Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper. Then spray with nonstick spray.
Sift all the dry brownie ingredients together in a large bowl and mix until combined and set aside.
Melt the vegan butter in the microwave. Then, place the butter in a medium-sized bowl with the other wet ingredients and stir until combined.
Add the wet to the dry and mix until there are no clumps in the batter. Then, mix in the chocolate chips until they are evenly spread to ensure the chocolate goodness is even throughout the brownies.
Spread the thick batter into the prepared 8 x 8 pan. Bake for 40-45 minutes (less if you prefer fudgier texture) or until a toothpick is inserted into the brownies and comes out clean then let cool for at least 30 minutes.
Cook the sweet potato (if not cooked) until it is mushy
Add all ingredients into the blender and blend away. If you like a thicker mixture don’t add any cashew milk if you prefer a thinner frosting add more.
Store in the fridge while the brownies bake for 40 minutes
When the brownies have thoroughly cooled frost the brownies and place back in the fridge for 20-30 minutes until the brownies and frosting have become firmer.
Enjoy! Also, I recommend pairing this with your favorite peanut butter and ice cream as this is an extremely versatile dessert.
Nutrition with frosting: 7F/27C/3P = 183 Calories per thick brownie