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Mashed potatoes in brownies? It might sound odd and you probably are raising one eyebrow now, but trust me, these brownies are so rich and chocolatey that you’d never guess they contain potatoes. The mashed potatoes add incredible moisture and contribute to a texture that sits between fudgy and slightly cakey in the best way possible. The key? Don’t overbake them!
Why use mashed potatoes?
Mashed potatoes are a secret weapon in baking. Their natural starch locks in moisture without making the batter too wet. Unlike flour-based brownies, which can dry out easily, the potatoes help maintain a soft and tender crumb while keeping the brownies perfectly rich. Plus, since they have a neutral flavor, they seamlessly blend into the batter without a trace. Please use plain mashed potato though! Not the one that has been seasoned with garlic LOL!
Mashed Potato Chocolate Brownies
Ingredients
- 107 g plain mashed potatoes
- 85 g oil neutral in flavor
- 45 g semi-sweet chocolate chips
- 125 g sugar
- 100 g eggs from 2 large-size eggs
- ½ tsp vanilla
- 20 g Dutch cocoa powder
- ¼ tsp salt
- 40 g all-purpose flour
Toppings:
- 65 g semi-sweet chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Line a 8 x 8 inch square pan with aluminum foil, overlapping, so all four sides are covered. Brush the foil with a bit of oil or use a cooking spray to prevent sticking
Cook the potatoes:
- You can cook 1 or 2 large potatoes, about (250-350 grams or 8-10 oz each). Peel the skin and cut into large chunks.
- Bring a pot of water to a boil. Add the potatoes and let it simmer over medium heat for about 15-20 minutes or unitl you can easily pierce the potatoes with fork. Drain the cooking liquid and mash the potatoes with a fork or a potato masher until it is smooth
- If you are using a pressure cooker like an Instant Pot, fill up the inner pot with 1 cup of water. Place the cut potatoes on a steaming basket. Close the lid and turn the pressure release valve to sealing. Press "pressure cooker" and make sure it's on high pressure. Set the timer to 10 minutes and then do quick release. Mash the potatoes with a fork or a potato masher until it is smooth
- The leftover mashed potatoes can be kept in the fridge, covered, for 2-3 days. I usually portion them out into 100-gram portion and wrap them tightly in cling wrap and freeze them. I use them whenever I want to in baking or cooking.
Prepare the batter:
- Combine oil and chocolate chips in a heat-proof bowl set over a pot of gently simmering water. Make sure the bowl doesn't touch the water. Let the chocolate melt over medium-low heat. This shouldn't take long, about a minute or so
- In another mixing bowl, add sugar, eggs, vanilla, cocoa powder, and salt. Whisk vigorously until the mixture is emulsified.
- Add the just warm mashed potatoes (make sure it's not hot so it won't "cook" the eggs) to the mixture and whisk again until combined
- Add the flour
- Use a rubber spatula to fold the flour mixture into the wet ingredients until you don't see any more streaks of flour
- Scrape the batter into the prepared pan. Smooth out the top. Sprinkle with chocolate chips all over the surface of the batter followed by a light sprinkle of flaky sea salt
Baking:
- Place the pan in the middle rack of the oven and bake for 20-23 minutes or until the edges are slightly puffy but the center still looks soft and slightly undone. DO NOT overbake. It took mine about 23 minutes.
Cool down:
- Let the brownies cool down in the pan set on a cooling rack completely. Once it has cooled down, I cover the pan with a wrap and put it in the fridge. I like it cold, but you can keep it at room temperature for 2-3 days
- I recommend allowing 12- 24 hours before cutting if you can wait that long! It gets better the next day!
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
Plain mashed potato – No butter or seasoning, just smooth mashed potato for moisture.
Oil – Helps keep the brownies soft. I use neutral-flavor oil like avocado oil
Melted semi-sweet chocolate – For deep chocolate flavor. You are welcomed to use dark chocolate between 50-60% too (my favorite!)
Sugar – Balances the bitterness of the cocoa and helps keep the brownies moist. These brownies are not overly sweet, so don’t worry!
Eggs – Provide structure and richness.
Vanilla & salt – Enhance flavor.
All-purpose flour & Dutched cocoa powder – Form the base of the batter. I prefer Dutched cocoa powder because it gives darker color,but you can use natural cocoa powder, it may taste slightly more bitter.
Semi-sweet chocolate chips & flaky sea salt – A finishing touch for extra decadence.
Tips for success
1. Mix well, but don’t overwork the batter. Overmixing can lead to dense brownies.
2. Never overbake a brownie. The biggest mistake is overbaking! The brownies should be set at the edges but slightly soft in the center when you take them out, almost look a bit undone sometimes and may sink a bit, which is acceptable for that fudgy texture
3. Let them cool. These brownies firm up as they sit, so resist the urge to cut them right away.
4. Refrigerate it for a fudgier texture. I actually like it cold because it makes it fudgier
The result? A batch of irresistibly moist brownies with a deep chocolate flavor, a delicate balance between fudgy and cakey, and a hint of sea salt that enhances every bite. Would you try mashed potato brownies?
