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Fast Guide to Producing Perfect Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

Wishing to eat Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful instructions on preparing a Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF like a famous chef made.

Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

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 have vickys fudgy sweet potato brownies, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you do it.

To prepare an extraordinary Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF, here are the materials required:

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

After readying the materials, now you are ready to prepare your appetizing Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF by following the instructions on this section:

  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.

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

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