Name: Hot Chocolate Brownies
Prep time: 15 min
Cook time: PT-487364H55M26S
Total time: PT-487364H55M26S
Cuisine: American
Ingredients: 3 large eggs; 1 cup all‑purpose flour; 1 ¼ cups bittersweet chocolate chips (good quality); ¼ cup unsweetened cocoa powder; 1 ¼ cups granulated sugar; ½ teaspoon salt; 2 teaspoons pure vanilla extract; ½ cup unsalted butter; ⅝ cup mini marshmallow bits

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Short description

I’ve fallen in love with these super fudgy, ultra-chocolatey brownies studded with mini marshmallow bits. They feel like sipping a cup of hot cocoa in dessert form—rich, dense, cozy, and perfect for cold weather.

Hot Chocolate Brownies

Why You’ll Love This Recipe

I chose my trusted brownie base—a recipe I know produces that shiny, crackly top and dense fudgy interior—and then I fold in mini marshmallows so I get chewy sweetness in every bite. No mixer is needed, so cleanup is simple, and I can whip this together in about 50 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 3 large eggs
• 1 cup all-purpose flour
• 1 ¼ cups bittersweet chocolate chips, good quality
• ¼ cup unsweetened cocoa powder
• 1 ¼ cups granulated sugar
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• ½ cup unsalted butter
• ⅝ cup mini marshmallow bits

directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
I melt the butter with the chocolate chips over low heat and stir in the cocoa powder, then let it cool slightly.
I whisk together the eggs, sugar, and vanilla until frothy, then pour in the chocolate mixture.
I gently stir in the flour and salt until just combined.
I fold in marshmallow bits into the batter, then transfer it to the prepared pan. I sprinkle a few extra marshmallows on top.
I bake for 25–30 minutes, until the top is shiny, edges are firm, and the center still has a slight wobble.
I let the brownies cool completely before cutting to preserve the fudgy texture.

Servings and timing

This recipe makes about 16 rich, dense squares. Prep time is around 15 minutes, bake time is 25–30 minutes, and total time is about 45–50 minutes including cooling.

Variations

I sometimes stir in ½ cup chopped walnuts or pecans for a crunchy contrast.
I love adding ½ cup chocolate chips or chunks if I want even more chocolate gooiness.
For a flavor boost, I add 1 teaspoon instant espresso powder with the cocoa for deeper chocolate intensity.
I also double the batch to fill a 9×13 pan—bake it for about 30 minutes if doing that size.

storage/reheating

I store cut brownies in an airtight container at room temperature for up to 5 days. For longer keeping, I freeze them: wrapped in plastic or in a single layer in a bag, and they stay good for up to 3 months. To reheat, I let them thaw and briefly warm in the oven or microwave for that freshly-baked feel.

FAQs

What’s the difference between cocoa powder and hot cocoa mix?

Hot cocoa mix contains added sugar and milk powder, while cocoa powder is unsweetened. I always use cocoa powder for more consistent results and richer chocolate flavor.

Can I make brownies with hot cocoa mix instead of cocoa powder?

I can, but because hot cocoa mix includes sugar and other ingredients, it may lead to overly sweet or runny batter. Cocoa powder gives me better control over sweetness and texture.

How do I know when brownies are done?

I look for a shiny, crackly top and firm edges. The center should still wobble slightly when removed from the oven. They’ll firm up as they cool but stay fudgy inside.

Can I use a mixer for the batter?

No need—I simply whisk by hand. That’s enough to blend without over-mixing, which helps keep the brownies fudgy and dense rather than cake-like.

Can I make this gluten-free?

This recipe isn’t gluten-free as written, but I can experiment by swapping in a gluten-free flour blend. Texture may vary slightly, but it’s worth trying.

Conclusion

I love how these brownies feel like a warm mug of cocoa turned into a dessert bar—with a fudgy chocolate punch, a chewy marshmallow twist, and minimal effort required. Whether I’m baking for a crowd or treating myself on a chilly evening, these hot chocolate brownies are a go-to comfort dessert I always enjoy