Preheat the oven to 350 F and line a 9-inch square baking pan with parchment paper.
Wash and rub the 3 medium sweet potatoes clean with a paper towel and pierce them with a fork; cook in the microwave for about 10-12 minutes. You may also boil them in a pot on your stovetop.
Allow them to cool, then peel the skin and discard. Mash them in a large bowl.
Add the 1 cup Creamy peanut butter, 2 large eggs, 2/3 cup honey, and 2 teaspoons vanilla extract, and mix to combine.
Add the 2/3 cup unsweetened cocoa powder, 1/2 cup vanilla protein powder, 1 teaspoon baking soda, and 1/2 teaspoon fine Kosher salt. Mix until mostly smooth, then fold in the 1 cup dark chocolate chips. Save some chocolate chips to sprinkle on top.
Transfer the batter to the prepared pan and sprinkle with the remaining chocolate chips.
Bake for around 25 minutes, or until a bit soft in the center.
Allow the brownies to cool before slicing.
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Notes
Instead of honey you can use agave or maple syrup.
Don't want to use sweet potatoes? You can swap it with pumpkin puree or apple sauce.
You can use plant-based protein powder, or chocolate protein powder instead of vanilla.
Any other nut butter will work. Try cashew butter or almond butter.
peanut butter: You may use creamy peanut butter if you do not want that extra crunchy texture in the brownies. Almond butter will work too.