Ingredients
1lbeggplant,peeled and cut into large pieces
8ozsemisweet chocolate chip,divided, plus more to taste
2ozunsweetened chocolate,chopped
6tbspmaple syrup
1tspvanilla extract
3largeeggs
1cupsuperfine almond flour
¼cupdutch processed cocoa powder
1tspkosher salt
Preparation
Preheat the oven to 350 degrees F.
Peel the eggplant, then cut in half lengthwise. Scoop out the seeds, then chop into large pieces.
Transfer to 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 the food processor with 4 ounces of semisweet chocolate chips, the unsweetened chocolate, maple syrup, and vanilla extract. The heat from the eggplant will melt the chocolate.
Blend on high speed for 2 to 3 minutes, until very smooth, scraping down the sides of the bowl as needed.
In a medium bowl, beat the eggs, then add the almond flour, cocoa powder, and salt, and whisk to combine. Add the eggplant chocolate mixture and fold with a rubber spatula to combine. Fold in the remaining semisweet chocolate chips.
Transfer the batter to a greased 8-inch square baking dish and smooth the top. Top with more chocolate chips, if desired.
Bake for 35 minutes, until a toothpick inserted in the center of the brownies comes out clean.
Let cool for 20 minutes before slicing.
Enjoy!
