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Mash the baked sweet potato, cocoa powder, and egg together until well combined.
Add a pinch of salt.
Add 70 g water or milk of choice and mix until smooth.
If you want it sweeter, add 20 g (2 tbsp) monk fruit sweetener and mix well.
Transfer the batter to a baking container and smooth out the top.
Bake at 340°F (170°C) for 25 minutes.
Let it chill in the refrigerator for a firmer brownie, or serve warm.
Melt 42 g 100% unsweetened chocolate and spread it over the top for decoration. Let it set before slicing.