Fudgy Potato Brownies

I think potatoes were meant for brownies. By adding in a few mashed potatoes, it made the brownies insanely fudgy and delicious. These taste way too good to be healthy but in fact, they are a more gut friendly form of brownie. Since they contain potatoes, or resistant starches, it actually helps feed the good bugs in the gut! Hope you enjoy these tasty treats as much as me.

A few notes: I used mashed russet potatoes for this recipe. You could use a sweet potato as well which I would imagine change the taste/texture a bit but still work. I definitely would not use any pre-prepared mashed potatoes since they likely have flavor and spices that will throw off the taste or would not use any instant mashed potatoes.

To prepare the mashed potatoes, I simply peeled the russet potatoes then boiled in water for about 30 minutes until soft enough to pierce completely with a fork. From there, I strained the potatoes then immediately cooled by placing in the freezer (you could also place in an ice bath) to boost the resistant starch content (this part is optional but makes more gut healthy). From here, I blended the potatoes with my food processor until smooth (you could also use a fork, immersion blender, or hand mixer if available).

Finally, you can substitute any nut butter for the recipe. I used a lightly sweetened sunflower seed butter but peanut or almond butter would work as well.

INGREDIENTS

  • 2/3C almond flour

  • 3 mashed Strohauer Farms russet potatoes

  • 1/2C cocoa powder

  • 1/2C sunflower seed butter

  • 2TBS sunflower oil

  • 2/3C maple syrup

  • 1tsp vanilla extract

  • 1tsp baking powder

  • 1/4tsp sea salt

  • 1/2tsp cinnamon

  • 1/2C walnuts

  • 1/3C chocolate chips

  1. Preheat oven to 350*F.

  2. Combine wet ingredients (mashed potatoes, sunflower seed butter, oil, syrup, extract) into a mixing bowl.

  3. In a separate bowl, combine all dry ingredients (flour, cocoa powder, baking powder, sea salt, cinnamon)

  4. Add wet ingredients to dry ingredients and mix until well combined.

  5. Transfer mixture to a greased 8” baking dish and bake for 25-30 minutes. Allow to cool completely before serving.

DOWNLOAD RECIPE