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Chocolate Potato Brownies

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

DessertSnack

Prep Time

15 Mins

Cook Time

35 Mins

Serving

Serves 12

Description

You’ve probably tried potato bread, but have you ever had a potato bread brownie? Equal parts fudgy and cake-y but not too sweet, these confections go perfectly with a cup of jo’ or can be enjoyed as a late-night snack.

Ingredients

  • ¼ lb. (115g) Russet Potato
  • 1 ¾ cup (230g) Cake Flour
  • 1 cup (200g) Granulated Sugar
  • ¾ cup (150g) Brown Sugar
  • ¾ cup (75g) Unsweetened Cocoa Powder
  • 2 cups (480g) Sour Cream, room temp
  • ½ cup (100g) Unsalted Butter, room temp
  • 2 Large Eggs, room temp
  • 1 ½ tsp (8ml) Vanilla Extract
  • 1 ½ tsp (6g) Baking Soda
  • ½ tsp (2g) Salt

Preparation

  1. Preheat oven to 350ºF and grease a 9×13 inch cake pan. While the oven is preheating, peel potatoes and rinse in cold water. If you spot any eyes, remove them by digging them out with a small spoon or the tip of a peeler. Grate potatoes then set aside.
  2. Toss grated potatoes into a food processor. Pulse until the shreds are cut into bits.
  3. Add in all other ingredients and pulse for five minutes. Remove lid and stir making sure to lift any ingredients stuck to the bottom and/or side of the processor.
  4. Pour mixture directly into greased cake pan. Bake for 35 minutes.
  5. Remove from oven and allow to cool completely before removing.

Notes 

  • These Chocolate Potato Bread Brownies fall in between a mildly, sweet treat and filling bread. They can be enjoyed as a snack or lite dessert. To make it a full-on, indulgent dessert serve topped with your favorite frosting.

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Recipe By: Kasim Hardaway

Nutrition Facts Per Serving

Calories

430

Fat

16g

Sodium

270mg

Cholesterol

80g

Carbohydrates

66g

Fiber

3g

Protein

8g

Potassium

194mg

Sugar

31g

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