Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vickys fudgy sweet potato brownies, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook vickys fudgy sweet potato brownies, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:

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

Instructions 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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