I already posted black bean brownies and these are made using the same principle. Mashed fruit and veg are great in bakes, keepin…more
Ingredients
-
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)
Steps
-
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
![Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF recipe step 2 photo]()
-
Mix until you form a smooth batter then pour into the cake tin
![Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF recipe step 3 photo]()
-
Bake for 30 – 35 minutes or until firm on top when pressed with a clean finger
![Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF recipe step 4 photo]()
-
Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares
![Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF recipe step 5 photo]()
-
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
