METHODStart by pre heating your oven to 180C .
Peel your potatoes and chop into chunks. Boil until soft (approx. 15 minutes) and set aside to cool. Once cooled, blend your softened potatoes into a puree. You can mash them if you have no blender but try to ensure there are no lumps!
In a mixing bowl, combine the almond butter, maple syrup, melted butter, whisked egg & vanilla extract before folding in the potato and mix until smooth.
Sift in your flour, cocoa powder and baking powder and gently mix until the consistency becomes fudgey.
Next, chop your chocolate. You can use your favourite or just a simple mix of white and milk. Combine with the brownie mix and add a final pinch of salt..
Line a baking tray (21x21cm) with greaseproof paper and pour in the mixture then bake for 25 minutes.
Once cooked, set aside to cool. When ready, slice into 9 equal squares and serve with your favourite ice cream or a cup of tea. Enjoy!
Serves: 9
Preparation: 20 mins
Cooking: 25 mins
350g Albert Bartlett Original Rooster Potatoes
80g almond butter
50g unsalted butter (melted)
120ml maple syrup
150g white & milk chocolate (chopped into chunks)
70g cocoa powder
90g plain flour
1 egg
½ tsp baking powder
1 tsp vanilla extract
Pinch of salt