9 pieces

Ingredients: 2 eggplants, 80 grams of dark chocolate (I had 99% cocoa, melted), 100 grams of almond flour, 50 grams of (raw) cocoa, 50 grams of whole wheat teff flour (or another type of flour), 2 teaspoon of cinnamon, 1 teaspoon of vanilla, 2 teaspoon of tartar baking powder, 1 teaspoon of baking soda + 1 tablespoon of apple cider vinegar, 1 ripe banana, 70 grams of dates (pitted), 5 tablespoons of agave syrup, pinch of salt and possibly 25-100 grams of (pecan) nuts (walnuts, hazelnuts or another type of nut is also possible) . I took 25 grams, but how much bite do you want in your brownie?

Step 1

Preheat the oven to 180 degrees.

Wash the eggplants and cut them in half. Place them on a baking tray (with the skin side up) lined with baking paper. Put them in the oven for 30 minutes.

Step 2

Place all dry ingredients in a bowl except the baking soda and mix well.

Step 3

Place the dates, eggplant flesh, agave syrup and banana in the food processor or blender. Puree into a smooth batter.

Step 4

Finally, mix the melted chocolate into the eggplant batter.

Step 5

Add the wet mixture to the flour and stir. When everything is well mixed together, the pieces of nuts can be added. Stir well.

Step 6

Take a small bowl and add 1 teaspoon of baking soda with 1 tablespoon of apple cider vinegar. This is going to fizzle. Add it to your batter and stir well.

Step 7

Your (brownie) baking tin (18x18) is lined with baking paper. Pour the batter into the baking tin and smooth it out if necessary. Now place it in the preheated oven (180 degrees). After about 40 minutes your brownie is ready.

Step 8

Let it cool for 10 minutes before cutting out 9 pieces, yes I know, it's difficult... Take 1 or 2 with you in your boho tiffin on the go! Mmmmmm