Go Back

Hot Chocolate Brownies

Hot chocolate brownies combine semisweet chocolate and sweetened hot cocoa mix for a rich, fudgy center. Mini marshmallows puff on top during the final minutes of baking for a soft, toasty finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Cooling 2 hours
Total Time 2 hours 48 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • nonstick cooking spray
  • 0.5 cup unsalted butter
  • 4 oz semisweet chocolate finely chopped
  • 0.5 cup granulated sugar
  • 0.5 cup sweetened hot cocoa mix
  • 0.25 cup unsweetened cocoa powder
  • 0.25 tsp kosher salt
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
For the topping
  • 2 cup mini marshmallows

Equipment

  • 1 8-inch square metal baking pan
  • 1 microwave

Method
 

Make the brownies
  1. Heat the oven to 350°F.
  2. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang, and coat the parchment with nonstick cooking spray.
  3. Microwave the butter and semisweet chocolate in a heatproof bowl in 20-second bursts, stirring each time, until melted and smooth, about 1 to 1 1/2 minutes.
  4. Whisk the granulated sugar, sweetened hot cocoa mix, unsweetened cocoa powder, and kosher salt into the chocolate mixture.
  5. Whisk in the eggs and vanilla extract until glossy.
  6. Fold in the all-purpose flour just until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 22 to 26 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Top and cool
  1. Scatter the mini marshmallows evenly over the brownies.
  2. Bake for 3 to 5 minutes, until puffed.
  3. Cool completely in the pan, at least 2 hours.
  4. Lift the brownies out using the parchment and cut into squares.

Notes

For neat squares, let the brownies cool completely before cutting and wipe the knife between cuts. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour.