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Potato Brownie dessert (gluten-free)

June 2024

A brownie is a delicious, chocolate loaded American dessert or pastry. Flour as an ingredient is bad luck for people with a gluten allergy, you would think. But nothing could be further from the truth if you make them yourself from (leftover boiled) potato and potato starch.

Dessert, serves 4 to 6 people. Preparation time 25 minutes (plus 45 minutes in the oven).

  • 2 medium-sized floury potatoes
  • 100 grams of melted butter
  • 200 grams of dark melted chocolate
  • 60 grams of brown caster sugar
  • 100 grams of mixed unsalted nuts (e.g. walnut, hazelnut)
  • 2 eggs
  • 15 dates, stones removed
  • 2 tablespoons of potato starch
  • 60 grams of cocoa powder
  • 1 teaspoon of salt
  • Extra: 20×30 cm flat (metal) baking tin, baking paper

Preheat the oven to 160° C.
Peel the potatoes. Cut them into small pieces. Steam (or boil) them for about 10 minutes until well done. Allow to cool and evaporate thoroughly.
Line the brownie tin with baking paper.
Mix the melted butter with the melted chocolate and sugar in a large bowl. Whisk in the eggs until the sugar crystals have melted.
Coarsely chop the nuts. Mash the potato thoroughly with a fork. Chop the dates into pieces. Stir the potato, nuts, dates, potato starch, cocoa and salt well through the chocolate mixture. Pour immediately into the baking tin. Press down firmly. Optionally, use the rounded side of a spoon moistened with warm water to press firmly.
Bake for about 45 to 50 minutes in the preheated oven. Allow to cool. Remove the baking paper with its content from the tin and cut into pieces.

Ingrid van den Arend, Cook it!


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