Hot Chocolate Brownies with Toasted Marshmallows
These hot chocolate brownies are heeeaaaveeennnnn! For real though, just close your eyes and think, gooey brownie topped with loads of mini toasted marshmallows and drizzled with rich chocolate sauce.
How do these brownies resemble hot chocolate? Well besides the obvious chocolate and marshmallows, these brownies are a perfect combination of rich and sweet. Also the warm, thick and gooey texture is just like a nice warm mug of hot cocoa.
[adthrive-in-post-video-player video-id=”gULUao4p” upload-date=”2024-02-15T23:40:24.000Z” name=”Hot Chocolate Brownies.MOV” description=”These hot chocolate brownies are heeeaaaveeennnnn! For real though, just close your eyes and think, gooey brownie topped with loads of mini toasted marshmallows and drizzled with rich chocolate sauce. ” player-type=”default” override-embed=”default”]How to make hot chocolate brownies from scratch
Ingredients:
- Butter: I used unsalted butter but if you use salted, just omit the salt in the recipe.
- Milk Chocolate Chips: You can use bittersweet chocolate, semi-sweet chocolate or dark chocolate but the brownies will be richer and less sweet.
- Eggs: use large, room temperature eggs.
- Sugar: Using a mix of granulated sugar and brown sugar aids in texture and moisture.
- Vanilla Extract: always, in everything, obviously.
- Flour: I use all-purpose flour, spooned and leveled. I sift after I measure.
- Unsweetened Cocoa Powder: same as flour.
- Salt: You won’t taste the salt, it just brings out all the flavors.
Can I use hot chocolate mix to make brownies?
You’ll notice in the recipe down below that I used unsweetened cocoa powder instead of hot cocoa mix. When I did my research I noticed that everyone who made hot chocolate brownies didn’t use hot cocoa mix. I didn’t really believe them when they said it wasn’t as good so I tested it myself.
You can replace the unsweetened cocoa in this recipe with two packets of hot cocoa mix but it won’t taste as good. The brownies result in a sweeter, less rich, more bland brownie. You can cut back on the sugar and use dark chocolate instead of milk chocolate but it’s just not the same.
It didn’t give it that hot chocolate flavor that I was hoping for. I also had trouble with baking it properly and when it did bake it just didn’t taste great. It tasted ok but not great.
FAQs:
How to get that perfect crackly brownie topping
These brownies have that PERFECT paper thin crackle on top that you can’t see because of the toppings. To get that crackly top, many recipes will tell you to beat the eggs and sugar first, until it’s pale and fluffy. This is true, however, the longer you beat the eggs and sugar, the more meringue-like it will be. If the top is too crispy, the center doesn’t bake as well and it makes slicing way more difficult.
Can I use boxed brownie mix for hot chocolate brownies?
Yes, absolutely. Just follow the directions for the brownie recipe on the box and then continue following my recipe at step 9.
Can I use a store bought chocolate sauce to top brownies?
You most certainly can, however, not all chocolate sauces are created equally. You never know how it’s going to dry on the brownies so I would just add it fresh.
Can I use a kitchen torch to toast marshmallows instead of the oven?
A kitchen torch is good for toasting the exterior of the marshmallow, which I did do for aesthetic purposes only. However, if you place them in the oven, the marshmallows will warm up and get all nice and gooey inside. So I recommend just the oven method or both together.
How to serve and store brownies with marshmallow topping?
If you’re going to inhale them right away then just follow the recipe and serve once they’re cool enough to slice.
If you’re going to serve them the next day, bake the brownies and then store them covered at room temperature. Toast the marshmallows and drizzle the chocolate on top before serving.
For left overs, store them in an airtight container. 1-2 days at room temperature; 3-4 days in the fridge; or 1-2 weeks (possibly longer) in the freezer. Make sure to reheat them and grab a glass of milk for optimal hot chocolate brownie experience.
If you make these oh so rich brownies with toasted marshmallow topping make sure to tag me @baranbakery on instagram! I love to see everything you guys make and share it with everyone. As always, have a blessed day and happy baking!
Love, B
Is the oven temp for convection and conventional mixed? As normally conventional would be lower.
Every time I make these, they never bake thoroughly. Always still “raw” in the middle. I usually have to almost double the time. Delicious though.
Everyone’s oven is different, I use an oven thermometer to make sure mine is at the temperature I set it to and just report back on how long I baked them!?
How were you able to cut into them so easily? Do you wait until both the brownie and the marshmallows were completely cooled?
Hi, I let them cool about 15 minutes after toasting the marshmallows!