Preheat your oven to 350°F (175°C) and prepare an 8-inch baking pan by greasing it or lining it with parchment paper. This will make it much easier to remove the brownies once they’re baked.

In a medium saucepan, melt the unsweetened baking chocolate, almond butter, and coconut oil over low heat. 

Stir occasionally to ensure everything blends smoothly. It might take a few minutes, but stay patient. Once fully melted, remove from heat and let it cool for a bit.

Now it’s time to add the sweet potato puree. Stir it into the chocolate mixture, allowing the natural sweetness and moisture of the sweet potato to elevate the texture.

Add in the coconut sugar and vanilla extract, mixing everything until smooth and velvety.

Next, beat in your eggs, one at a time, mixing well after each. If you're using flax eggs for a vegan option, simply combine ground flaxseed with water and let it thicken for a couple of minutes. 

The goal is a thick yet spreadable batter, and you should see it coming together nicely.

In a separate bowl, whisk together cacao powder, coconut flour, baking soda, and a pinch of sea salt. 

Add this dry mixture to your wet ingredients and stir gently until just combined, overmixing can make your brownies dense, so keep it light.

Gently fold in the dark chocolate chips. As they bake, the chips will melt and create those irresistible gooey pockets of chocolate throughout. 

For an extra indulgent touch, sprinkle mini chocolate chips on top before baking.

Transfer the batter to your prepared pan and smooth it out with a spatula. Bake for 20 to 25 minutes. To check, gently press the center, it should be soft but not liquid. 

It will firm up as it cools, giving you that perfect fudgy texture. Just make sure the top looks set with a few cracks.

Once baked, let the brownies cool completely in the pan. Enjoy!