Fudgy and rich, these brownies get their deep chocolate flavor from cocoa powder and their moist, dense texture from mashed sweet potato instead of flour. Almond butter and eggs bind everything into a thick, glossy batter that bakes up with crackly edges and a soft, gooey center. A touch of maple syrup keeps things naturally sweet without any refined sugar overload, and a handful of chocolate chips folded in add pockets of melty richness in every bite. The whole thing comes together in one bowl with a rubber spatula, no mixer or fuss required. Cool, slice into squares, and you've got a sturdy, fudgy treat that fits easily into a gluten free dessert rotation.
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Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
In a large mixing bowl, whisk together the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla extract until smooth and fully combined.
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