Extra Fudgy Brownies with Chocolate Mousse Icing

For the brownies:

1. Set oven to 350°F and grease a brownie pan.
2. To a bowl, add 1 tbsp ground flaxseed and 3 tbsp water to make a flax egg. Let it sit until it reaches a gel-like consistency.
3. To the flax egg, add 1 cup mashed sweet potato, 1/3 cup maple syrup, 1/3 cup salted crunchy almond butter (or any nut butter), and a splash of vanilla. Mix until well-combined.
4. Then add 1/4 cup cacao powder, a pinch of sea salt, and a pinch of cinnamon. Mix thoroughly until a thick batter forms. It may seem dry at first, but keep mixing, and it will come together.
5. Mix through chocolate of choice and transfer the batter to the prepared brownie pan.
6. Bake for 30-35 minutes.
7. Let cool completely before icing.

For the icing:

1. Combine 1/4 cup full fat coconut milk, 2 tbsp cacao powder, 3 tbsp maple syrup, 1/4 of a ripe avocado, sea salt, and vanilla in a blender.
2. Blend until thick and mousse-like in texture.
3. Let the icing set in the fridge for an hour or two.
4. Once the brownies are completely cooled and the icing is set, ice the brownies.