousse.

How to Make Fudgy, Gluten Free Eggplant Brownies

These gluten free, aubergine brownies are really easy to make. Here’s an instructional video from my YouTube Channel:

You’ll find the full instructions with measurements below in the Recipe Card.

1. Firstly, dice, sauté and purée the eggplant.
2. Next, line the sides and bottom of a square 8 x 8 pan with parchment paper.
3. Then, put all of the ingredients (except the chopped walnuts) in a bowl and mix them well.
4. After that, stir in the chopped walnuts.
5. Pour brownie batter into the prepared baking pan and bake these keto brownies.
6. Let brownies fully cool in the pan before lifting the parchment paper to remove them from the pan.
7. Wait for the brownies to fully cool before you frost and cut them.
8. Lastly, frost with optional Dark Chocolate Vegan Frosting and top this low carb, veggie dessert with chopped walnuts.

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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 Blender 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 Food Processor, Stand Mixer or Electric Mixer: To mix the brownie ingredients well, so your flourless eggplant brownies are smooth and soft.

Chocolate lovers also gush over this Vegan Chocolate Fudge Cake with the ultimate, low carb, dark chocolate frosting.

How to Store Eggplant Brownies

To Store Eggplant Brownies

Place these grain free, chocolate-veggie brownies in a sealed container and refrigerate for up to one week.

Eggplant brownies are a great snack and taste great all week.

To Freeze Eggplant Brownies

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.

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