Description
These Hot Chocolate Brownies bring the warm, comforting flavors of a steaming mug of hot chocolate into a rich, fudgy brownie form. Loaded with bittersweet chocolate chips, cocoa powder, and mini marshmallows, these brownies deliver a gooey, chocolatey treat with a delightful marshmallow topping. Perfect for cozy nights or dessert lovers craving an indulgent chocolate experience.
Ingredients
Scale
Dry Ingredients
- 1 cup all‑purpose flour
- 1¼ cups bittersweet chocolate chips (good quality)
- ¼ cup unsweetened cocoa powder
- 1¼ cups granulated sugar
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup unsalted butter
Additional
- ⅝ cup mini marshmallow bits
- Extra mini marshmallows for topping
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line an 8×8‑inch baking pan with parchment paper to ensure easy removal and cleanup.
- Melt chocolate and butter: In a saucepan over low heat, melt the unsalted butter together with the bittersweet chocolate chips. Stir in the cocoa powder once melted, and then let this rich mixture cool slightly to avoid cooking the eggs in the next step.
- Mix eggs, sugar, and vanilla: In a large bowl, whisk together the eggs, granulated sugar, and pure vanilla extract until the mixture becomes frothy and well combined, which helps create a light texture in the brownies.
- Combine chocolate mixture and wet ingredients: Stir the cooled chocolate and butter mixture into the egg mixture, blending them together smoothly.
- Add dry ingredients: Gently fold in the all-purpose flour and salt until just combined, being careful not to overmix to maintain a tender crumb.
- Incorporate marshmallows and pour batter: Fold in the mini marshmallow bits into the batter, then pour everything into the prepared pan. Sprinkle extra mini marshmallows evenly over the top to create a gooey, delightful topping.
- Bake the brownies: Bake for 25 to 30 minutes, until the top is shiny and edges are firm but the center still has a slight wobble, which ensures a fudgy texture.
- Cool before slicing: Let the brownies cool completely in the pan; this helps set their fudgy consistency and makes slicing easier without crumbling.
Notes
- Use good-quality bittersweet chocolate chips for the best flavor depth.
- Do not overbake; brownies should have a slight wobble in the center when done to remain fudgy.
- Cooling completely before slicing preserves the brownie’s texture.
- Extra mini marshmallows on top add a beautiful melted, toasted effect after baking.
- Line the pan with parchment paper for easy removal and clean slicing.
