Sweet Potato-Smores Brownies
- Total Time: 50 mins
- Yield: 24 brownies 1x
Description
Sophisticated sweet potato brownie meets the no-holds-barred decadence of s’mores flavors.
Ingredients
For the Brownie Batter:
- 1 (18.3 oz or 520 g) box of Chewy Fudge Brownies mix (I used Duncan Hines)
- 4 large eggs at room temperature, divided
- 3/4 cup (180 ml) vegetable oil
- 1-1/2 tbsp pure vanilla extract, divided
- 1/4 cup (60 ml) water
- 1/2 cup (120 ml) canned sweet potatoes, drained and mashed
- 1/2 cup (110 g) firmly packed light brown sugar
- 1/3 cup (75 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 tsp apple pie spice
- 1 tsp baking powder
- 1 cup (240 ml) all-purpose flour
- 2-1/2 to 3 cups miniature marshmallows
Chocolate frosting (recipe follows)
- 1-2 tbsp Graham cracker crumbs plus small squares to decorate top of the brownies
For the Chocolate Frosting
- 2 tbsp (30 g) unsalted butter
- 1-1/2 tbsp unsweetened cocoa
- 1-1/2 tbsp milk
- 1 cup (240 ml) powdered sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350° F for glass or metal pans, and 325° F for dark or non-stick pans. Grease bottom of a 13- x 9-inch pan with cooking spray and set aside.
- In a large bowl, with an electric mixer, beat brownie mix, 2 eggs, oil, 1 tbsp vanilla, and water together on low speed until well blended (Please, do not over beat). Pour half of the batter into the prepared pan and spread evenly.
- Beat mashed sweet potatoes, brown sugar, butter, 1/2 tbsp vanilla, and granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, one at a time, beating after each addition until just blended. Then, add the apple pie spice, baking powder, and flour to the sweet potato mixture, beating at low speed until just blended.
- Spoon sweet potato mixture over brownie batter and spread even and gently; top with remaining brownie batter, spreading evenly.
- Bake sweet potato-smores brownies for 30 to 35 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove sweet potato-smores brownies from oven to a wire rack and top with marshmallows.
- Prepare Chocolate Frosting, and drizzle the hot frosting over sweet potato-smores brownies. Sprinkle Graham cracker crumbs on top and let cool completely. Decorate sweet potato-smores brownies with small Graham cracker squares and enjoy!
To prepare the Chocolate Frosting:
- In a small saucepan, cook butter, cocoa, and milk over medium heat, whisking constantly, for about 2-3 minutes or until slightly thickened.
- Then, remove from heat and whisk very well in powdered sugar and vanilla until smooth.
- Drizzle the hot frosting over the sweet potato-smores brownies.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 310
If You Liked This Recipe, You’ll Love These
- Sweet Potato-Halva Brownies
- Blueberry Brownies
- Pretty Please: Peanut Butter Swirl Brownies
- Oatmeal Peanut Butter Brookie Bars
Frequently Asked Questions
Why does this recipe layer a box brownie mix with a from-scratch sweet potato batter?
The box brownie mix (18.3 oz/520 g, such as Duncan Hines Chewy Fudge) provides the fudgy chocolate base quickly, while the separate sweet potato layer — made from scratch with mashed sweet potato, brown sugar, butter, apple pie spice, and flour — adds a spiced, cake-like middle tier. Splitting them creates the distinct flavor contrast described in the excerpt as “sophisticated” brownie meeting “no-holds-barred” s’mores.
Why are the marshmallows added right out of the oven rather than baked on top?
The recipe removes the brownies after 30–35 minutes and immediately tops them with the 2.5–3 cups of miniature marshmallows while still hot. The residual heat melts and softens the marshmallows without them burning or over-toasting — the hot chocolate frosting is then drizzled right on top to complete the s’mores effect.
Why do the instructions say not to overbeat the brownie batter?
The recipe puts “Please, do not over beat” in parentheses after mixing the brownie mix, eggs, oil, vanilla, and water. Overbeating incorporates excess air, which creates a cakey rather than fudgy, chewy texture — the mix is called “Chewy Fudge” for a reason, and beating it too long undermines that quality. 
