Spud Brownies

I may be super tired lately, but never too tired to bake something new! I have been eyeing this recipe for a while and figured tonight was the night. These brownies have a chewy texture, very different from regular brownies due to their secret ingredient! Mash potatoes! This recipe is from Taste of Home magazine and has taken first place in local festivals. These brownies are a must bake!

Here's What You Do:
YIELD = 16 Brownies


3/4C Mashed potatoes
1/2C Sugar
1/2C Packed brown sugar
1/2C Canola oil
2 Eggs, lightly beaten
1 TSP Vanilla
1/2C All purpose flour
1/3C Cocoa powder
1/2TSP Baking powder
1/8TSP Salt
Confectioner's sugar to dust

1. In a large bowl, mix together the mash potatoes, both sugars, oil, eggs and vanilla.*(I used box mashed potatoes, all though real mash potatoes have a much better flavor and i suggest using them instead. Also, this recipe does not call to use an electric mixer. I did to make sure all the lumps in the batter were gone.)
2. Combine the flour, cocoa, salt and baking powder in a medium sized bowl. Gradually add to the potato mixture. Beat until combined.
3. Transfer to a greased 9in. baking pan.
4. Bake at 350 for 21-23 mins or until toothpick inserted in center comes out clean.
5. Cool on wire rack. Dust with confectioner's sugar and ENJOY!