8 oz semisweet chocolate chip (225 g), divided, plus more to taste
2 oz unsweetened chocolate (45 g), chopped
6 tablespoons maple syrup
1 teaspoon vanilla extract
3 large eggs
1 cup superfine almond flour (95 g)
¼ cup dutch processed cocoa powder (30 g)
1 teaspoon kosher salt
Nutrition Info
Calories 342
Fat 22g
Carbs 32g
Fiber 11g
Sugar 20g
Protein 8g
How to Make It
1. Step
Preheat the oven to 350˚F (180˚C).
2. Step
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.
3. Step
Transfer the hot eggplant to the bowl of the food processor with 4 ounces (110 g) 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 2-3 minutes, until very smooth, scraping down the sides of the bowl as needed.
4. Step
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.
5. Step
Transfer the batter to a greased 8-inch (20-cm) square baking dish and smooth the top. Top with more chocolate chips, if desired.
6. Step
Bake for 35 minutes, until a toothpick inserted in the center of the brownies comes out clean.
