Hot Cocoa Brownies made with butter, chocolate chips, cocoa mix, and gooey marshmallows baked golden on top—your new winter favorite.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So, funny story—this recipe actually came to me on one of those cold evenings when the snow wouldn’t quit, and I was tired of drinking cup after cup of hot cocoa. I was holding my mug, marshmallows sliding down into the chocolatey goodness, and I thought, “What if this was a brownie?” Honestly, I laughed out loud at myself. But then… I tried it. And now I can’t stop making them.
The first batch didn’t last an hour in my house. My husband swore he’d only take “just a bite” (you know that line, right?), and suddenly half the pan was gone. My kid grabbed one, stomped his foot, and said, “This is better than s’mores.” And he might be right.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Hot Cocoa Brownies Recipe?
This isn’t just another brownie recipe—nope, these are different. They’re fudgy in the middle, with that crackly top you only get when you mix butter and sugar just right. The hot cocoa mix adds this nostalgic sweetness that makes you feel like you’re back in your childhood kitchen, snow boots dripping by the door. And the marshmallows? Oh, don’t even get me started. They puff up, turn golden, and melt just enough to remind you of campfires and cozy nights without all the smoke in your hair. Basically, they’re comfort food in a pan.
Ingredient Notes:
Before you dive in, let’s talk about what really makes these Hot Cocoa Brownies shine:
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Butter: Don’t skip it—melted butter gives these brownies their fudgy soul.
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Chocolate Chips: Semi-sweet balances things so it’s not tooth-achingly sweet. (I’ve tried milk chocolate, but it was too much for me.)
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Hot Cocoa Mix: The not-so-secret ingredient. It’s what takes these from just brownies to hot cocoa brownies.
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Marshmallows: The fun part. You’ll want to keep an eye on them—they go from puffy clouds to burnt toast pretty quick.
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Vanilla: Small but mighty. Without it, you’ll notice something’s missing, trust me.
How To Make Hot Cocoa Brownies?
Here’s how these come together—don’t stress, you’ve got this:
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Preheat the Oven: 350°F. Grease and line a 9×9 pan with parchment paper. Do it now so you’re not scrambling later.
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Butter & Sugar Magic: In the microwave, melt butter and sugar together in bursts. It’ll look bubbly around the edges when it’s ready. This step? It’s the secret to that crackly brownie top everyone loves.
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Add Chocolate Chips: Whisk them in while it’s hot. Watching them melt into silky chocolate is… therapeutic, honestly.
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Mix the Batter: Stir in flour, hot cocoa mix, and salt. Add eggs one by one (don’t rush this), then the vanilla. It’ll smell like heaven already.
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Bake the Base: Spread that thick, glossy batter into the pan and bake about 25 minutes.
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Marshmallow Time: Pull the pan out, line up marshmallows in a grid, and bake again just until they puff. Gently press them down with the back of a spoon, then bake a few more minutes until golden.
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Cool & Slice: The hardest part. Let them cool before cutting, or you’ll have marshmallow lava everywhere. (Not that I’d know from experience or anything…)
Want To Save This Recipe?
Storage Options:
If by some miracle you don’t eat the whole pan in one night, here’s what to do: keep them in an airtight container at room temp for 2–3 days, or in the fridge for up to a week. They actually taste amazing cold, like a chocolate-marshmallow candy bar. Want to freeze? Freeze the brownies before adding marshmallows, then top fresh ones when you reheat.
Variations and Substitutions:
This recipe is fun to play with, so here are a few twists I’ve tried (and a couple I’m still thinking about):
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Peppermint Hot Cocoa Brownies: Crush candy canes on top for holiday vibes.
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Nutty Brownies: Fold in walnuts or pecans if you like a little crunch.
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Spiced Up: A pinch of cayenne or cinnamon adds this unexpected warmth.
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Mini Marshmallows: No big ones? Scatter minis over the top—they toast beautifully.
What to Serve with Hot Cocoa Brownies?
These can hold their own, but if you’re feeling extra:
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A scoop of vanilla ice cream makes them outrageous.
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A drizzle of caramel or hot fudge (because why not?).
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Or go simple—just pour yourself an actual mug of hot cocoa and double down on the cozy.
Frequently Asked Questions:
Can I use homemade cocoa mix?
Yep! Just make sure it’s sweetened. Unsweetened cocoa mix will make the brownies taste more bitter than cozy.
My marshmallows melted into goo—what happened?
Happens to the best of us. They just stayed in the oven a smidge too long. Next time, watch like a hawk once they start puffing.
Can I freeze the whole batch with marshmallows on top?
Not the best idea. Marshmallows don’t really survive the freezer. Do the plain brownies first, then add fresh marshmallows when you’re ready to enjoy.
So, are you ready to trade your mug of cocoa for a fork and a plate of Hot Cocoa Brownies? Because once you taste these, plain brownies are gonna feel… boring. And hey, if you make them, I’d love to know—did your family inhale them as fast as mine did?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hot Cocoa Brownies
Ingredients
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 4 oz semi-sweet chocolate chips
- ¾ cup all-purpose flour
- ¼ cup hot cocoa mix
- ½ tsp fine salt
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 8 large marshmallows halved
Instructions
Prepare the pan:
- Preheat the oven to 350°F. Grease a 9x9-inch baking pan with baking spray and line with parchment paper. Set aside.
Melt butter and sugar:
- In a microwave-safe bowl, combine the butter and sugar. Heat in 30-second intervals until the butter is melted and the mixture is bubbling slightly at the edges. This generally requires 3 to 4 intervals depending on the butter’s temperature.
Incorporate chocolate chips:
- Whisk the hot mixture until the chocolate chips are fully melted and smooth.
Combine dry ingredients:
- Add flour, hot cocoa mix, and salt to the mixture, whisking until just combined.
Add eggs and vanilla:
- Whisk in the eggs one at a time, followed by the vanilla extract, ensuring the batter is smooth.
Bake the brownies:
- Transfer the batter to the prepared pan and bake for 25 minutes.
Add marshmallows:
- Remove from the oven and arrange the halved marshmallows evenly on top in a grid pattern. Return to the oven for 2–3 minutes, until marshmallows are softened and lightly golden.
Press and finish baking:
- Using the back of a spoon, gently press the marshmallows into the brownies. Bake for an additional 2–3 minutes, or until the marshmallows are golden brown.
Cool and serve:
- Allow brownies to cool completely before removing from the pan and slicing into squares.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
