Fudge Brownie

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  • Potato Type: YellowRusset
    Cuisine: American
  • Serves: Makes 1 7-inch round cake pan
    Prep Method: Baked
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Recipe by: Chef Miko Aspiras

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.


  • 30 grams US Standard Potato Granules
  • 80 grams Cocoa Powder
  • 350 grams White Sugar
  • 4 grams Iodized Salt
  • 2 grams Baking Powder
  • 5 grams Espresso Powder
  • 150 grams Whole Eggs
  • 227 grams Butter, melted
  • 60 ml Oil
  • 10 ml Vanilla Extract
  • 88 grams Dark Chocolate Chip

Chocolate dipped US Crisscut potatoes:

  • 10 pcs US Crisscut potatoes of the relatively the same size
  • 300 grams Oil for frying
  • 200 grams Dark Chocolate, melted


  1. Preheat oven to 175ºC.
  2. Line a 7-inch cake ring with foil, spray with canola oil non-stick spray and dust with flour, place on a baking tray.
  3. Sift together the US standard potato granules, cocoa powder, salt, baking powder and espresso powder.
  4. Using a large metal bowl, whisk together the eggs, melted butter, oil, vanilla extract and white sugar until fluffy and light, using a rubber spatula, fold in the dry ingredients.
  5. Lastly fold in the chocolate chips.
  6. Pour mixture onto prepared cake ring, bake for 45 minutes.
  7. Cool down, remove from cake ring and serve with chocolate dipped US crisscut potatoes*.

Chocolate dipped US crisscut potatoes:

  1. Fry the US crisscut potatoes until golden brown, strain excess oil, cool down to room temperature.
  2. cool down melted chocolate to 30 C, using a fork dip the fried potatoes on the melted chocolate coating the entire potato front and back, tap off excess chocolate, then place in a parchment paper-lined tray, let set inside a chiller for 5 minutes, place set chocolate dipped potatoes on top of brownies.


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