Gluten-Free Marbled Sweet Potato Brownies -- These super fudgy and moist gluten-free marbled sweet potato brownies taste like the holiday season. Your holiday table deserves these gluten-free brownies! -- #glutenfreebrownies #gffudgebrownies #sweetpotatobrownies #fudgebrownies

Gluten-Free Marbled Sweet Potato Brownies

The fudgiest gluten-free brownies marbled with a decadent, spiced sweet potato cream cheese mixture. 

Course Dessert
Cuisine American
Keyword Brownies, Gluten-Free Brownies
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Author Brittany Hollie


Sweet Potato Mixture:

  • 3 ounces cream cheese softened
  • 1 tablespoon butter softened
  • 1/2 cup organic cane sugar
  • 1 large organic egg
  • 1 cup mashed sweet potato
  • 1 teaspoon organic vanilla extract
  • 1/2 teaspoon organic ground cinnamon
  • 1/4 teaspoon organic ground ginger
  • Pinch freshly grated nutmeg
  • 1 tablespoon gluten-free flour

Brownie Batter:

  • 3/4 cup natural cocoa powder
  • 2/3 cup butter
  • 2 cups organic cane sugar
  • 1/2 cup hot water
  • 2 large organic eggs
  • 2 teaspoons organic vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 1/3 cup gluten-free flour


  1. Preheat oven to 350℉. Grease a 9x13 inch baking pan with butter or coconut oil, then lay a piece of parchment paper down, grease the parchment paper then set the pan aside.

Sweet Potato Mixture:

  1. In a medium-sized mixing bowl, beat the softened cream cheese with the softened butter with an electric mixer on medium-high speed until thoroughly combined and creamy, about 20-30 seconds.
  2. Add the sugar and beat on medium-high speed again until thoroughly combined; scrape down the sides of the bowl occasionally.
  3. Beat in the egg, sweet potato, vanilla extract, cinnamon, ginger, and nutmeg until the mixture is combined. Stir in the gluten-free flour, then set the bowl aside.

Brownie Batter:

  1. Add water to a medium-sized saucepan and set on a burner on the stove over medium heat.
  2. When the water starts simmering, place a large glass bowl on top of the saucepan and add the cocoa powder, butter, and sugar to the bowl. Allow the butter to melt and combine with cocoa powder and sugar. It may take around 10 minutes for the butter to melt and combine with the ingredients.
  3. Remove the bowl from the saucepan and place the bowl onto a towel on your countertop. Whisk in the hot water until combined. Allow the mixture to cool for about 10 minutes before adding the eggs.
  4. After the mixture has cooled, whisk in 1 egg at a time until combined. Then add in the vanilla extract and whisk to combine.
  5. Next, whisk in the baking soda and sea salt. Lastly, slowly whisk in the gluten-free flour. Whisk just until the batter is combined.
  6. Pour and spread the brownie batter into the prepared baking pan. Spoon the sweet potato mixture in several mounds on top of the brownie batter. Use a thin butter knife to gently swirl the sweet potato mixture into the brownie batter.
  7. Tap the pan against the countertop a few times to remove any air bubbles trapped in the batter.
  8. Bake for 35 minutes or until the center is set. Remove the pan from the oven and cool on a baking rack.
  9. Let the brownies cool completely before cutting and serving.