Imagine cozying up on a chilly day with a warm cup of hot cocoa, and then, just when you think it couldn’t get any better, you take a bite of a rich, fudgy brownie that tastes like a chocolatey cup of comfort. That’s exactly what these Hot Cocoa Brownies are all about—decadent, gooey brownies with a hint of cinnamon and marshmallow fluff that make you feel like you’re indulging in a mug of hot cocoa, but in brownie form. Perfect for dessert, snacks, or even a sweet treat to brighten up your day, these brownies will quickly become your new go-to recipe.
Why You’ll Love This Recipe?
Hot Cocoa Brownies are everything you love about brownies with a fun, wintery twist. The fudgy texture and deep chocolate flavor are complemented by the warm, comforting taste of hot cocoa mix, and the marshmallow topping gives you that extra indulgence. These brownies are easy to make, require simple ingredients you likely already have in your pantry, and they bake up perfectly every time. Whether you’re enjoying them on a cold night by the fire or serving them for a special occasion, they’re sure to impress everyone who takes a bite.
Ingredients
For the Brownie Base:
- 1 cup unsalted butter, melted
- 1 1/4 cups granulated sugar
- 3/4 cup cocoa powder (preferably unsweetened)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
- 1/4 cup hot cocoa mix (use your favorite brand)
- 1/2 cup mini chocolate chips (optional, for extra gooeyness)
For the Marshmallow Topping:
- 1 1/2 cups mini marshmallows
You can find the full list of ingredients below.
Directions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper, leaving a little overhang for easy removal of the brownies once they’ve baked.
2. Prepare the Brownie Batter
In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the cocoa powder and vanilla extract, mixing well. Then, one at a time, whisk in the eggs, ensuring each is fully incorporated before adding the next. Stir in the salt, baking powder, and hot cocoa mix until everything is well combined.
3. Add the Flour and Chocolate Chips
Gradually fold in the flour, mixing just until combined. Be careful not to overmix, as this can lead to dense brownies. If you’re using mini chocolate chips, gently fold them into the batter now. The batter will be thick, but that’s how it should be.
4. Bake the Brownies
Pour the brownie batter into your prepared baking dish, spreading it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes. The brownies are done when a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter). If you prefer slightly underbaked, fudgy brownies, check at the 25-minute mark.
5. Add the Marshmallow Topping
Once the brownies are done baking, remove them from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return the brownies to the oven for an additional 3-5 minutes, or until the marshmallows are soft and lightly toasted. Keep a close eye on them during this time to avoid burning.
6. Cool and Slice
Allow the brownies to cool completely in the pan before slicing. The marshmallows will firm up a little as they cool, creating a gooey, fluffy topping that perfectly complements the rich, chocolatey brownies beneath.
Expert Tips and Tricks
- Perfectly Fudgy Texture: For the perfect fudgy brownie, don’t overbake! As soon as a toothpick comes out with just a few crumbs (and not wet batter), pull them from the oven. This ensures that they remain soft and gooey inside.
- Make It Extra Chocolatey: If you’re a serious chocolate lover, feel free to add extra mini chocolate chips into the batter or even swirl in some melted chocolate before baking.
- How to Make Slicing Easier: Let the brownies cool in the pan before slicing to avoid the marshmallows sticking or pulling apart. If you can wait, chill the brownies in the fridge for an hour for clean, neat slices.
- Try Different Marshmallows: Experiment with flavored marshmallows, like cinnamon or chocolate marshmallows, to add another layer of flavor to these brownies.
Recipe Variations and Possible Substitutions
- Vegan Version: To make these brownies vegan, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water = 1 egg) and use dairy-free butter and chocolate chips. You can also replace the hot cocoa mix with a dairy-free version.
- Gluten-Free: To make this recipe gluten-free, swap out the all-purpose flour for a gluten-free flour blend. Make sure the cocoa powder and hot cocoa mix are also gluten-free.
