Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF. Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips. And these sweet potato brownies are my way of saying thank you… because nothing could have prepared me for the unbelievably supportive reader response that followed.

Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF All the Flavors You Crave, in a Superfood. Fresh, Crunchy & A Timeless Taste. These Sweet Potato Brownies are vegan, gluten-free, and flourless.

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Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips. And these sweet potato brownies are my way of saying thank you… because nothing could have prepared me for the unbelievably supportive reader response that followed.

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

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

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

That being said, they are still fudgy, chocolaty, and delicious. They depend on steamed sweet potato for much of their fudgyness and even some of their sweetness. How To Make Sweet Potatoes Into Puree. In this recipe, we're using one cup of sweet potato that's mashed or pureed.

Instructions to make Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:

Preheat the oven to gas 4 / 180C / 350F and line a 7" square cake tin or an 11 x 7 traybake tin with parchment.
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.
Mix until you form a smooth batter then pour into the cake tin.
Bake for 30 - 35 minutes or until firm on top when pressed with a clean finger.
Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares.
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.
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.
If iced, these are best consumed within 2 days.

I've tried the recipe both ways with Fudgy Sweet Potato Brownie Special Ingredients. Three types of chocolate… to make these sweet potato brownies extra-chocolatey! There's a rumor about the invention of the brownie. If you're used to making brownies from a box, this recipe will cut. Best fudgy paleo brownies made with avocado and sweet potatoes!

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