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Unbelievable 1-Batch hot chocolate brownies Joy

hot chocolate brownies
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You can make incredibly rich, fudgy brownies that taste just like your favorite cup of hot chocolate. This recipe features a deep cocoa flavor, a gooey center, and a sweet marshmallow swirl, topped with toasted marshmallows for that perfect finish.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup hot cocoa mix (your favorite brand)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows (for swirling)
  • 1 cup large marshmallows (for topping)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large saucepan over low heat, melt the butter. Remove from heat.
  3. Whisk in the granulated sugar and brown sugar until fully combined.
  4. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, salt, and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  7. Fold in the chocolate chips.
  8. Pour half of the batter into the prepared pan. Sprinkle the 1 cup of mini marshmallows evenly over the batter. Top with the remaining batter.
  9. Bake for 25 to 30 minutes. The edges should look set, but the center should still be slightly soft.
  10. Remove the pan from the oven. Immediately top the batter with the large marshmallows. Return the pan to the oven for 2 to 3 minutes, watching closely, until the marshmallows are golden brown and toasted.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For the fudgiest texture, use high-quality cocoa powder.
  • You can use a box mix hack by substituting the required oil/butter and eggs with the amounts listed here, then adding the extra cocoa and hot cocoa mix.
  • To toast the top marshmallows without turning the oven back on, use a kitchen torch if you have one.
  • This recipe tastes best the day after baking once the texture has fully set.

Nutrition

Find it online: https://whiskdaily.com/fudgy-hot-chocolate-brownies-marshmallow-recipe/