Introduction

These Toasted Marshmallow & Almond Butter Swirl Roasted Sweet Potato Brownies are a delicious twist on classic brownies. Combining the natural sweetness of roasted sweet potatoes with rich cocoa, crunchy nuts, and gooey marshmallow swirls creates a treat that’s both unique and irresistible.

A set of 16 square brownies with two woman's hands each holding a brownie piece from opposite sides. The brownies have a rich, dark brown base with swirls of white and light tan cream on top, creating a marbled pattern. They are placed on a layer of brown parchment paper, which sits on a rough wooden surface with natural grain and texture. The overall look is rustic and inviting, emphasizing the soft, gooey texture of the brownies and creamy swirls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat the oven to 350°F (180°C). Grease an 8-inch square or 9-inch round pan at least 2 inches deep, and line it with a parchment sling for easy removal.
Step 2: Melt the cold butter in a small saucepan over medium heat. When nearly melted, gradually add the sugar in half-cup increments, stirring well after each addition. Stir in the kosher salt and combine thoroughly.
Step 3: Transfer the sugar-butter mixture to a large bowl. Add the vanilla extract and cocoa powder, stirring until fully incorporated into a thick, chocolatey mixture.
Step 4: Beat the eggs into the batter until it becomes shiny and slightly thinned out.
Step 5: Fold in the flour and baking powder until just combined.
Step 6: Stir in the roasted mashed sweet potato and chopped nuts until evenly distributed.
Step 7: Spread the batter evenly in the prepared pan.
Step 8: Prepare the almond butter swirl by mixing almond butter, confectioner’s sugar, softened butter, vanilla extract, milk, and a pinch of salt in a small bowl until smooth.
Step 9: Dollop the almond butter mixture and marshmallow fluff alternately over the brownie batter. Use the tip of a butter knife to gently swirl them together for a marbled effect.
Step 10: Bake for 38 to 40 minutes. The brownies are ready when the top is set, beginning to crackle, and the swirls puff up. A toothpick inserted in the center should come out with just a few moist crumbs attached.
Step 11: Cool the brownies completely on a wire rack. Remove from the pan using the parchment sling and cut into 16 equal squares or wedges.

Tips & Variations

Use roasted sweet potato for natural sweetness and moisture. Be sure to mash it well to avoid lumps.
For a nut-free option, substitute chopped nuts with seeds or omit them entirely.
Try peanut butter instead of almond butter for a different flavor profile.
Adjust marshmallow fluff quantity to your preference for gooeyness.
For a denser brownie, slightly reduce the baking powder to ¾ teaspoon.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, warm individual pieces in the microwave for 10-15 seconds to bring back softness and enhance marshmallow gooeyness.

How to Serve

A close-up of a rich, dark chocolate brownie square being held by a woman's hand. The brownie has a moist, dense texture and shows swirls of toasted white marshmallow melted into the top, creating a contrast of creamy white and dark brown colors. The background is a white marbled surface with more pieces of the same brownie slightly blurred, emphasizing the texture and colors of the front piece. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free flour?

Yes, regular all-purpose flour works perfectly in this recipe. Just use the same amount as the gluten-free alternative for best results.

How do I roast sweet potatoes for this recipe?

Roast whole sweet potatoes in a preheated oven at 400°F (200°C) for about 45-60 minutes until tender. Let cool, then peel and mash them before adding to the batter.