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–+ servings

Eggplant Sweet Potato Brownies

Deliciously fudgy brownies made with eggplant and sweet potatoes for a healthier twist on a classic dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 medium eggplant peeled and diced
  • 1 cup sweet potato cooked and mashed
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder unsweetened
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Method
 

Prepare the Ingredients
  1. Preheat the oven to 350?F (175?C). Grease a baking dish or line it with parchment paper.
  2. In a mixing bowl, combine the mashed sweet potato and diced eggplant.
Mix the Batter
  1. Add almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking soda, and salt to the bowl.
  2. Blend the mixture until smooth and well combined.
Bake the Brownies
  1. Pour the batter into the prepared baking dish and spread evenly.
  2. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
Cool and Serve
  1. Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares.
  2. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 1200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These brownies are a great way to sneak in some vegetables while satisfying your sweet tooth.

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