Double Chocolate Fudge Aubergine Brownies
Recipe type: Paleo, Whole 30, Dairy free, Gluten Free, Grain Free, Pudding, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
The most incredibly moreish double chocolate fudge aubergine brownies. The aubergine is an amazing butter substitute and keeps the brownies moist and creamy. The consistency is thick and indulgent. Quite possibly my most proud recipe yet!
  • 240g aubergine, cubed and keep skin on
  • 80g butter
  • 200g chocolate (80% +)
  • Sweetener to taste (I suggest about 2 tbsp) or if you use brown sugar then I suggest 60g maximum
  • 40g ground almonds
  • 40g cacao powder
  • 2 large eggs
  • 1 tsp baking powder
  1. Pre-heat oven to 180° c
  2. In to a pan place chopped aubergine and cover with water
  3. Bring to boil and then simmer until soft (about 5 minutes)
  4. Pop a glass bowl over the boiling water and melt the butter and chocolate
  5. Drain water from aubergine (Don't worry that they've shrunk!)
  6. Transfer chocolate mix and aubergine to food processor / blender and blend until smooth
  7. Add in all the other dry ingredients (not the sweetener though or sugar) and blend until fully combined.
  8. Taste the mix and add sweetener or sugar until you are happy with the sweetness!
  9. Now add in eggs and continue to pulse until fully mixed
  10. Transfer to a brownie tin (greased) and bake on 180°c for 20-25 minutes until fully set and the top slightly cracking
  11. Best not to overtake. They are very fudgey!
  12. Allow to cool and then transfer to a sealed tin / tub and eat within 3 days. You do not have to keep them in the fridge but if you do the consistency will change, equally delicious though. They will keep for up to 6 days in fridge.
  13. You can cut them in to 14 medium.
They will last in a sealed tub for approximately 3 days.

if you put them in the fridge they will turn in to the most incredible chocolate fudge- a completely different consistency! 2 for the price of 1 ;o)