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.
How to make hot chocolate brownies from scratch
- 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.
- Baking Soda: this is not generally used in brownies because no one wants a cakey brownie. I used just a tiny bit to make it a little fluffier and less dense. Seriously though, look at the texture of that fudgy brownie. It’s pretty perfect, if you ask me.
- You can usually substitute baking powder for baking soda, just make sure to use 4x the amount. You generally can’t substitute baking soda for baking powder.
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.
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!
- 3/4 cup (170g) unsalted butter
- 6 ounces milk chocolate chips or bar
- 1 cup (120g) all-purpose flour, spooned and leveled
- 1/4 cup (25g) Dutch-process cocoa powder, spooned and leveled
- 1/2 tsp fine sea salt
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (95g) light brown sugar, lightly packed
- 1 tsp vanilla extract
- 8 oz mini marshmallows
- 1 package of hot cocoa mix
- 1-2 tsp water
- Preheat the oven to 325F/163C convection (300F/149C conventional). Use cooking spray and parchment paper to grease and line an 8-inch square baking pan. Use binder clips to secure the paper to the pan.
- In a microwave safe bowl or a saucepan, melt the butter with the milk chocolate and mix until they're smooth. Set this aside to cool while you get the rest of the ingredients together.
- Use a whisk to combine the granulated sugar, brown sugar, and eggs- don't over-mix.* Combine the flour, cocoa powder and salt in a medium bowl.
- While whisking, slowly pour in the butter and chocolate mixture in to the eggs and sugar. Add the dry ingredients into the wet ingredients and fold everything together just until they're barely combined.
- Pour the brownie batter into the prepared pan and bake for about 35-40 minutes. Remove the brownies from the oven and allow them to cool in the pan for about 15-30 minutes.
- Increase the oven temperature to 450F (232C).
- Combine all the ingredients for the chocolate sauce in a small bowl. Drizzle half of the chocolate on top of the brownies and then top with 8 oz of mini marshmallows.
- Place the brownies with the marshmallows back into the oven for 2-5 minutes until the marshmallows are toasted.** Remove them from the oven and allow them to cool for another 10-15 minutes in the pan.
- Drizzle the leftover chocolate sauce on top of the marshmallows and slice into 16 squares.
*Many recipes say to beat eggs and sugars until they're pale and fluffy. I personally don't like doing this because it results in a meringue-like top instead of a thin crackly top. The meringue texture generally results in a crispier margin and gooey center and makes it difficult to slice.
**You can also use a kitchen torch to toast marshmallows but this only toasts the exterior and doesn't make them all warm and gooey inside.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 317Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 98mgCarbohydrates: 51gFiber: 2gSugar: 38gProtein: 4g