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

Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF. Incredible sweet potato brownies with cacao, almond butter, oats, and maple syrup! Topped with pecans and chocolate chips for the ultimate healthier treat! We hope you LOVE these brownies. They're: Fudgy Rich SUPER chocolatey Naturally sweet Healthier than your average brownie. Rich, decadent, & ultra fudgy sweet potato brownies… 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.

Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips. vickys fried potato. Meanwhile, put the cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag and shake to coat. You can cook Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF using 10 ingredients and 8 steps. Here is how you achieve that.

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

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

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. There's a rumor about the invention of the brownie.

Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF step by step

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.

It goes something like this…in Why are Sweet Potato Brownies better than the original? If you're used to making brownies from a box. 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. You can make brownies rich and fudgy using sweet potatoes.