- Add-ins: You can customize these brownies by adding chopped nuts like walnuts or pecans for a bit of crunch. Or, if you love a bit of tang, try adding a handful of dried cherries for a sweet and tart twist.
Serving and Pairing Suggestions
Hot Cocoa Brownies are perfect on their own, but they’re even better with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For extra indulgence, top them with whipped cream or more marshmallows. These brownies also make a great pairing with a hot cup of coffee, milk, or a rich hot chocolate on a chilly evening.
Storage and Reheating Tips
Store leftover Hot Cocoa Brownies in an airtight container at room temperature for up to 4 days. To reheat, simply pop a brownie in the microwave for 15-20 seconds until warm and gooey again. If you have leftover marshmallows, you can place them in a zip-top bag to keep them fresh for the next batch!
4 FAQs
1. Can I make these brownies ahead of time?
Absolutely! These brownies can be made a day ahead and stored at room temperature in an airtight container. Just wait until they’ve cooled completely before covering them to keep the marshmallow topping intact.
2. How do I know when my brownies are done?
Check for doneness by inserting a toothpick into the center of the brownies. If it comes out with just a few moist crumbs (not wet batter), the brownies are done. For fudgy brownies, it’s better to underbake slightly than to overbake.
3. Can I use regular-sized marshmallows instead of mini marshmallows?
Yes, you can use regular marshmallows, but I recommend cutting them into smaller pieces so they can melt more evenly on top of the brownies. The mini marshmallows are also nice because they provide a more uniform coverage.
4. Can I freeze Hot Cocoa Brownies?
Yes! These brownies freeze well. Allow them to cool completely before wrapping them in plastic wrap or placing them in an airtight container. They will last in the freezer for up to 3 months. To reheat, thaw at room temperature or warm them in the microwave.
Conclusion
Hot Cocoa Brownies are the perfect treat for anyone who loves the combination of rich chocolate, gooey marshmallows, and the warm comfort of hot cocoa. Whether you’re celebrating the holidays, craving a sweet snack, or just need something cozy to bake on a cold day, these brownies will hit the spot. With their fudgy texture, cinnamon-kissed chocolate flavor, and irresistible marshmallow topping, they’re sure to become a new family favorite. Give them a try, and enjoy a bite of warm, chocolatey bliss!
Print
Hot Cocoa Brownies
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert, Brownies
- Method: Baking
- Cuisine: American, Winter Treat
- Diet: Vegetarian
Description
These Hot Cocoa Brownies are the perfect winter treat, combining rich, fudgy brownies with the comforting taste of hot cocoa, topped with gooey marshmallows. A perfect dessert for cozy days or special occasions!
Ingredients
- For the Brownie Base:
- 1 cup unsalted butter, melted
- 1 1/4 cups granulated sugar
- 3/4 cup cocoa powder (preferably unsweetened)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
- 1/4 cup hot cocoa mix (use your favorite brand)
- 1/2 cup mini chocolate chips (optional)
- For the Marshmallow Topping:
- 1 1/2 cups mini marshmallows
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper.
- Prepare the Brownie Batter: Whisk melted butter and granulated sugar in a large bowl. Add cocoa powder and vanilla extract. Mix in eggs one at a time, followed by salt, baking powder, and hot cocoa mix.
- Add the Flour and Chocolate Chips: Fold in the flour, mixing just until combined. Add mini chocolate chips (optional) and fold them in.
- Bake the Brownies: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
- Add the Marshmallow Topping: Once baked, sprinkle marshmallows on top and bake for an additional 3-5 minutes until softened and lightly toasted.
- Cool and Slice: Let the brownies cool completely before slicing.
Notes
- Perfect Fudgy Texture: To keep the brownies fudgy, do not overbake. Start checking at 25 minutes for moist crumbs.
- Make It Extra Chocolatey: Add extra chocolate chips or swirl melted chocolate in the batter.
- Flavored Marshmallows: Experiment with cinnamon or chocolate marshmallows for a unique twist.
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 30g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg