Preheat oven to 350℉ and line an 8x8 pan with parchment paper.
In a blender, combine sweet potato, avocado oil, maple, vanilla, and eggs, and blend until smooth.
In a bowl, stir together flours, baking soda, salt, cinnamon, espresso powder, sifted cocoa powder.
Add wet ingredients to dry and combine until fully incorporated. Add chocolate chunks and stir again.
Transfer batter to your pan and smooth out the top with a rubber spatula so it's even. Place pan in the oven and bake for 35-40 minutes, or until batter is just about all set in the center.
Let brownies cool in pan for 10 minutes. Then remove from pan using parchment paper and transfer to a cooling rack to cool completely.