Description
Fudgy, rich Sweet Potato Brownies topped with a luscious Marshmallow Glaze—perfectly balanced with deep cocoa flavor and naturally sweetened with roasted sweet potato.
Ingredients
Scale
- 1 cup mashed sweet potato (about 1 medium sweet potato, roasted and peeled)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 2 cups mini marshmallows
- 3 tablespoons butter
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a bowl, mix mashed sweet potato and melted butter until smooth.
- Add granulated sugar, eggs, and vanilla extract, and mix well.
- Stir in flour, cocoa powder, and salt until just combined.
- Fold in chocolate chips and spread batter evenly into the prepared dish.
- Bake for 25–30 minutes or until a toothpick comes out mostly clean.
- Let brownies cool completely before glazing.
- For the glaze, melt marshmallows, butter, and milk in a saucepan over low heat, stirring constantly.
- Remove from heat, stir in vanilla extract and powdered sugar until smooth.
- Spread the glaze over cooled brownies and let set before slicing.
Notes
Try canned pumpkin as a substitute for sweet potato. Coconut oil works well instead of butter for a dairy-free version. Gluten-free flour can replace all-purpose for a GF treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 24g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: sweet potato, brownies, marshmallow glaze, dessert, chocolate, gluten-free option