These Brownies Went Viral For This One Ingredient | Hyped At Home

Today I am making the popular sweet potato brownies. If you are skeptical about using sweet potatoes in a chocolate dessert, this recipe might surprise you. They turn out incredibly rich, fudgy, and completely flourless. I am sharing my honest thoughts on the texture, the taste, and whether or not this recipe is worth adding to your baking routine. *Timestamps* 0:00 Intro 0:25 Prep The Sweet Potatoes 0:53 Mixing the Batter 2:45 Bake At 350 F 3:00 The Result and Taste Test *INGREDIENTS* 1 cup cooked & mashed sweet potato 2 large eggs 3 oz almond butter or nut butter of choice 1/2 maple syrup 2 tsp vanilla extract 6 Tbsp all-purpose flour 4 Tbsp unsweetened cocoa powder 1 tsp salt 1 tsp baking soda (I say omit the baking powder for a fudgier brownie texture) 1 cup chocolate chips Baking Instructions Preheat your oven to 350 degrees Fahrenheit and line a loaf pan or small baking dish with parchment paper. In a large bowl, combine the smooth sweet potato purée, nut butter, and cocoa powder. Stir until a thick batter forms. Fold in the chocolate chips. Spread the batter evenly into your prepared pan. Bake for 25 minutes . Let them cool completely before slicing. This step is crucial for the perfect fudgy texture. If you try this recipe at home, let me know in the comments how your batch turned out. Please consider subscribing for more simple, home-cooked recipes.