Ultimate chocolate orange brownies

Ultimate chocolate orange brownies

Directions: 40 minutes
Cook time: 25 minutes
Servings: 24 brownies
Allergens: Eggs, Milk, Wheat and triticale,
Plan ahead Vegetarian
Recipe submitted by Andrée-Anne Doyon and Daphnée Perrier, nutrition trainees


  • 250 ml (1 cup) eggplant, peeled, cooked, and pureed*
  • 180 ml (¾ cup) cocoa powder
  • 2.5 ml (½ tsp) baking soda
  • 80 ml (⅓ cup) non-hydrogenated margarine
  • 80 ml (⅓ cup) boiling water
  • 310 ml (1 ¼ cup) sugar
  • 2 large eggs
  • 5 ml (1 tsp) vanilla extract
  • 5 ml (1 tsp) orange essence
  • 5 ml (1 tsp) orange zest
  • 330 ml (1 ⅓ cup) whole wheat flour
  • 1 ml (¼ tsp) salt
  • 125 ml (½ cup) semi-sweet chocolate chips


  • Pan
  • Food processor
  • 2 square baking pans, 8-inch (20 cm)
  • Wooden spoon
  • Large bowl


*Making the eggplant pureed

  1. Peel and dice the equivalent of 1 cup of raw eggplant.
  2. Place in a pan with some water. Cook eggplant over low heat, covered, for 5 minutes or until tender.
  3. Cool and puree with a food processor. Set aside.

Making the brownies

  1. Place rack in the centre of the oven and preheat to 350°F (180°C).
  2. Grease two 8-inch (20 cm) square baking pans. Set aside.
  3. Using a wooden spoon, stir cocoa and baking powder together in a large bowl. Stir in half (40 ml) the margarine. Add boiling water and stir until mixture thickens.
  4. Add sugar, eggs, remaining margarine, eggplant paste, vanilla extract, orange essence, and orange zest. Stir until smooth.
  5. Add flour and salt and stir until well combined. Do not over stir. Stir in chocolate chips.
  6. Divide equally into baking pans. Bake for 25 minutes or until brownies begin to pull away from sides of pan. Do not overcook. The centre will still be moist.
  7. Cool on a wire rack before removing from pan.