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Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Make 1 ½ cups pureed sweet potato (see notes for making from scratch, or use leftover mashed sweet potatoes).
In a small bowl, combine 4 ½ Tbsp hot water and 1 ½ Tbsp flaxseed meal. Stir and let sit for 5 to 10 minutes to thicken.
In a microwave-safe bowl, combine 1 ½ cups vegan semi-sweet chocolate chips and ¾ cup creamy almond butter. Microwave in 20-second increments, stirring between each, until smooth and fully melted. Let cool slightly.
In a large bowl, whisk together flax egg, 6 Tbsp maple syrup, and 1 tsp vanilla extract until smooth, about 2 minutes by hand or with electric beater.
Pour the melted chocolate mixture into the flax-maple mixture. Whisk by hand or with electric beater until well incorporated, about 2 minutes. It will have a glossy, shiny appearance.
Stir in sweet potato puree, 6 Tbsp unsweetened cocoa powder, 1 tsp baking powder, ½ tsp salt, and optional ¾ tsp espresso powder. Stir in ½ cup desired mix ins.
Spread the batter evenly into the prepared pan. Bake for 45 to 50 minutes, or until the edges are firm and the center looks set.
Let brownies cool completely in the pan, then chill in the fridge for about 40 minutes before slicing for clean, dense squares.