Modified recipe from Sedap Sekejap, Brownies Kentang, by substituting dark chocolate cooking for unsweetened chocolate, omitting cocoa powder and adding palm sugar to get South-East Asian flavor.
Shaped a pan of brownie by cutting with a biscuit cutter. This idea was got from Mocha Brownies by Trish Magwood on Party Dish
100 g unsweetened chocolate
175 g unsalted butter
100 g palm sugar
200 g white sugar*
1 tsp vanilla powder
4 large eggs
75 g all purpose flour
1/2 tsp baking powder
100 g roughly grated/chopped potato
100 g cashew nuts, toasted and chopped
* If you use a kind of sugar that a bit brown or in Canada it’s called for raw sugar, you can reduce the amount of sugar, raw sugar is sweeter than white sugar
1. Preheat oven to 350 degrees (180 Celsius). Line a 13 x 9-inch (3.5L) baking pan with parchment, or grease and flour.
2. In a heatproof bowl over simmering water, melt chocolate, palm sugar, and butter together. Remove from heat, add sugar and vanilla, mixing until smooth. Stir in eggs, one at a time until incorporated. Add in flour and baking powder, stir. Fold in potato and a half portion of cashew nuts
3. Spread in prepared pan. Sprinkle remaining cashew nuts over. Bake for 25-30 minutes, or until set. A few crumbs should stick to tester when inserted. Remove to rack and let cool.
4. Shape with a biscuit cutter.