It’s Hot chocolate season, but we’re taking it up a notch. Today I’m sharing a recipe for Hot Chocolate Brownies. These brownies are soft, gooey, oh so fudgy and topped with drizzled chocolate sauce and a mini marshmallow layer. Oh yeah, they’re good–like really good. And their lifespan at our house was quite a short one.
Here’s a little photo dump of our time baking them (there was no time for shots of eating them haha). And of course what you’re here for, the recipe 🙂
Hot Chocolate Brownies
Ingredients
- 1/2 cup Butter (salted) (melted)
- 1 cup Milk Chocolate Chips
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 3 Large Eggs (room temperature)
- 3/4 cup All Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/8 tsp Salt (1/4 tsp if using unsalted butter)
- 1/4 tsp Baking Soda
- 8 oz Mini Marshmallows
Chocolate Sauce
- 1/2 cup Powdered Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 2-3 tbsp Milk
- 1/2 tsp Vanilla
Instructions
- Preheat oven to 325F
- Line 8 inch square pan with parchment paper (or grease pan)
- In a microwave safe bowl–melt butter with chocolate chips. Mix until they're smooth. Set aside to cool while you do the next steps.
- Combine both of the sugars and eggs in a separate – do not over-mix.
- In a medium bowl combine flour, cocoa powder, salt and baking soda.
- Slowly pour and whisk chocolate mixture into the eggs and sugar. A little at a time, add dry ingredients into this mixture. Fold everything together with a spatula until just barely combined.
- Pour the brownie batter into pan and bake for about 40 minutes. Remove the brownies from oven and let cool for about 30 minutes. You can prepare the chocolate sauce while they cool!
- Increase oven temp to 450F
- Combine all Chocolate Sauce ingredients in small bowl. (Sauce should be similar to a chocolate syrup consistency. Add your tablespoons of milk slowly until you get the right texture! You might not need the 3rd tbsp) Spread most of it on top of the brownies, set aside the rest to drizzle on top of marshmallows later.
- Cover the sauce layer in mini marshmallows. You can add as many or as little as you like! (We covered the top!) Place brownies back into the oven for 2-5 minutes until the marshmallows are toasted/have begun to brown.
- Remove them from the oven and allow them to cool for another 10-15 minutes in the pan. Drizzle with the rest of chocolate sauce. Enjoy!
While you’re in the baking mood — check out my favorite Sugar & Spice Cutter Cookie Recipe!