Hot Cocoa Brownies
Rich, fudgy brownies made with butter, chocolate chips, cocoa mix, and topped with golden marshmallows. A comforting dessert that brings hot cocoa flavors to brownie form.
16 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for structure. Ensure the hot cocoa mix and marshmallows are certified gluten-free, as some brands may contain additives with gluten.