Purple Potato Brownies
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Categories
Ingredients
Batter Ingredients
- 1 1/4 cup Almond Butter
- 1 1/4 cup Cashew Butter
- 2 cups Honey
- 1 cup Egg Yolk
- 1 cup (6 ea.) Egg, Whole
- 2 Tbsp + 2 tsp Vanilla Extract
- 2 cups Unsweetened Cocoa Powder
- 1 TBSP Baking Soda
- 4 cups Purple Potatoes, Skin-on, Boiled, Diced ¼”
Frosting Ingredients
- 1 cup Agave Syrup
- 1 Tbsp Vanilla Extract
- 2 cups Unsweetened Cocoa Powder
- ½ cup Coconut Oil, Melted
Fried Purple Potato Chip Topping
- 1 cup Purple Potato, Sliced thin
Preparation
Batter Directions
- Pre-heat oven to 350 F.
- 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.
Frosting Directions
- 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.
