Toasted Marshmallow & Almond Butter Swirl Roasted Sweet Potato Brownies Recipe
These Toasted Marshmallow & Almond Butter Swirl Roasted Sweet Potato Brownies combine rich chocolate brownie batter with roasted sweet potato for a moist texture, studded with nuts and enhanced by luscious swirls of creamy almond butter and fluffy marshmallow topping. Perfectly baked to a crackled finish, they offer a unique twist on classic brownies with a delightful balance of sweetness and nuttiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 Swirls
- 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 the oven to 350°F (180°C). Grease an 8-inch square or 9-inch round baking pan that is at least 2 inches deep using olive oil or cooking spray, then line it with a parchment paper sling for easy brownie removal.
- Melt butter and incorporate sugar: Place the cold butter in a small saucepan and melt over medium heat. When the butter is nearly melted, gradually add the sugar in half-cup increments, stirring thoroughly after each addition until fully incorporated. Add the kosher salt and stir well.
- Create the cocoa mixture: Transfer this sugar-butter mixture to a large mixing bowl. Add the vanilla extract and cocoa powder, stirring continuously until the cocoa is completely blended and the mixture thickens.
- Add eggs: Incorporate the eggs into the batter, mixing until it becomes thinner and takes on a shiny texture.
- Mix dry ingredients: Add the gluten-free flour (or regular flour) and baking powder, stirring until fully combined with the batter.
- Fold in sweet potato and nuts: Gently stir in the prepared roasted mashed sweet potato along with the chopped walnuts or pecans until evenly distributed.
- Fill the baking pan: Pour the brownie batter into the prepared pan and spread evenly to the edges.
- Prepare almond butter swirl: In a small bowl, combine the almond butter, confectioner’s sugar, softened butter, vanilla extract, milk, and a pinch of salt. Stir until the mixture is completely smooth.
- Add swirls: Dollop the almond butter mixture and marshmallow fluff alternately across the top of the brownie batter. Using the tip of a butter knife, drag through the dollops to create decorative swirls.
- Bake: Place the pan in the oven and bake for 38 to 40 minutes, until the top of the brownies is set, beginning to crackle, and the swirls have puffed. A cake tester or toothpick inserted into the center should come out mostly clean with just a few moist crumbs attached.
- Cool and serve: Transfer the pan to a wire rack and allow the brownies to cool completely. Using the parchment sling, lift the brownies from the pan and cut into 16 equal squares or wedges. Serve and enjoy!
Notes
- You can substitute peanut butter for almond butter if preferred.
- Use gluten-free flour to make the brownies gluten-free.
- Ensure the sweet potato is well roasted and mashed smoothly for best texture.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For extra gooey marshmallow topping, use more marshmallow fluff as desired.
Keywords: sweet potato brownies, toasted marshmallow brownies, almond butter swirl, gluten free brownies, roasted sweet potato dessert
