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Great recipe for Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF. I already posted black bean brownies and these are made using the same principle. Mashed fruit and veg are great in bakes, keeping them moist and helping replace both fat and eggs as binders in them.

Alright, don’t linger, let’s approach this vickys fudgy sweet potato brownies, gf df ef sf nf menu with 10 materials which are surely easy to find, and we have to process them at the very least through 8 measures. You should invest a while on this, so the resulting food could be perfect.

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

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

These Sweet Potato Brownies are ultra-rich and fudgy, so I'm not sure anyone will believe you when you tell them that there's sweet potato inside. I love that this recipe is naturally vegan & gluten-free. They taste just as good as my popular Avocado Brownies, only this version is egg-free! How to make sweet potato brownies.

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

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

A mashed and cooled sweet potato provides the starch base and a deliciously fudgy texture. A little goes a long way, and you won't even TASTE the maple flavor. Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies..

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