Update, Make Recipe Vickys Fudgy Sweet Potato Brownies GF DF EF SF NF Very Delicious

Simple cuisine ultimate Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF easy, tasty, practical.

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

Hi my mother, now you get prepare recipe Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF with 10 ingredients and 8 steps. Next this is how to cook, please observe carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable 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 all Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

1. You need 25 g : gluten-free rolled oats.
2. Prepare 100 g : brown sugar.
3. It’s 40 g : cocoa powder.
4. It’s 50 g : gluten-free / plain flour.
5. Prepare 1 tsp : baking soda.
6. You need 200 g : pre-baked and mashed sweet potato (mash weight).
7. You need 140 mls : coconut milk.
8. It’s 3 tbsp : coconut oil.
9. It’s 2 tsp : vanilla extract.
10. You need 40 g : 'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional).

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

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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