Hot chocolate brownies are made with melted chocolate, cocoa powder and mini marshmallows to replicate the wintery drink!
This recipe was originally posted December 2013. It was updated November 2019.
On day 8 of the 25 Days of Baking, I watched The Santa Clause where Judy the elf took her time perfecting her hot chocolate recipe. “My own recipe. Took me 1,200 years to get it right.” I didn’t spend quite as many years working on this hot chocolate brownie recipe, but it is just as delicious.
If you like moist, fudgy brownies this is your recipe. When you bite into this treat, you first feel the smooth, rich texture, and then taste the sweet, chocolate flavor. Topped with mini marshmallows, these brownies will surely put you in the mood for winter.
Hot chocolate brownies
So what’s the difference between hot chocolate brownies and regular brownies? Well, obviously there are the marshmallows, but then there’s also the increase of cocoa powder and use of melted chocolate. You really have to get the cocoa flavor in there to mimic the wintry drink.
To make hot chocolate brownies, you’ll need flour, sugar, butter, eggs and vanilla in addition to the cocoa powder, chocolate and mini marshmallows. Melt the chocolate and stir in the cocoa powder first so it has time to cool slightly. Beat the eggs, sugar and vanilla in a large bowl, then whisk in the melted chocolate. Finish off the batter with flour, a bit of salt and marshmallows folded in. Then top it off with more mini marshmallows on top!
How to melt chocolate
There are two ways to melt chocolate: in a makeshift double boiler or in the microwave. I prefer the makeshift double boiler because I have more control over how evenly the chocolate melts. Fill a medium sauce pan with about a cup of water and bring to a simmer. Place a larger heat safe glass bowl on top of the pan so it doesn’t submerge into the water. Put chocolate chips and butter in the glass bowl and allow them both to melt. Stir occasionally and once smooth remove from heat.
Alternatively, you can melt the chocolate and butter in the microwave. Place both ingredients in a microwave-safe glass bowl. Heat for 1 minute at 50% power level. Stir and repeat in 30 second intervals at 50% power level until chocolate is melted. Never add water to melted chocolate as it will seize up.
Can you make brownies with hot chocolate mix
Yes, technically you can make brownies using hot chocolate mix. However, hot chocolate or hot cocoa mix contains added sugar and sometimes artificial flavors and preservatives. To keep this recipe more wholesome, I chose to use unsweetened cocoa powder instead. If you do choose to use hot chocolate mix, decrease the amount of sugar by 1/4 cup for this recipe.
In my opinion, unsweetened cocoa powder provides more of that cocoa taste hot chocolate is known for. This is essential in these brownies since they are going in the oven! It’s also nice to have control in how much sugar is going in to your brownies.
More hot chocolate/hot cocoa recipes
Hot chocolate is an essential beverage during the cold winter months. If you like baking sweets that remind you of the wintry drink, here are a few to try…
- Hot cocoa cookies are rich chocolate cookies topped with a marshmallow and dusted with cocoa.
- Mocha hot chocolate coffee is a chocolatey way to enjoy your morning cup of joe.
- Hot chocolate truffles are little balls you drop into warm milk for instant hot cocoa!
- Frozen hot chocolate is perfect if you are in warm weather and still want a holiday drink.
- Hot cocoa cupcakes are made with hot cocoa mix in the frosting for ultimate cocoa flavor.
Hot chocolate brownies are a must for the holiday season and snow days. I’d love to see how your turned out! If you try one of my recipes, be sure to tag @ifyougiveablondeakitchen on social media!
Hot Chocolate Brownies
- 1 cup plus 2 tablespoons (7 oz or 200 g) semisweet chocolate chips
- 1/2 cup (113 g or 1 stick ) unsalted butter, cut into cubes
- 1/4 cup unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 1/4 cups (156 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 1/2 cup plus 2 tablespoons mini marshmallows bits
- Extra cocoa for dusting, optional
- Preheat oven to 350° F. Line an 8×8 baking pan with parchment paper and spray nonstick cooking spray. Set aside.
- In a makeshift double boiler, melt semisweet chocolate and butter, stirring often.1 Once melted, whisk in cocoa powder and set aside to cool slightly.
- In a large bowl, whisk together eggs, sugar and vanilla until well combined and light in color, about 60 seconds. Whisk in the warm chocolate mixture until well incorporated, about 30 seconds. Finally, whisk in the flour and salt just until combined.
- Using a silicone spatula or rubber spoon, gently stir in 1/2 cup of the mini marshmallow bits. Pour mixture into prepared pan and spread evenly with spatula. Sprinkle additional 2 tablespoons marshmallows on top.
- Bake at 350° F for 30 to 35 minutes or until inserted in the center comes out with a small amount of sticky crumbs.
- Remove from oven and allow brownies to cool for 2 hours. Once cooled, dust with cocoa if desired and cut into squares. Enjoy!
- Makeshift double boiler method: Place a heat-safe bowl over a pot of simmering water. Melt butter and chocolate in the bowl, stirring occasionally. Remove from heat once melted. See how-to video here.
- Microwave method: Place chocolate chips and butter in a microwave-safe bowl. Heat for 60 seconds at 50% power level. Stir and repeat in 30 second intervals at 50% power level until chocolate is melted.
Storing hot chocolate brownies
- Hot chocolate brownies may be kept in an airtight container at room temperature for up to 5 days. They may also be wrapped up tightly in plastic wrap and stored in the freezer for up to a month. If freezing the brownies, do not cut them until you are serving them. Defrost in the refrigerator before bringing to room temperature.
High Altitude Adjustment
- This recipe has been tested and written at sea level. It has also been tested at high altitude (Denver, CO). Decrease sugar by 1 tablespoon and add 1 teaspoon of water when eggs are mixed in.