Roasted sweet potato gets whipped into a fudgy base with melted coconut oil and cocoa powder, giving these brownies that deep, dense chocolate pull without any dairy in sight. A flaxseed-and-water gel does the binding work here, holding the batter together while almond flour and a touch of baking powder keep the texture tender rather than gummy. Melted vegan chocolate chips folded through the batter — plus a scattering on top — push the chocolate flavor even further into rich, glossy territory. The whole thing bakes up thick and moist, with set edges and a soft, gooey center that's built for cutting into neat squares once cooled. It's a genuinely satisfying brownie on its own merits, and it happens to be a solid pick for an egg free kitchen too.
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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.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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