Description

These Toasted Marshmallow & Almond Butter Swirl Roasted Sweet Potato Brownies are a decadent twist on classic brownies, incorporating roasted sweet potatoes for moistness, rich cocoa, crunchy nuts, and swirl toppings of creamy almond butter and fluffy marshmallow. Baked to perfection, they offer a delicious combination of fudgy texture and sweet, nutty swirls, perfect for an indulgent treat.

Ingredients

Scale

Brownie Base

Olive oil or cooking spray for greasing pan
8 tablespoons salted butter (cold)
1 ½ cups granulated sugar
½ teaspoon coarse kosher salt
1 teaspoon vanilla extract
¾ cup cocoa powder
3 large eggs
¾ cup gluten-free all-purpose flour (or regular all-purpose flour)
1 teaspoon baking powder
1 packed cup roasted (mashed) sweet potato
1 cup chopped walnuts or pecans

Almond Butter & Marshmallow Swirl

¼ cup creamy almond or peanut butter
2 tablespoons confectioner’s sugar
1 tablespoon salted butter (softened)
½ tablespoon milk
½ teaspoon vanilla extract
¼ cup store-bought marshmallow fluff (more if desired)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease an 8-inch square or 9-inch round pan at least 2 inches deep using olive oil or cooking spray, then line it with a parchment sling for easy removal.
Melt Butter and Incorporate Sugar: Place the cold salted butter in a small saucepan and melt it over medium heat. As the butter nearly melts, gradually add the granulated sugar in half-cup increments, stirring fully after each addition. Stir in the kosher salt.
Mix Cocoa and Vanilla: Transfer the butter-sugar mixture to a large mixing bowl. Add the vanilla extract and cocoa powder, stirring consistently until the cocoa is fully incorporated and the mixture thickens.
Add Eggs: Beat the eggs into the cocoa mixture until the batter becomes shiny and slightly thinner in consistency.
Combine Dry Ingredients: Stir in the gluten-free all-purpose flour and baking powder until fully integrated without lumps.
Add Sweet Potato and Nuts: Fold the roasted, mashed sweet potato and chopped walnuts or pecans into the batter ensuring even distribution.
Spread Batter: Pour the batter into the prepared pan, spreading it evenly to reach the edges.
Create Almond Butter Swirl: In a separate small bowl, combine creamy almond butter, confectioner’s sugar, softened butter, milk, vanilla extract, and kosher salt. Mix until smooth and well blended.
Add Dollops and Swirl: On top of the brownie batter, distribute dollops of the almond butter mixture alternated with marshmallow fluff. Use the tip of a butter knife to drag through the dollops creating beautiful swirls across the surface.
Bake: Bake the brownies in the preheated oven for 38 to 40 minutes, or until the top is set with a slight crackle and the swirls have puffed. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool completely. Use the parchment sling to lift the brownies from the pan. Cut into 16 equal squares or wedges and serve.

Notes

If you prefer, peanut butter can substitute almond butter for the swirl.
Use gluten-free flour to make the recipe gluten-free, or regular all-purpose flour if gluten is not a concern.
Ensure sweet potatoes are fully roasted and mashed smoothly for the best texture.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: sweet potato brownies, roasted sweet potato dessert, almond butter swirl brownies, marshmallow swirl brownies, gluten-free brownies, healthy brownies