Description
Fudgy chocolate brownies marbled with spiced sweet potato cheesecake and topped with maple-pecan streusel.
Ingredients
Scale
- 10 oz (283 g) orange sweet potato
- 8 oz (227 g) full-fat block cream cheese, softened
- 1/3 cup (67 g) granulated sugar, for cheesecake
- 1 large egg (50 g without shell), for cheesecake
- 1 tsp vanilla extract, divided
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 oz (227 g) semisweet chocolate, chopped
- 3/4 cup (170 g) unsalted butter, cubed
- 1 1/4 cups (250 g) granulated sugar, for brownies
- 1/2 cup (100 g) packed dark brown sugar
- 4 large eggs (200 g without shells), for brownies
- 1 cup (125 g) all-purpose flour
- 2/3 cup (57 g) Dutch-process cocoa
- 1/2 tsp fine salt
- 3/4 cup (85 g) toasted pecans, chopped
- 1/3 cup (42 g) all-purpose flour, for streusel
- 3 tbsp (36 g) maple sugar or light brown sugar
- 3 tbsp (43 g) cold unsalted butter, cubed
- 1 tsp (4 g) flaky salt, optional
Instructions
- Heat the oven to 400°F (205°C). Roast the sweet potato until completely tender, 45–60 minutes. Scoop, mash smooth, measure 3/4 cup (180 g), and cool.
- Reduce the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) light metal pan with parchment.
- Beat cream cheese with 1/3 cup (67 g) sugar. Mix in one egg, half the vanilla, sweet potato, cinnamon, and nutmeg until smooth.
- Rub pecans, streusel flour, maple sugar, and cold butter together into small clumps. Chill.
- Melt semisweet chocolate with 3/4 cup (170 g) butter and cool for 5 minutes.
- Whisk both brownie sugars with four eggs and remaining vanilla. Whisk in chocolate, then fold in flour, cocoa, and fine salt.
- Spread three-quarters of the brownie batter in the pan. Add cheesecake dollops and remaining batter, then marble with limited knife passes.
- Scatter streusel mainly around the edges. Bake for 32–38 minutes until the cheesecake is set and chocolate areas give moist crumbs.
- Cool completely, chill for 2 hours, cut into 20 bars, and finish with flaky salt.
Notes
Roast rather than boil the sweet potato, keep the marble bold, and chill the slab before cutting for the cleanest layers.