Preheat oven to 375°F. Line an 8 inch baking pan with parchment paper. Set aside
Make your flax egg: In a small bowl, combine flax meal with 3 Tbsp. of cold water. Stir and set aside to gel.
In a high-speed blender or food processor (a food processor will work better for this recipe), combine the cubed sweet potato and dates into a thick, creamy paste.
Add in the prepared flax egg, oats, almond flour, cacao powder, baking powder, salt, coconut oil, maple syrup, and almond butter. Blend until smooth and creamy.
Scoop brownie batter into prepared baking pan and spread with a rubber spatula to smooth. Sprinkle with the dark chocolate chunks and transfer pan to oven.
Bake for 35 minutes, or until brownies are firm, but still tender on the inside (they will firm-up more after cooling). Immediately after removing pan from oven, spread the soft chocolate chunks with a rubber spatula to create an even chocolate coating over top of the brownies.
Let brownies cool in pan until chocolate is hardened and can be sliced without sticking to a knife. (Sometimes I place the entire pan in my refrigerator to speed up the process).
Slice brownies into 12 equal pieces and enjoy! Leftovers will keep in airtight container on counter for up to 3 days or refrigerated for up to a week.