Fudgy Hidden Veggie Brownies Recipe


Veggie Puree:

  • 1 large eggplant, peeled and chopped
  • 4 ounces semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Brownie Batter:

  • 1 cup superfine almond flour
  • ¼ cup dutch-processed cocoa powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • Additional semisweet chocolate chips, for mixing in (optional)


  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8 inch baking pan with parchment paper.

Prepare the Veggie Puree:

  • Place the chopped eggplant in a steamer basket set over a large pot of simmering water. Cover and steam for 20 minutes, until the eggplant is very soft.
  • Transfer the hot eggplant to the bowl of a food processor, along with the semisweet chocolate chips, unsweetened chocolate, maple syrup, and vanilla extract.
  • Pulse the food processor until the mixture is smooth and well combined. The heat from the eggplant will melt the chocolate.

Make the Brownie Batter:

  • In a large mixing bowl, whisk together the almond flour, cocoa powder, and salt.
  • In a separate bowl, whisk the eggs until light and fluffy.
  • Pour the wet ingredients (egg mixture and veggie puree) into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix.
  • Fold in additional chocolate chips, if desired.

Bake the Brownies:

  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (notcompletely clean).

Cool and Enjoy:

  • Let the brownies cool completely in the pan before cutting and serving.
  • For fudgier brownies, let them cool completely at room temperature. For a chewier texture, refrigerate them for at least an hour before cutting.


  • For an extra chocolatey flavor, use all dark chocolate instead of a combination of semisweet and unsweetened chocolate in the veggie puree.
  • If you don’t have an eggplant, you can substitute another easily blendable veggie like zucchini or sweet potato (use the same weight as the eggplant).
  • These brownies can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.


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