Saintly Chocolate Brownies

This clever recipe uses aubergine to replace much of the butter normally found in brownies, resulting in a dense and fudgy texture.

Hands-on time: 20min, plus optional cooling Cooking time: About 45min Cuts into 16 squares

100g unsalted butter, at room temperature, plus extra to grease 300g aubergines (peeled weight, about 11/2 aubergines), peeled and cubed

250g dark chocolate, finely chopped 250g light brown soft sugar

50g cocoa powder 4 medium eggs, beaten 50g ground almonds 1/2tsp baking powder

1 Preheat oven to 180°C (160°C fan)/mark 4. Lightly grease and line a 20.5cm square tin with baking parchment.

2 Put the aubergines and 275ml water into a medium pan (that has a tight fitting lid) and cook, covered, over low heat for 15min until soft. Drain well.

3 Add the chopped chocolate and butter to the aubergines, stirring until melted. Scrape into a food processor and blend until smooth. Add the sugar and cocoa powder and blend again. Scrape down the sides then add the eggs, almonds, baking powder and 1/4tsp salt and pulse to combine. 4 Pour mixture into the prepared tin and bake for 30min – the surface should feel firm to the touch and have a good shine.

5 To serve warm, carefully remove from tin. Dust with cocoa powder and slice into 16 squares and serve immediately with ice cream. To serve at room temperature, leave brownies to cool completely in tin on a wire rack. Remove from tin, dust with cocoa powder and cut into 16 squares.

PER SERVING: 239cals, 4g protein, 13g fat

(7g saturates), 25g carbs (25g total sugars), 2g fibre

TO STORE Keep cooled brownies in an airtight container at room temperature for up to two days.