Potatoes and cornstarch stand in for flour in these moist, dense brownies, making them a gluten-free option that’s every bit as satisfying as traditional flour-based versions. Pecans and salted almonds add crunch appeal and a sweet-savory accent.
85 grams melted butter
225 grams Melted Chocolate
35 grams Sugar
67 grams Almonds, roasted, salted
67 grams Pecans
100 g Potatoes, steamed, mashed
30 g cornstarch
50 grams cocoa powder
2 tablespoons salt
| Cook Time: 40min
Preheat the oven to 300˚
Butter a 9-inch square baking pan.
Cut a sheet of parchment paper into a 9 by 12 inch rectangle. Place the parchment paper into the buttered pan, centered, pressing the paper onto the bottom of the pan. Let the excess paper either end come up the sides of the pan.
In a large bowl mix together the melted butter, melted chocolate and sugar. Whisk in the eggs until well combined.
Roughly chop the almonds and pecans.
Add the nuts, mashed potatoes, cornstarch, cocoa powder and salt. Stir until well combined.
Pour the brownie batter into the prepared baking pan.
Bake in the preheated 300˚F oven for 39-42 minutes. Test with a wooden skewer. The brownies must be soft and still just a bit liquid.
Place brownie pan on a wire rack to cool completely, ideally overnight.
Use a knife to loosen the edges of the brownies and lift the brownies out of the pan with the excess parchment paper on either end. Cut the brownies 4 by 4 into 16 squares.
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