Hot Chocolate Brownies
Cozy up to a batch of hot chocolate brownies with mini marshmallows! These super fudgy and chocolate-y brownies have cocoa powder and marshmallow bits in every bite! They are the perfect dessert bar to treat yourself to on a cold winter day.
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!
Why You’ll Love This Recipe
- Super fudgy. I used my go-to brownie recipe as the base so you know these brownies are going to turn out rich and dense.
- Tons of marshmallow bits! They add a little chewy sweetness in every bite.
- Warm and cozy treat. These dessert bars are perfect for Christmas or snowy winter days cuddled up next to the fireplace.
- No mixer needed! All you need are a couple mixing bowls to make this recipe.
Ingredient Notes
- Bittersweet chocolate: The better quality chocolate you use, the better tasting brownies you will have! You can use chocolate chips or chopped chocolate (just make sure it’s cut into similarly sized pieces so it melts evenly).
- Cocoa powder: Opt for a natural unsweetened cocoa powder. I prefer Ghirardelli.
- Unsalted butter: Use unsalted butter cut into quarters so it melts evenly with the chocolate.
- Eggs: Use large eggs that are at room temperature.
- Mini marshmallow bits: Like any good cup of hot cocoa, these brownies need marshmallows! I suggest the mini marshmallow bits because they hold up better in the high heat of the oven.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Add some mix-ins. Stir in 1/2 cup chopped nuts, such as walnuts or peanuts. You can also add 1/2 cup chocolate chips! Stir in your mix-in with the mini marshmallow bits right before baking.
Frost the cooled brownies with marshmallow frosting or a simple chocolate buttercream. You could also make peanut butter frosting!
Add some espresso. To increase the intensity of the chocolate, add 1 teaspoon instant espresso powder when adding the cocoa powder. I use this trick in my fudgy brownie recipe and it really amps up the flavor!
Double the recipe to make a large batch. Bake in a 9×13 pan for 30 minutes.
How to Make Hot Chocolate Brownies
- Melt the chocolate and butter, then stir in the cocoa powder. Set aside to cool slightly.
- Beat the eggs, sugar and vanilla in a large bowl until frothy, then whisk in the melted chocolate.
- Mix in the flour and salt. Lastly, stir in the marshmallow bits. Transfer batter to an 8×8 pan and sprinkle more mini marshmallows on top.
- Bake at 350 F for 25 to 30 minutes. Cool completely before cutting.
Expert Tips
Weigh your ingredients. This is most accurate way to measure ingredients! If you don’t have a kitchen scale, spoon your flour into a measuring cup and level with a knife. Do the same with cocoa powder.
Use good quality chocolate for the best tasting brownies. I prefer Ghirardelli, but you can also use Bakers chocolate or Guittard. Use a good quality cocoa powder as well.
Melt the chocolate properly. If using the microwave, make sure it’s on 50% power level. If using a makeshift double boiler, keep the heat low and never add water to melted chocolate. More tips for melting chocolate.
Don’t over-bake. You want the brownies slightly under-baked to achieve that fudgy texture. You know they are done when the top is shiny and the edges are firm.
Storage Tips
Store hot chocolate brownies in an airtight container at room temperature for up to 5 days.
Freeze for up to 3 months. Let the brownies cool completely before wrapping in plastic wrap and storing in an airtight container in the freezer. Defrost in the refrigerator before bringing to room temperature.
Recipe FAQ
Cocoa powder is unsweetened and has no added sugar. Hot cocoa mix has added sugar and milk powder.
Yes, however, hot cocoa mix contains added sugar and sometimes artificial flavors and preservatives. Also, each brand has a different amount of sugar added, which can throw off a recipe quite easily, which is why I chose to use unsweetened cocoa powder.
Yes, you can mix the regular mini marshmallows into the batter. However, I do not recommend sprinkling them on top until the last couple minutes of baking otherwise they will burn.
Related Recipes
Here are some recipes to enjoy during the cozy winter months.
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Get the Recipe: Hot Chocolate Brownies
Ingredients
- 1 cup plus 2 Tablespoons (7 oz or 200 g) good-quality bittersweet chocolate
chips, (or chopped chocolate) - ½ cup (113 g or 1 stick ) unsalted butter, cut into cubes
- ¼ cup unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- ½ cup plus 2 tablespoons mini marshmallows bits
- Extra cocoa for dusting, optional
Instructions
- 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 over low heat, melt chocolate and butter, stirring often (see notes for microwave method). 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 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 25 to 30 minutes or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven. Allow brownies to cool for 2 hours. Once cooled, dust with cocoa if desired and cut into squares.
