Instructions:

• Preheat your oven to 350 F. 
• Bake your potatoes until soft, or use leftover baked potatoes.
• Peel the skin from the potatoes. The skin is a great addition to the compost bin.
• Into a stand mixer, add your potatoes. 
• Turn the machine on low for about 15-20 seconds to mush up the potatoes.
• Add the wet ingredients: eggs, honey, vanilla, and peanut butter.
• Mix to combine. 
• In a bowl, combine the dry ingredients: cocoa powder, baking soda, and salt.
• While your stand mixer is on low, slowly add the dry ingredients to the wet ingredients, waiting until all of the ingredients have been incorporated well into the batter before adding more. I add about 1/3 at a time.
• In a greased or nonstick baking dish, add the batter in an even layer.
• Bake the brownies for about 35 minutes, or until it is cooked through. I check the center with a toothpick. If a toothpick comes out of the center with crumbs on it, it is ready. Sometimes a clean toothpick means it’s over done. A wet toothpick means it underdone. 
• Cool the brownies in the baking dish. 
• Once cool, flip the brownies onto a cutting board and cut into squares. 
• Enjoy! 
• FYI, these brownies freeze very well for up to 3 months.