Best 3 Super Spud Brownies Recipes
Indulge in a delectable treat with our Super Spud Brownies, a unique and wholesome take on the classic brownie. These fudgy, chocolatey squares pack a secret ingredient: sweet potatoes! Perfectly hidden within the rich cocoa flavor, these spuds add a moist texture and a boost of nutrients, making these brownies a delightful paradox of indulgence and nourishment.
Our recipe collection features three irresistible variations: the classic Super Spud Brownies, a gluten-free version for those with dietary restrictions, and a decadent Sweet Potato Swirl Brownie that combines the fudginess of chocolate with the vibrant orange of sweet potatoes in a stunning marbled pattern. Each recipe is meticulously crafted to ensure a delightful baking experience and an unforgettable taste sensation.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will redefine your perception of brownies. With our Super Spud Brownies, you'll savor the harmonious blend of chocolate decadence and sweet potato goodness, making them a delightful treat for any occasion.
SUPERNATURAL BROWNIES
Fudgy in the center and cakey-crisp on the surface, these supernatural brownies from pastry chef Nick Malgieri are truly out of this world.
Categories Desserts
Time 1h
Yield 24 {2-inch|5 cm} brownies
Number Of Ingredients 8
Steps:
- Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
- Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
- Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
- Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
- To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
- Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 brownie, Calories 212, Fat 11g, Carbohydrate 27g, Protein 2g, SaturatedFat 7g, Sugar 22g, Fiber 1g, Sodium 66mg, Cholesterol 51mg
SUPERNATURAL BROWNIES
This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It's my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.
Provided by Julia Moskin
Categories snack, cakes, cookies and bars, dessert
Time 1h
Yield 15 large or 24 small brownies
Number Of Ingredients 9
Steps:
- Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
- Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 11 grams, Sodium 100 milligrams, Sugar 31 grams, TransFat 1 gram
SPEEDY BROWNIES
Since you dump all the ingredients together for these brownies, they take very little time to prepare. There's no mistaking the homemade goodness of a freshly baked batch-they are rich and fudgy! -Diane Heier, Harwood, North Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the first 7 ingredients. Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 75mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Choose the right potatoes. Russet potatoes are the best choice for these brownies because they are starchy and have a high moisture content. This will help the brownies to be fudgy and moist.
- Microwave the potatoes until they are very soft. This will make them easier to mash and will help the brownies to be smooth.
- Mash the potatoes until they are very smooth. Any lumps will make the brownies grainy.
- Use a food processor to blend the potatoes, butter, and chocolate until they are very smooth. This will help the brownies to be rich and creamy.
- Bake the brownies in a preheated oven. This will help them to rise evenly and prevent them from sinking in the middle.
- Let the brownies cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
These super spud brownies are a delicious and unique dessert that is sure to impress your friends and family. They are fudgy, moist, and have a rich chocolate flavor. The potato flour gives the brownies a unique texture that is both light and fluffy. These brownies are also gluten-free, making them a great option for people with celiac disease or gluten sensitivity.
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