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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. I was shocked by how many people went and bought a copy of the book right there on the first day, and I am so grateful to all of you. Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats.
Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it's quick, it tastes yummy. Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF is something which I've loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first 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 cook that.
Ingredients needed to serve Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:
- 25 g gluten-free rolled oats
- 100 g brown sugar
- 40 g cocoa powder
- 50 g gluten-free / plain flour
- 1 tsp baking soda
- 200 g pre-baked and mashed sweet potato (mash weight)
- 140 mls coconut milk
- 3 tbsp coconut oil
- 2 tsp vanilla extract
- 40 g 'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional)
Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies. This is an irresistible fudgy, sweet, and dense brownie and I owe it all to the sweet potatoes and avocado (and of course the chocolate)! The center of this fudge brownie is rich and moist like a traditional brownie but without the oil and eggs. There's a rumor about the invention of the brownie.
Instructions to cook 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
If you're used to making brownies from a box, this recipe will cut. Pumpkies (Pumpkin Brownies) Recipe = the pumpkin version of the phenomenal not-quite-cookies-not-quite-cakes-oh-so-gooey "ies" baking category. This post was originally published on my old site, Sweet Kisses and Dirty Dishes. I am slowly moving over the recipes that fit this blog from there. This brownie recipe smartly uses a simple, basic ingredient—sweet potato!—to achieve that fantastic, stick-to-your-fingers fudgy texture without being too heavy.
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