New Recipe Vickys Fudgy Sweet Potato Brownies GF DF EF SF NF Most Delicious

Home making ultimate Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF easy, fast, practical.

10 ingredients, 8 steps, cooking Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

Good Afternoon all, at this time you get present recipe Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF with 10 ingredients and 8 steps. Next this is how to make it, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 8 stages of easy cooking Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF.

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

1. It’s : gluten-free rolled oats.
2. Prepare : brown sugar.
3. Prepare : cocoa powder.
4. You need : gluten-free / plain flour.
5. Prepare : baking soda.
6. It’s : pre-baked and mashed sweet potato (mash weight).
7. You need : coconut milk.
8. It’s : coconut oil.
9. Prepare : vanilla extract.
10. It’s : 'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional).

If all composition Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Process Cooking 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
   
9. Finish and Enjoy.

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