This could quite possibly be one of my favourite recipes to date… and one I have been so excited to share with you all since I created it a few weeks ago. As with all my recipes I always try them at least 3-4 times before I publish to make sure that it’s completely fool-proof. This recipe takes gluten-free, refined sugar-free and dairy free brownies to another level. They are fudgey, creamy and have the most incredible texture. I sent some in to work with my husband last week and the response was overwhelmingly positive, which made me so happy!
My secret ingredient in this recipe is aubergine… I know a lot of people love to add beetroot or sweet potato to brownies, but I recently thought, why not try aubergine? Aubergine’s are not only low carb (2.2g per 100g) but they act as an amazing buttery substitute and give the brownies an incredibly moreish texture. What’s more is that you can officially say you are definitely getting one of your five a day from your brownie! These ingredients make a really big batch- but feel free to half them. I add a little sweetener for sweetening them (erythritol or stevia), but if you would rather use sugar then muscavado is a good one and a max of 60g. You could leave all sweetener or sugar out from this recipe though.
Regarding the chocolate, I usually use 85% cacao- HOWEVER, I have also used 90% cacao which I really like but can understand might be too bitter for some people. If you want to add some chopped walnuts, pecans or even add in some raspberries then please do so!
3g carbs per brownie. Based on the recipe making 16 brownies with 85% chocolate and sweetener. If you are to change the % of chocolate or add sugar then please work out the carbs accordingly.
- 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
- Pre-heat oven to 180° c
- In to a pan place chopped aubergine and cover with water
- Bring to boil and then simmer until soft (about 5 minutes)
- Pop a glass bowl over the boiling water and melt the butter and chocolate
- Drain water from aubergine (Don't worry that they've shrunk!)
- Transfer chocolate mix and aubergine to food processor / blender and blend until smooth
- Add in all the other dry ingredients (not the sweetener though or sugar) and blend until fully combined.
- Taste the mix and add sweetener or sugar until you are happy with the sweetness!
- Now add in eggs and continue to pulse until fully mixed
- Transfer to a brownie tin (greased) and bake on 180°c for 20-25 minutes until fully set and the top slightly cracking
- Best not to overtake. They are very fudgey!
- 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.
- You can cut them in to 14 medium.
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)
All recipes, design and photography copyright The Low-Carb Kitchen
Such clever ideas you find Emi. Delicious! X Cheryl Your USA Friend.
Thank you so much Cheryl. You are always so kind to me. I hope you had a lovely weekend and have a great week. E x
I’ve said it once and i’ll say it again – you are a genius Emma! Love these! And what is that gorgeous nail polish too?!
Thank you! I have to try to keep up with the likes of you, Miss Queen of amazing Paleo recipes! Nail polish is from Barry M, it’s my favourite! xx
This is GENIUS! We’re rushing out buy an aubergine!
Thank so much! I am so excited to hear what you think! X
I will be making these. I love secret ingredient recipes. Thank you,thank you,
Thank you so much! I look forward to hearing if you enjoy them! Emma x
I’ve just made these and they’re FANTASTIC! You’d never know they had aubergine in them. I used dark muscovado sugar rather than coconut sugar as I couldn’t get any but they taste great. Very easy to make.
Amazing! I’m so pleased to hear that you tried them and that they were so fantastic! :o) yes dark muscovado will be very similar! Thank you so much again ?x
My daughter can’t have eggs either, could you please suggest the best alternative for this recipe as it looks fabulous ! Ty x
Hi Angie . Thank you for your kind comment. I haven’t tried the recipe without eggs so giving an alternative is hard. I know from one reader that they did it with ‘chia egg’ (per egg is 1tbsp chia to 2 tbsp water- allow to sit for 5-10 minutes until thick and gel like) she said they worked but needed to sit in the fridge to properly set. I’m just a bit unsure myself as to how it will cook and stay bound together. My other suggestion would be to use almond nut butter (gram for gram replacement) as an alternative. I will have to try an egg alternative when I get the opportunity. If you do find any better alternatives do let me know! Emma x
thanks i will give that a try x
Hi Emma, it’s Sonia, Marly’s Partner from France. I cook as a leaving and also a pastry Chef working in Geneva.
Your recipes look amazing so following your foodstep, i’m going to try a few.
You are an inspiration concerning this field and the Pics are quite original,different angle from other things i’ve seen.
I send you my Love and hope to meet you one day.
Take care Sonia
Hi Sonia, what a lovely message to receive and so wonderful to hear from you! I have heard how talented you are so I am thrilled to hear that you think my recipes look good! Thank you so much for you kind words and do let me know if you do try anything! Keep in touch! Love to you both and really hope to meet you one day too! Emma x
Hi Em, just wondering if I could use honey/maple syrup as the sweetener or does it need to granular? Can’t wait to make these!
Hi Debbie, I hope you’re well. I haven’t tried with maple or honey but i imagine they would work. I would just use about 1/2 measuring cup of one or the other and no more as you don’t want it to be too liquidy. Taste it before you put eggs in to see if sweet enough. Granula works wonderfully but I don’t see why it wouldn’t work with the other two options. Why not half the recipe first and trial it- just in case! Let me know 🙂 It’s been SO popular! x
I was lazy and didn’t peel the eggplant, but I couldnt even tell! These nice and fudgy without being too dense.
Hi Tori, that’s great to hear…I might take your advice and not bother peeling next time I make them 🙂 There’s no point if you can’t notice a difference any way! x
As usual an absolute treat! They’re in the fridge ready for my guests tomorrow. I used a 7 by 13 inch tin, one inch deep and 20 mins was all it needed. I have 12 large brownies cut out but I definitely cut the edges off to pre-try them! So chocolatey! A pleasure to add both cacao and dark chocolate hehe. Thank you!
Ah what a lovely comment thank you so much! You will find that they turn to a dense fudge in the fridge they are incredible! I prefer having them straight from the fridge 🙂 enjoy and thank you! E X
Hey Emma.. I happened to stumble across your website.. Such brilliant recipes!! Just tried out the brownies today and they were beyond brilliant.. I used 70% Lindt and Hershey’s special dark cocoa.. Reduced the sugar to about 80gm and oil to 60ml.. They turned just fAb!! Thank u so so much..
Sorry forgot to ask if your have any alternative to the coconut oil.. I personally love the flavour my husband not so much..
I’ve been eyeing this recipe up for a while as it’s clearly so popular, and having now made it I can only say the love is well deserved! Really rich and decadent, you’d never guess it contains aubergine. Two thumbs up, Emma! 🙂
I surprised myself when I created it a couple of years ago! I never could have imagined that the aubergine would work so well, but it does! It’s one of those recipes I wanted to keep a secret but also share with everyone at the same time! So happy you loved it too. E x
I have these in the oven at the moment; I am planning on freezing them for sweet treats at Christmas.