fudgy eggplant brownies with peanut butter frosting
Eggplant brownies! I know it sounds crazy. But to me, it’s the good kind of crazy. Especially when crazy tastes fudgy and chocolatey, just like a brownie should. At first eggplant might seem like an unusual ingredient in sweet treats, but when the eggplant is cooked soft and pureed with warm dark chocolate, it feels like a natural addition to the brownie batter.
Ingredients
Wet ingredients
10,5 oz / 300 g organic eggplant (about 1 cup cooked eggplant)
~3,2 oz / 90 g vegan dark chocolate (I used 80% chocolate for a rich chocolate taste)
2 tbsp coconut oil (room temperature)
8 pitted dates (soak in water if needed). Note: I used medium sized dates. If you have large ones (e.g.medjool), 6 should be enough.
Dry ingredients
¼ cup rice flour *SEE NOTES*
¼ cup oat flour *SEE NOTES*
1,5 tbsp cocoa powder
1 tsp baking powder
¼ tsp baking soda
¼ tsp good quality salt (e.g.Himalayan)
Peanut butter frosting
4 tbsp unsalted, organic peanut butter
3 tbsp coconut cream
½ tsp agave nectar (or other sweetener of choice)
pinch of salt
Instructions
Cooking the eggplant: Preheat oven 200C/390F.
- Prick the eggplant with a fork all around and cook it in the oven for ~50 min (turn every 10-15 minutes) until eggplant feels soft. *SEE NOTES* Let eggplant cool.
- Lower the heat to 180C/360F after cooking the eggplant.
- For full instructions please see : www.myberryforest.com
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