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 and sugar 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 use coconut sugar for sweetening them, but I have also tried them with Suga Vida, a natural sweetener, which worked just as well. Regarding the chocolate, I usually use 85% cacao- HOWEVER, I have also used 100% 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 superfoods such as dried goji or acai berries then please do so!
If you are coming to see me at Barnes Food Festival (London, SW13) in September then I will be showcasing them there!
- Pre-heat oven to 180° c
- In to a pan place chopped and skinned aubergine and cover with water
- Bring to boil and then simmer until soft (about 5 minutes)
- Drain water (Don't worry that they've shrunk!)
- 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)
- Once you have a melted aubergine / chocolate combo transfer to food processor / blender and blend until smooth
- Add in all the other dry ingredients and blend until fully combined, 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
- 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!)
- Allow to cool and then transfer to a sealed tin / tub. You do not have to keep them in the fridge.
- You can cut them in to 12 large squares or 16 smaller ones
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)
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