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Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF
Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

Before you jump to Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to vickys fudgy sweet potato brownies, gf df ef sf nf recipe. To make vickys fudgy sweet potato brownies, gf df ef sf nf you need 10 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:
  1. Prepare gluten-free rolled oats
  2. Provide brown sugar
  3. You need cocoa powder
  4. Provide gluten-free / plain flour
  5. Take baking soda
  6. You need pre-baked and mashed sweet potato (mash weight)
  7. Take coconut milk
  8. Take coconut oil
  9. Take vanilla extract
  10. Prepare 'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional)
Steps to make Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 7" square cake tin or an 11 x 7 traybake tin with parchment
  2. Pulse the oats in a blender or food processor until it becomes flour, then add the oat flour to a mixing bowl with the rest of the ingredients
  3. Mix until you form a smooth batter then pour into the cake tin
  4. Bake for 30 - 35 minutes or until firm on top when pressed with a clean finger
  5. Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares
  6. These brownies can be individually wrapped and frozen for up to 3 months but are best kept fresh in the fridge for up to a week
  7. Lovely with some buttercream icing! Mix 75g gold foil-wrapped Stork margarine block with 175g icing sugar and 1 tsp vanilla extract and spread over the top of the brownies before slicing
  8. If iced, these are best consumed within 2 days

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