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Hot Chocolate Brownies

These Hot Chocolate Brownies are rich, fudgy, and topped with gooey mini marshmallows, delivering a delightful comfort food experience reminiscent of your favorite hot cocoa.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownie Batter
  • 100 g semi-sweet or dark chocolate, finely chopped For the richest flavor, use high-quality chocolate like Ghirardelli or Callebaut.
  • 60 g natural cocoa powder Use unsweetened cocoa powder for depth; I recommend Hershey’s or Valrhona.
  • 150 g unsalted butter, roughly cubed Ensure your butter is at room temperature for better incorporation.
  • 3 large eggs Use room temperature eggs for a better batter.
  • 200 g granulated sugar A balance of sweetness that offsets the decadent chocolate.
  • 50 g brown sugar Adds moisture and a wonderful depth of flavor.
  • 80 g all-purpose flour Don’t overmix after adding this for the best texture.
  • 30 g mini marshmallows Choose mini marshmallows for best results as they melt beautifully.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch pan with parchment paper, allowing some overhang for easy removal later. Set aside.
  2. In a small mixing bowl, add the chopped chocolate and cocoa powder. Set aside.
  3. In a small pan, heat the butter over medium heat, stirring often until melted and the milk solids start to brown (about 4-5 minutes). Remove from heat.
  4. Pour the browned butter over the chocolate and cocoa powder. Let sit for 2 minutes, then stir until smooth.
  5. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer for about 5 minutes until pale and doubled in volume.
  6. With the mixer on low speed, add the melted chocolate mixture until fully combined.
  7. Fold in the flour until just combined. Avoid overmixing.
  8. Pour the thick batter into the prepared pan and smooth it out evenly.
Baking
  1. Bake for 23-25 minutes until the edges are set but the middle is slightly jiggly. Scatter mini marshmallows on top and bake for 1-2 minutes until puffed.
Cooling and Serving
  1. Let the brownies cool completely in the pan before transferring them to a wire rack using the parchment overhang. Once cool, slice into squares.
  2. Optionally, dust with cocoa powder before serving.

Notes

Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for a week if preferred. Batter can be made a day in advance and baked the next day.