Potato recipes bring cold weather comfort
Double Chocolate Potato Brownies
Prep: 15 minutes Bake: 25 minutes
Cook: 10 minutes Cool: 15 minutes
8 ounces potatoes, peeled and cut in 1-inch pieces (about 2 medium)
3/4 cup butter
3 ounces unsweetened chocolate
1 1/2 cups sugar
4 eggs, lightly beaten
1 teaspoon vanilla
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cup semisweet chocolate pieces
3/4 cup chopped walnuts, toasted
Step 1: Preheat oven to 350° F. Grease a 13x9x2-inch baking pan; set aside. In a small saucepan combine potatoes and enough water to cover. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until tender. Drain and mash potatoes until smooth. Set aside to cool to room temperature.
Step 2: In another small saucepan, melt butter and chocolate over low heat. Remove from heat and let cool 15 minutes. Transfer chocolate mixture to a medium bowl. Stir in sugar, eggs, vanilla, and salt. Stir in mashed potatoes until smooth. Stir in flour until combined. Pour into prepared pan. Sprinkle with chocolate pieces and toasted walnuts. Bake 25 to 30 minutes or until top is firm when lightly touched. Top may appear unevenly puffed, but will form an even thickness as it cools. Cool on a wire rack. Cut into squares to serve. Store loosely covered up to three days (an airtight container will cause brownies to get soggy). Makes 30 brownies.
Nutrition facts per serving: 160 calories, 10 g fat, 40 mg cholesterol, 82 mg sodium, 18 g carbohydrates, 1 g fiber, 3 g protein.
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