After a successful Thanksgiving dinner, I had leftover mashed potatoes and wasn’t ready to throw them away. Mashed Potato Brownies were the result! 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 taste great and have an interesting texture….like baked potatoes maybe? Okay, not really. But the texture is a little different.
It should go without saying that Mashed Potato Brownies should be made with unseasoned mashed potatoes. Potatoes seasoned with salt and butter (and maybe even pepper) will be fine, but don’t use potatoes with garlic powder or onion. If you are making mashed potatoes ahead of time and thinking about making these brownies later, maybe scoop out a cup before you add further seasonings. I don’t even know why I’m mentioning this because it’s so obvious.
Double Chocolate Mashed Potato Brownies
- 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
- Preheat oven to 350°F. Line a 13x9 inch metal pan with foil and grease foil.
- 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.
- Add flour and stir to combine. Pour into prepared baking pan.
- 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.