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Pre-heat oven to 350 F.
Grease 2, 9” x 9” cake pans with coconut oil and add sifted cocoa butter to coat the inside of the pans.
Blend nut butters, Honey, eggs, and vanilla extract in a stand mixer with paddle attachment until well incorporated. Avoid aerating too much unless a cake-like texture is desired.
Add sifted cocoa and baking soda and mix gently until well incorporated.
Batter should be stiff. Fold in diced potatoes.
Divide batter into the two pans.
Bake for 35 minutes. Rotate the pans 90 degrees half-way through the bake.
Cool and then add frosting and crushed fried purple potato chips.
Blend together all frosting ingredients. Store in a labeled airtight container in the cooler. Bring to room temperature for spreading on brownie.
Deep fry sliced purple potatoes until crispy. Cool and break into irregular ¼” pieces.
Press pieces over frosted brownie.