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.
Grease 2, 9” x 9” cake pans with coconut oil and add sifted cocoa butter to coat the inside of the pans.
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.
Add sifted cocoa and baking soda and mix gently until well incorporated.
Batter should be stiff. Fold in diced potatoes.
Divide batter into the two pans.
Bake for 35 minutes. Rotate the pans 90 degrees half-way through the bake.
Cool and then add frosting and crushed fried purple potato chips.
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
Deep fry until crispy. Cool and break into irregular ¼” pieces.
Press pieces over frosted brownie.
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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