Hello, welcome to our recipe blog. Below you can obtain a guide on just how to make very yummy fudgy eggplant brownies with peanut butter frosting recipes. The manufacturing procedure is extremely easy, you simply need to comply with the methods that we have composed on this page. The following are the stages of exactly how to prepare fudgy eggplant brownies with peanut butter frosting. Please follow the directions well.
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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