Preparation
12 minutes
Cook Time
48 minutes
Serves
4 to 6
Cooking Level
Medium
Directions
Step 1
Preheat oven to 350°F.
Step 2
Grind walnuts in blender.
Step 3
Prick eggplants all over with skewer or toothpick, place in a microwave safe bowl and cover with plastic wrap. Microwave for 8 minutes until limp. Drain excess water.
Step 4
Puree eggplant in blender, while still quite warm, add chopped chocolate and set aside to let chocolate melt completely.
Step 5
Mix all other ingredients together in a large bowl. Gently and gradually add eggplant and chocolate mixture into bowl until thoroughly mixed.
Step 6
Grease 8 inch square baking tin with non-stick spray. Pour mixture into tin and bake on bottom rack of oven for 30-40 minutes, or until inserted toothpick comes out clean. Remove from rack and let it cool before removing from tin.
Step 7
Garnish with icing sugar on top and serve.
Pro Tip
For extra sweetness, serve warm brownie with a scoop of vanilla ice cream!
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I modified this by reducing the honey to 1/4 cup, and adding 4 packets of stevia type sugar substitute. I also used pecans instead of walnuts. The brownies were a hit for those watching sugar in their diet. Could be renamed April Fool's Brownies, because no one could tell they had eggplant as main ingredient.
