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Delicious Sweet Potato Brownie Bars with fluffy toasted marshmallows, perfect for Thanksgiving dessert.

Fudgy Sweet Potato Brownie Bars with Toasted Marshmallow Topping

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These Fudgy Sweet Potato Brownie Bars are the ultimate Thanksgiving or holiday treat! They feature an ultra-rich, fudgy chocolate base layered with a creamy, spiced sweet potato filling, and topped with a blanket of gooey, toasted marshmallows. They are easier than pie and perfect for a crowd! A unique and delicious twist on classic fall flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Cool time 2 hours
Total Time 2 hours 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
 
 

Fudgy Brownie Base
  • 1/2 cup unsalted butter
  • 4 oz dark chocolate about 60% cocoa solids
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 tsp salt
Spiced Sweet Potato Layer
  • 1 cup cooked sweet potato puree
  • 4 oz cream cheese softened to room temperature
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
Topping
  • 1 cup mini marshmallows

Method
 

Prep and Preheat
  1. Preheat your oven to 350°F (175°C).
  2. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Make the Fudgy Brownie Base
  1. Melt the butter and dark chocolate together over a double boiler or in the microwave on low power until smooth. Let cool slightly.
  2. In a separate bowl, whisk together the granulated sugar, brown sugar, and eggs until combined. Stir in the vanilla extract.
  3. Pour in the melted chocolate-butter mixture and stir until smooth.
  4. Gently fold in the flour and salt using a spatula. Do not overmix! Mix only until the flour streaks disappear.
  5. Pour two-thirds (2/3) of the brownie batter into the prepared pan and spread it evenly. Set the remaining 1/3 aside.
Mix the Sweet Potato Swirl
  1. In a medium bowl, beat the softened cream cheese with the brown sugar until creamy and smooth.
  2. Mix in the egg and vanilla.
  3. Add the cooled sweet potato puree, cinnamon, nutmeg, and salt. Stir until the mixture is uniform and completely smooth.
  4. Carefully pour the sweet potato cream over the brownie base and spread gently.
  5. Dollop the reserved 1/3 of the brownie batter on top of the sweet potato layer. You can gently swirl it with a knife for a beautiful marble effect!
Bake, Top, and Serve
  1. Bake the bars for 25–30 minutes, or until the edges are set.
  2. Remove the pan from the oven and sprinkle the entire top evenly with the mini marshmallows.
  3. Return the pan to the oven and bake for another 5–7 minutes, or until the marshmallows are golden brown and gooey. Watch closely so they don't burn!
  4. Remove the bars from the oven and let them cool completely in the pan (about 2 hours). This is key for clean slicing!
  5. Lift the bars out using the parchment paper overhang and cut into squares.

Notes

Pro Tip for Holiday Success

 
Make-Ahead Magic: These bars taste even better the next day! You can bake them completely, cool them, and store them in an airtight container at room temperature for up to 3 days. They are perfect for preparing a day or two before your Thanksgiving or holiday party!

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