Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Mesquite Eggplant Brownies

I know what you're thinking, HUH? Yes, these absolutely delicious brownies are vegan, paleo, gluten-free, gluten-free, dairy-free, refined sugar-free, and oil-free! Using pure ingredients that make these the healthiest and most delicious brownies you will ever make!

Alright, so I have to admit I have been on a little bit of a brownie kick recently. I am not sure why, but give me the chocolate! I love creating desserts with a healthy twist and thats exactly what this is. About a week ago I got a text from my little brother (who's participating in veganuary yay!) that he had the best vegan brownies and that they were made with eggplant. Honestly when I heard this I was just like, there is no way. A little fun fact about me, and most my family honestly is that we hate eggplant. I have attempted making things with it in the past such as ratatouille, eggplant parm etc. and everytime my least favorite part is the eggplant, so when my brother told me that I should try to make them, it was game time, challenge accepted. Any chance I get, I will gladly add a vegetable to a dessert. Carrot cake, hell yes, zucchini bread, absolutely (I also have a recipe for it on this blog: ). Needless to say adding eggplant brownies to my arsenal of vegetable-based desserts was very exciting to me regardless of my personal disliking of eggplant.

Now, me being me, adding the eggplant to a white flour and white sugar recipe and then labeling it as "healthy" was just out of the question. If I am going to make a recipe that claims to be super healthy, you know it's going to be filled with "clean" ingredients, and be as unrefined as it possibly can be. I also knew that I wanted to use a lot of the special ingredients that I have had in my pantry for a while not knowing what to do with them. Most of these ingredients I buy from I love Terrasoul for buying all my "superfood" ingredients. They have such great options that are all organic and super affordable. For this recipe I bought the cacao powder, mesquite powder, cacao butter, and cacao nibs all from terrasoul. These ingredients helped me achieve my goal of making these super healthy.

Alright ATTENTION, if you skipped the last couple paragraphs, please, please, please, focus up here. The texture of these brownies, is absolutely phenomenal. Like, I am impressed with myself. The texture is so similar to the cosmic brownies that I loved growing up. I had the chance to see my mom as she was going to visit my brother whom also got to try them as well, and my mom said they were like a little debbie, and my brother said it was even better than the original eggplant brownies he raved about, so I am very proud of this recipe. You can also easily make this recipe nut-free by subbing out the pecans and adding sprinkles or chocolate chips, or coconut. I will definitely be making these again and switching up the toppings to see what else taste good!


Total Time: 1 Hour

Serves: 8


- 1 Cup mesquite powder

- 3/4 Cup date sugar (for those of you who don't know date sugar is just dried ground dates!)

- 1/2 Cup cacao powder

- 1 Flax egg ( 1/4 cup ground flaxseed mixed with 3/4 cup water)

- 2 Teaspoons vanilla

- 2 Teaspoons baking soda

- 3 Tablespoons cacao butter

- 1 large Eggplant

- 1/2 Cup cacao nibs or chocolate chips

- 1/2 Cup pecans

Cacao Date frosting:

- 1/3 Cup cacao

_ 1/4 Cup date syrup

- 1 Tablespoon cacao butter


  1. First you will begin by peeling the eggplant and scooping out and of the harder seeds on the inside. Then cut it into chunks and steam it with whatever steaming method you use. I used a pot and steam basket and let it steam for about 30 minutes.

  2. While the eggplant is steaming make your flax egg and set aside.

  3. Next combine all your dry ingredients in a large bowl.

  4. In a smaller separate bowl add your cacao butter chunks and then melt either in the microwave, or with a double broiler.

  5. Once the eggplant is almost done preheat your oven to 375.

  6. When the eggplant is soft and cooked, add all the chunks into a blender and blend until it looks like applesauce. I know at this point you probably think this is disgusting, but have hope it's about to all come together.

  7. Combine all ingredients with the dry mix and stir together until you get a thick fudgy batter.

  8. Press batter into a nonstick brownie pan and place in the oven for 25 minutes.

  9. While the brownies are in the oven make the glaze by simply combining all ingredients in a small bowl.

  10. Once done remove from the oven and coat with cacao date glaze and extra toppings. This can be enjoyed both warm and cold!