Gooey Jersey Royals potato brownies recipe
Using potatoes to make gooey brownies might seem counterintuitive, however, the spuds offer a perfectly smooth and silky texture, that’s simply divine combined with the rich, chocolatey flavour.
This recipe makes 12 brownie squares.
Tip: This tastes even better when finished with a drizzle of salted caramel sauce.
Ingredients
- 275 g Jersey Royal potatoes, scrubbed but left whole
- 75 g butter
- 75 g crunchy peanut butter
- 200 g dark chocolate, chopped
- 200 g brown sugar
- 2 eggs, beaten
- 110 g self-raising flour
- 40 g cocoa
- 25 g salted peanuts, roughly chopped
- 9.7 oz Jersey Royal potatoes, scrubbed but left whole
- 2.6 oz butter
- 2.6 oz crunchy peanut butter
- 7.1 oz dark chocolate, chopped
- 7.1 oz brown sugar
- 2 eggs, beaten
- 3.9 oz self-raising flour
- 1.4 oz cocoa
- 0.9 oz salted peanuts, roughly chopped
- 9.7 oz Jersey Royal potatoes, scrubbed but left whole
- 2.6 oz butter
- 2.6 oz crunchy peanut butter
- 7.1 oz dark chocolate, chopped
- 7.1 oz brown sugar
- 2 eggs, beaten
- 3.9 oz self-raising flour
- 1.4 oz cocoa
- 0.9 oz salted peanuts, roughly chopped
Details
- Cuisine: Baking
- Recipe Type: Brownie
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Bring a pan of water to the boil, add the potatoes, and cook for 10-12 minutes until tender. Drain and run under cold water until cool enough to handle. Pull off any loose bits of skin and then finely grate the potatoes.
- Line a 20cm (8in) square baking tin. Preheat the oven to fan 160°C/180°C fan/320°F/gas mark 6.
- In a large pan, gently melt the butter, peanut butter and chocolate, stirring regularly to combine and stop the chocolate catching on the bottom. Remove from the heat.
- Use an electric whisk to beat the sugar and eggs for a few minutes until they are thick. Fold in the chocolate mixture until well combined, then gradually fold in the grated potatoes. Sift over the flour and cocoa and fold into the mix.
- Spoon into the baking tray and scatter over the peanuts. Bake for 20 minutes until just cooked but still a little wobbly. Cool in the pan for 10 minutes before transferring to a wire rack and let cool completely before cutting into squares.
This recipe is courtesy of Jersey Royals.
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