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We hope you got benefit from reading it, now let’s go back to vickys fudgy sweet potato brownies, gf df ef sf nf recipe. You can cook vickys fudgy sweet potato brownies, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:
- Prepare 25 g gluten-free rolled oats
- Get 100 g brown sugar
- Prepare 40 g cocoa powder
- Get 50 g gluten-free / plain flour
- Prepare 1 tsp baking soda
- Provide 200 g pre-baked and mashed sweet potato (mash weight)
- Get 140 mls coconut milk
- Take 3 tbsp coconut oil
- Take 2 tsp vanilla extract
- Use 40 g 'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional)
Steps to make Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350F and line a 7" square cake tin or an 11 x 7 traybake tin with parchment
- 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
- Mix until you form a smooth batter then pour into the cake tin
- Bake for 30 - 35 minutes or until firm on top when pressed with a clean finger
- Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares
- 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
- 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
- If iced, these are best consumed within 2 days
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