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.
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
Prep Time: 15min | Cook Time: 35min
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.
Toss grated potatoes into a food processor. Pulse until the shreds are cut into bits.
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.
Pour mixture directly into greased cake pan. Bake for 35 minutes.
Remove from oven and allow to cool completely before removing.
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.
Be the first to review this recipe by clicking the button below
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.