Chocolate Fudge Eggplant (Aubergine) Brownies

1. 1

   Pre-heat oven to 180u00b0 c

2. 2

   In to a pan place chopped and skinned aubergine and cover with water

3. 3

   Bring to boil and then simmer until soft (about 5 minutes)

4. 4

   Drain water (Don't worry that they've shrunk!)

5. 5

   Immediately place chopped chocolate and coconut oil in to pan with aubergine and allow to melt, keep mixing (it should all melt in very quickly)

6. 6

   Once you have a melted aubergine / chocolate combo transfer to food processor / blender and blend until smooth

7. 7

   Add in all the other dry ingredients and blend until fully combined, now add in eggs and continue to pulse until fully mixed

8. 8

   Transfer to a brownie tin (greased) and bake on 180u00b0c for 20-25 minutes until fully set and the top slightly cracking

9. 9

   Using a tooth pick place in to brownie and if it comes out mostly clean then it's ready (don't worry if it comes out a little chocolaty as these are VERY fudgy!)

10. 10

    Allow to cool and then transfer to a sealed tin / tub. You do not have to keep them in the fridge.

11. 11

    You can cut them in to 12 large squares or 16 smaller ones

* Per serving · 4 servings · Values may vary.

No additional tips available.