Mrs P’s Chocolate Fudge Aubergine Brownies

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!

Chocolate paleo brownie

Double Chocolate Fudge Aubergine Brownies
 
Author:
Recipe type: Paleo, Whole 30, Dairy free, Gluten Free, Grain Free, Pudding, Dessert
Serves: 12-16
Prep time:
Cook time:
Total time:
 
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!
Ingredients
  • 240g aubergine, skinned and cubed
  • 80g coconut oil
  • 200g chocolate (80% +)
  • 100g coconut sugar (if you use sweeteners I would suggest 2tbsp, approx 40g)
  • 40g ground almonds
  • 40g cacao powder
  • 2 eggs (around 60g each)
  • ½ tsp baking powder
Instructions
  1. Pre-heat oven to 180° c
  2. In to a pan place chopped and skinned aubergine and cover with water
  3. Bring to boil and then simmer until soft (about 5 minutes)
  4. Drain water (Don't worry that they've shrunk!)
  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. Once you have a melted aubergine / chocolate combo transfer to food processor / blender and blend until smooth
  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. Transfer to a brownie tin (greased) and bake on 180°c for 20-25 minutes until fully set and the top slightly cracking
  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. Allow to cool and then transfer to a sealed tin / tub. You do not have to keep them in the fridge.
  11. You can cut them in to 12 large squares or 16 smaller ones
Notes
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)

Chocolate paleo brownie

Chocolate paleo brownieChocolate paleo brownie

Chocolate paleo brownie

Chocolate paleo brownie

Chocolate paleo brownieChocolate paleo brownie

Chocolate paleo brownie

Chocolate paleo brownieChocolate paleo brownie

Chocolate paleo brownie

Chocolate paleo brownie

Chocolate paleo brownieChocolate paleo brownie

Chocolate paleo brownieChocolate paleo brownie

All recipes, design and photography copyright Paleo With Mrs P ©

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30 thoughts on “Mrs P’s Chocolate Fudge Aubergine Brownies

    • 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

  1. 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

  2. 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

  3. 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 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

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    • 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

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  7. 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

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  9. 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..

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