12 minutes
Cook Time
48 minutes
4 to 6
Cooking Level


  • 2 Pure Flavor® Purple Baby Eggplants
  • 10 oz baking dark chocolate (not sweetened), chopped into small pieces
  • 3.5 oz ground walnuts
  • 3 medium eggs
  • ¾ cup honey
  • 2 tsp baking powder
  • ¼ tsp salt
  • Icing sugar to garnish
  • Non-stick spray


Step 1

Preheat oven to 350°F.

Step 2

Grind walnuts in blender.

Step 3

Prick eggplants all over with skewer or toothpick, place in a microwave safe bowl and cover with plastic wrap. Microwave for 8 minutes until limp. Drain excess water.

Step 4

Puree eggplant in blender, while still quite warm, add chopped chocolate and set aside to let chocolate melt completely.

Step 5

Mix all other ingredients together in a large bowl. Gently and gradually add eggplant and chocolate mixture into bowl until thoroughly mixed.

Step 6

Grease 8 inch square baking tin with non-stick spray. Pour mixture into tin and bake on bottom rack of oven for 30-40 minutes, or until inserted toothpick comes out clean. Remove from rack and let it cool before removing from tin.

Step 7

Garnish with icing sugar on top and serve.

Pro Tip

For extra sweetness, serve warm brownie with a scoop of vanilla ice cream!

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5.0 rating
I modified this by reducing the honey to 1/4 cup, and adding 4 packets of stevia type sugar substitute. I also used pecans instead of walnuts. The brownies were a hit for those watching sugar in their diet. Could be renamed April Fool's Brownies, because no one could tell they had eggplant as main ingredient.