Servings: 10 · Prep Time: 15 mins · Cooking Time: 25 mins
Total Time: 40 mins

Snacks | Desserts | Low Carb

Would you believe it if I were to tell you that one of the primary ingredients in this recipe was aubergine? No? Thought not! Well, you might just be pleasantly surprised! These brownies are the real deal. They are dense, fudgy and totally divine. They are so simple to make and keep in the fridge for up to a week.



  • aubergine, cubed and skin on (240g)
  • unsalted butter (80g)
  • dark chocolate (200g)
  • sweetener or sugar (optional) (30g)
  • ground almonds (40g)
  • cocoa powder (40g)
  • large eggs
  • baking powder (1 tsp)


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 / 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.