Step 1

Preheat oven to 325F. Line an 8-inch baking pan with parchment paper. Spray with nonstick cooking spray.

Step 2

In a medium bowl, whisk together the cocoa powder, coconut flour, flaxseed meal, baking soda and salt.

Step 3

In a large bowl, stir together the sweet potato puree, almond butter, coconut sugar, milk and vanilla until blended and smooth. Stir in the cocoa mixture until well-blended. Stir in the chips, if using. Scrape into prepared pan, smoothing the top,

Step 4

Bake in the preheated oven for 20 to 24 minutes, until just set at edges (they will look underdone). Cool completely in pan.

Step 5

For perfectly cut squares, refrigerate the brownie until cold. Remove from pan using parchment and cut into squares. Store in the refrigerator.