Mashed sweet potato brings natural sweetness and a fudgy, moist crumb to these brownies, while melted coconut oil and cocoa powder give them that deep, rich chocolate flavor you want in a good brownie. Vegan chocolate chips get folded right into the batter for pockets of melty chocolate in every bite, and the whole thing bakes up glossy on top with soft, set edges. A scattering of toasted coconut flakes and a finishing touch of flaky sea salt on top add crunch and a savory contrast that keeps things interesting past the first bite. No mixer, no fuss — just one bowl, a spatula, and a pan of squares that cut clean once they've cooled. These are a genuinely solid pick if you're baking for an egg free kitchen and still want something dense, chocolatey, and satisfying.
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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
If you haven't already cooked the sweet potato, pierce it several times with a fork and microwave on high for 5–7 minutes, turning once, until completely tender when pierced. Let it cool slightly, then scoop out the flesh and mash with a fork until completely smooth — you need 1 cup of mash with no lumps.
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