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Purple Potato Brownies

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Potato Type: Purple
Cuisine: American
Prep Method: BakedBoiled

Dish

AppetizerDessertSide Dish

Prep Time

30 Mins

Cook Time

35 Mins

Serving

Serves 32 ea. (2 x 9”x9” pans)

Description

Fresh purple potatoes create this moist, light and airy brownie, making it a gluten-free option that’s every bit as satisfying as traditional flour-based versions plus fun vibrant color sure to wow your guests. Crushed purple potato chips add crunch and visual appeal and a sweet-savory accent.

Ingredients

+

Batter Ingredients

  • 1 1/4 cup Almond Butter
  • 1 1/4 cup Cashew Butter
  • 2 cups Honey
  • 1 cup Egg Yolk, Unpasteurized
  • 1 cup (6 ea.) Egg, Whole
  • 2 TBSP + 2 tsp Vanilla Extract
  • 2 cups Unsweetened Cocoa Powder
  • 1 TBSP Baking Soda
  • 4 cups Purple Potatoes, Skin-on, Boiled, Diced ¼”
+

Frosting Ingredients

  • 1 cup Agave Syrup
  • 1 TBSP Vanilla Extract
  • 2 cups Unsweetened Cocoa Powder
  • ½ cup Coconut Oil, Melted
+

Fried Purple Potato Chip Topping

  • 1 cup Purple Potato, Sliced thin

Preparation

Batter Directions

  1. Pre-heat oven to 350 F.
  2. Grease 2, 9” x 9” cake pans with coconut oil and add sifted cocoa butter to coat the inside of the pans.
  3. Blend nut butters, Honey, eggs, and vanilla extract in a stand mixer with paddle attachment until well incorporated. Avoid aerating too much unless a cake-like texture is desired.
  4. Add sifted cocoa and baking soda and mix gently until well incorporated.
  5. Batter should be stiff. Fold in diced potatoes.
  6. Divide batter into the two pans.
  7. Bake for 35 minutes. Rotate the pans 90 degrees half-way through the bake.
  8. Cool and then add frosting and crushed fried purple potato chips.

Frosting Directions

  1. Blend together all ingredients. Store in a labeled airtight container in the cooler.  Bring to room temperature for spreading on brownie.

Fried Purple Potato Chip Directions

  1. Deep fry until crispy. Cool and break into irregular ¼” pieces.
  2. Press pieces over frosted brownie.

Variations

Chef’s notes: Aerating the egg/butter mix will produce a cakier consistency.  Also adjusting the baking soda by adding up to 1 tsp more will produce a cakier texture.  This recipe is designed to be denser and fudge-like.

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Nutrition Facts Per Serving

Calories

340

Fat

19g

Sodium

140mg

Cholesterol

110g

Vitamin C

8mg

Carbohydrates

40g

Fiber

4g

Protein

8g

Sugar

23g

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