I thought the name “chocolate antioxidant brownie” might be more appealing than “chocolate and aubergine brownie”!!!! If I made this for you and gave you a piece, you would have no idea what was inside. It is rich, chocolatey and gooey like a typical brownie you would buy that is full of refined sugar and oil. I urge you to give this one a go.
The recipe is an adapted vesion of the “Chocolate Heartache Cake” by Harry Eastwood (from his cookbook “Red Velvet Chocolate Heartache: The ultimate feel-good book of natural cakes that taste naughty”). I made a brownie instead of a cake, plus I altered the ingredients a little so there is less honey and no alcohol (sorry)! It is delicious and a great way to increase your 5-a-day…..but it isn’t low calorie though, so go easy!
- 300g aubergine (raw weight)
- 100g dark chocolate (at least 70% cacao)
- 50g cacao powder
- 70g ground almonds
- 2 eggs
- 2 tsp baking powder
- 1/4 tsp salt
- 100g runny honey
- Preheat the oven to 180C
- Line a brownie tin with greaseproof paper and set to one side.
- Start by cooking the aubergine – you could do this in a microwave for around 8 minutes (don’t forget to prick the aubergine with a fork first), or you could cook in the oven until soft. Once the aubergine is soft/limp to touch, pour away any water that has come out and place it to one side so it can cool. Chopping it into pieces or mashing it will speed up the cooling!
- Once the aubergine has cooled place it all in a food processor and then add all remaining ingredients. Combine all the ingredients together until you have a relatively thick batter.
- Pour the batter into your previously lined tin and bake for 30 minutes. Don’t be tempted to bake it for longer or it will dry out, you want to keep some of the moisture to ensure a lovely, fudgy texture.
- Carefully place the brownie onto a wire rack to cool, removing the greaseproof paper if you can.
- Cut into small squares once it has cooled. Store in an air tight box for 3-4 days, or in the fridge. This also freezes well.