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Double Chocolate Mashed Potato Brownies

by on November 28, 2008 · 16 comments

Happy Black Friday.

I haven’t ventured out of the house yet because I’m too busy basking in the glow of Thanksgiving success. Everything turned out great — even the turkey, though it tested my patience. The fancy digital thermometer said the turkey was done an hour earlier than anticipated. I didn’t believe the thermometer, cut into the turkey, and had to make a judgment call. There was some pink, so I stuck it back in the oven, lowered the temp, moved the thermometer and let it go another 45 minutes. By some miracle, it was perfect. The only disappointment was that my 9.75 pound turkey barely had any white meat. Are they raising big boned birds these days?

So aside from the turkey and another issue involving the neighbor’s rabbit and a locksmith (don’t ask), the meal and company were as good as could be expected.

Of all the dishes, my favorite was Fuzz’s pumpkin pie, which was made with condensed milk (as opposed to evaporated). The pie, which got all of its sweetness from the pumpkin and the condensed milk, had a very smooth texture and great flavor. I’m going to make another one with sweet potatoes.

Speaking of potatoes, the make-ahead mashed potatoes were a hit with the little kids. I’m glad I didn’t add any onion powder, because I was able to use the leftovers in today’s brownie. This recipe is from the Wisconsin Potato council. I modified it a slightly by using unsalted butter and upping the salt. I also made a half batch using an 8 inch square pan, but below is the full batch recipe. This is a fun way to use leftover potatoes. The brownies tasted great and had an interesting texture….like baked potatoes maybe? Okay, not really. But the texture was a little different….not in a bad way.

Mashed Potato Brownies

Double Chocolate Mashed Potato Brownies
 
Prep time
Cook time
Total time
 
DOUBLE CHOCOLATE POTATO BROWNIES
Author:
Serves: 30
Ingredients
  • 6 oz unsalted butter
  • 3 ounce squares unsweetened chocolate
  • 1-1/2 cups granulated sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 cup mashed potatoes, unseasoned (meaning no onion or garlic)
  • 1 cup all-purpose flour (120 grams)
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup chopped walnuts or pecans
Instructions
  1. Preheat oven to 350°F. Line a 13×9 inch metal pan with foil and grease foil.
  2. Melt butter and chocolate in a medium saucepan over low heat until smooth. Let cool 15 minutes.Stir in sugar, eggs, vanilla and salt. Stir in mashed potatoes until smooth.
  3. Add flour and stir to combine. Pour into prepared baking pan.
  4. Sprinkle with chocolate chips and nuts. Bake until brownies feel firm when lightly touched, about 25 to 30 minutes (for half batch, bake 22 minutes). Cool on rack. Cut into squares to serve. Store in a container that allows air – airtight containers will be soggy.

 

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Published on November 28, 2008

{ 16 comments… read them below or add one }

VeggieGirl November 28, 2008 at 2:47 pm

Sooo glad that you had a lovely Thanksgiving!!

Intriguing brownies!! Could these be made with sweet potatoes??

Therese B. November 28, 2008 at 2:57 pm

Well…I am glad your Thanksgiving went well!

Mash potatoes in brownies….I bet those are awesome! One of my favorite cinnamon roll recipes is an Amish recipe made with mashed potatoes.

I will have to check this recipe out.

Pearl November 28, 2008 at 3:12 pm

Wow! I’ve never heard of brownies with potatoes! The pics are great, and thanks for sharing!

And congrats on a successful Thanksgiving!

snooky doodle November 28, 2008 at 3:39 pm

what an interesting recipe. Never heard of potato brownies. they look delicious though . so fudgy !!

patsyk November 28, 2008 at 3:44 pm

You wouldn’t know there were mashed potatoes in them from that picture! I’ll have to make sure to save some to the side next time we have them so we can try these out!

clumbsycookie November 28, 2008 at 3:51 pm

Glad you enjoyed your evening! So you managed to find another mashed potato brownie with no almond flour. I belive they’re good, cause I really liked mine I did with mashed potatoes a while back. I bet Fuzz was happy to have won the best pie ;)!

Hallie November 28, 2008 at 4:22 pm

The potatoes in the brownies while unusual, probably makes the texture really creamy and nice. I love these interesting recipes you always find.

Katrina November 28, 2008 at 4:41 pm

Cool! I’m from Idaho, so I think potato stuff is cool! I have a whole cookbook with all things potato. Even some Almond Joy candy bars, made with leftover mashed potoates that are so good and you can’t even tell. Maybe I’ll make those for Christmas.
Glad the day and dinner was a success! I’ll have to try that pumpkin pie recipe! Good job, Fuzz!

Joanna November 28, 2008 at 5:28 pm

Oh wow!! Anna, I’m surprised you baked something today!! I figured you’d just want to eat leftovers. These look so delicious. I’m mad because I put garlic powder and onion powder in my mashed potatoes! I so would’ve tried these because there was no chocolate last night and I need some!

Sara November 28, 2008 at 5:37 pm

This sounds really unique – I usually make potato rosemary bread with my leftover mashed potatoes!

Sophia November 28, 2008 at 6:27 pm

Wow! Makes me wish I had brought home more leftovers.
Oh, btw I made your Pecan Pie (in the family recipe crust) and it was a huge hit at our family’s Thanksgiving.

Kim November 28, 2008 at 6:49 pm

Those look great!

Too bad we never have any mashed potatoes left. No matter how much I make, they’re always gobbled up.

Got any recipes for stuffing brownies?

LilSis November 28, 2008 at 9:09 pm

I also leave the onion powder out of the potato recipe, but unfortunately, the small amount of potatoes left over were gobbled up by my 15 year old this morning for breakfast!

Amazing that you baked today!

Lisa Ernst November 29, 2008 at 6:38 am

I was curious too, if sweet potatoes would work. They do have a stronger flavor, but are full of nutrients.

Jenn's Baking Chamber November 29, 2008 at 4:21 pm

Very interesting! I like this idea, i bet the texture was terrific!

Anonymous March 29, 2009 at 2:59 am

I wonder if pumpkin would work also

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