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U.S. Potato Brownies

Kitchen 143 and Potatoes USA explored the culinary potato-bilities of U.S. frozen potatoes by showing how you can hack and turn them into delectable dishes.

Kicking this series off is Ninong Ry, a chef who has gained a large following in recent years thanks to his unique brand of chaotic humor that makes food and cooking more relatable to home cooks.
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Prep Method: Baked

Dish

AppetizerDessert

Description

Kitchen 143 and Potatoes USA explored the culinary potato-bilities of U.S. frozen potatoes by showing how you can hack and turn them into delectable dishes.

Kicking this series off is Ninong Ry, a chef who has gained a large following in recent years thanks to his unique brand of chaotic humor that makes food and cooking more relatable to home cooks.

Ingredients

  • 170 grams Unsalted Butter
  • 85 grams Chocolate Chips
  • 300 grams Granulated Sugar
  • 4 pieces Eggs (room temperature)
  • 1 teaspoon Vanilla Extract
  • ¾ teaspoon Salt
  • 210 grams U.S. Tater Drums
  • 150 grams All Purpose Flour
  • 50 grams Cocoa powder
  • 130 grams Semi Sweet Chocolate Chips
  • 100 grams chopped walnuts (or pecans)
  • 100 grams Walnuts for toppings (optional)

Preparation

  1. In a double boiler, combine butter and 85 grams of chocolate chips until melted.
  2. Add the sugar and U.S. Taters and mix until cohesive and slightly cooled.
  3. Add the eggs, vanilla extract, salt and mix until combined.
  4. Add the flour, cocoa powder, 130 grams of chocolate chips, and walnuts. Mix until combined.
  5. Line a high sided baking tray with parchment paper. Pour the mixture and top with walnuts.
  6. Bake in a preheated 180c oven for 20 minutes or until set. Test with a toothpick. If it comes out clean when inserted in the middle, it’s done.
  7. Cool and serve.

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