Print

Fudgy Hot Chocolate Brownies with Toasted Marshmallow Topping

A rich, fudgy square of hot chocolate brownies topped with toasted marshmallows served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these rich, fudgy hot chocolate brownies that taste like your favorite winter drink. This easy chocolate dessert uses hot chocolate mix for deep cocoa flavor and features a gooey toasted marshmallow topping.

Ingredients

Scale
  • 1 box (18.3 ounces) brownie mix (plus ingredients listed on box, usually eggs, oil, water)
  • 1 cup hot chocolate mix (powdered, not prepared)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1 tablespoon milk or cream (for drizzling, optional)

Instructions

  1. Preheat your oven to the temperature specified on the brownie mix box. Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the dry brownie mix, the powdered hot chocolate mix, cinnamon, and nutmeg until fully combined.
  3. Prepare the wet ingredients (eggs, oil, water) according to the directions on the brownie mix box. Pour the wet ingredients into the dry mixture.
  4. Stir until just combined. Do not overmix. Fold in the chocolate chips.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Sprinkle the mini marshmallows evenly over the top of the batter.
  7. Bake for the time indicated on the box for fudgy brownies, or until a toothpick inserted near the center comes out with moist crumbs attached.
  8. Remove the pan from the oven. Immediately place the pan under the broiler for 30 to 60 seconds, watching constantly, until the marshmallows are lightly toasted and golden brown.
  9. Let the brownies cool completely in the pan on a wire rack before cutting into squares. If desired, drizzle with melted chocolate or milk before serving.

Notes

  • For an extra rich flavor, substitute the water called for on the box with an equal amount of strong brewed coffee.
  • If you prefer a marshmallow swirl inside the brownie, reserve 1/4 cup of the batter, mix 1/4 cup of marshmallows into the remaining batter, then dollop the reserved batter on top and gently swirl with a knife before baking.
  • These brownies are best stored in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://cookingbycarla.com/hot-chocolate-brownies-recipe/