I’m going to be making more potato recipes, because potatoes are baller. And NO, I’m NOT talking about sweet potatoes. Sweet potatoes have gotten too big for their britches and I’m SICK of it. When I want to find sweet recipes that use potatoes in them, Google’s search page is polluted with sweet potato dessert recipes. Normal potatoes were cursed, for no reason, and it is my cross to bear on my furry, strong, well defined shoulders.
Watch out for potatoes, they’re comin.
Why This Is Awesome
Boiled potatoes have the highest satiety index of any food. What this means is that this brownie is going to fill you up and keep you full. And I promise, you won’t even know that potatoes are in this.
Potato Bomb Brownies
Ingredients
Cake
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup (85 g) semi-sweet chocolate chips, divided
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 (80 g) of an apple, grated (I like honeycrisp apples)
- 1/2 (145 g) peeled and grated raw potato (a russet potato works well)
Frosting
- 2 tablespoons butter
- 3 tablespoons skim milk
- 3/4 cup white sugar
- 1/3 cup (57 g) semi-sweet chocolate chips
- 1/4 cup + 2 tablespoons (23 g) mini marshmallows (or 3 jumbo marshmallows)
- Pinch of salt
Instructions
- Preheat your oven to 350°F.
- In a small mixing bowl, whisk together 3/4 cup flour, 1/2 teaspoon baking soda, 1 tablespoon unsweetened cocoa powder, and 1/4 teaspoon salt. Set aside.
- In a small saucepan, melt 2 tablespoons unsalted butter and 1/3 cup (57 g) semi-sweet chocolate chips together on low heat. Whisk until the mixture is smooth. Remove from heat.
- In a large mixing bowl, whisk together 1/4 cup white sugar, 1/4 cup brown sugar, and 1 egg. While whisking the sugar mixture constantly, slowly pour the butter-chocolate mixture into the bowl.
- Add the flour mixture into the wet ingredients' bowl, and stir with a spatula until just combined. Fold in the grated 1/2 (80 g) of an apple and 1/2 (145 g) peeled and grated raw potato (a russet potato works well). Pour mixture into a 9×13 inch baking dish, and spread so it's even. Sprinkle remaining chocolate chips (2 1/2 tablespoons, or 28 g) on top of batter.
- Bake for 20 minutes. Test for doneness at the 17 minute mark by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
- While cake is baking, prepare the frosting. In a small saucepan (the same saucepan used to melt the butter and chocolate earlier), combine 2 tablespoons butter, 3 tablespoons skim milk, 3/4 cup white sugar, 1/3 cup (57 g) semi-sweet chocolate chips, and a pinch of salt. Set saucepan over low heat, and melt ingredients together while stirring occasionally. Once mixture is smooth, add 1/4 cup + 2 tablespoons (23 g) mini marshmallows, and stir until marshmallows disappear into the mixture. Set aside.
- Once cake is done baking, let cool for 5 minutes. Frost, and serve immediately.
Notes
- If your dry ingredients are clumpy, make sure you sift them beforehand. Personally, my cocoa powder tends to need sifting.
Chef Selfie
(look at the burden I carry)
