Eggplant Mesquite Brownies
This flourless eggplant brownie recipe combines two of my favorite things: brownies and vegetables! That's right this healthy brownies recipe fuses together the delicious rich dark chocolate brownie flavor we all know and love, while sneaking in a hidden vegetable. These eggplant mesquite brownies are: oil-free, vegan, gluten-free, paleo, refined sugar-free, whole foods plant based, and can be made nut-free!
Equipment
- 1 Pressure Cooker optional
Ingredients
Brownie Ingredients:
Dry Ingredients:
- 1 ¼ cup mesquite powder
- ½ cup cacao powder
- ¾ cup date sugar
- 1 teaspoon baking soda
Wet Ingredients:
- 1 cup chopped eggplant one medium sized eggplant
- 1 teaspoon vanilla
- 1 flax egg 1 tablespoon ground flaxseed with 2 tablespoon water
- ⅓ cup plant based chocolate chips or a 2.5 oz chocolate bar
Chocolate Frosting:
- ¼ cup raw cashew butter make sure you're using raw and not roasted.
- ⅓ cup plant based chocolate chips
- ½ tablespoon cacao powder you may need more or less depending on the chocolate chips you use
Instructions
- Begin by preheating your oven to 350. Peel and chop your eggplant and place in the steamer/pressure cooker, and steam for 10-15 minutes, until soft (you almost want it mushy.)
- Add the chocolate to a blender with the steamed eggplant (while it's still hot), vanilla extract, and blend until smooth.
- In a large bowl combine remaining brownie ingredients. Pour the chocolate eggplant mixture into the bowl and mix. Pour the batter into a coated brownie dish and bake for 45 minutes.
- Make the chocolate frosting by combining the melted chocolate, cashew butter and cacao powder.
- Once brownies have cooked, take out of the oven and allow to cool for at least 15 minutes before frosting. Place in the fridge and allow to chill for at least an hour. Top with cacao nibs and enjoy!
Tried this recipe?Let us know how it was!