Amazing Hot Chocolate Brownies: 1 Delicious Treat

Oh, you are going to *adore* these Hot Chocolate Brownies! Seriously, if you’re looking for that ultimate cozy dessert, you’ve found it. Imagine biting into a brownie that’s ridiculously fudgy, with this deep, rich hot cocoa flavor woven right through, and then BAM – a gooey, melted marshmallow topping. It’s like a warm hug in dessert form, perfect for those chilly evenings when all you want is something comforting. I’ve been tweaking brownie recipes for years, trying to capture that perfect balance of chocolatey goodness and that nostalgic hot chocolate taste, and I honestly think these Hot Chocolate Brownies are it. They’re my go-to for holiday baking, or honestly, just any day that needs a little extra sweetness!

Why You’ll Love These Hot Chocolate Brownies

• Super Easy to Make: Seriously, you can whip these up in no time.
• Seriously Fudgy Texture: They’re dense, rich, and just melt in your mouth.
• That Hot Chocolate Vibe: The powdered hot chocolate mix gives them that unmistakable cozy flavor.
• Gooey Marshmallow Topping: Who doesn’t love melted marshmallows? It’s the perfect finish!
• Perfect for Holidays: These are total crowd-pleasers for Christmas or any winter gathering.
• Pure Chocolate Bliss: If you’re a chocolate lover, these are your new best friends.

Gather Your Ingredients for Hot Chocolate Brownies

Alright, let’s get down to business! To make these amazing Hot Chocolate Brownies, you’ll need to round up a few things. First up, we’ve got 1 cup (that’s two sticks!) of unsalted butter. Make sure it’s softened, not melted, for the best texture. Then, we need 4 ounces of unsweetened chocolate, chopped up nice and small so it melts easily. For sweetness, grab 2 cups of granulated sugar – this is what makes them wonderfully rich. You’ll also need 4 large eggs, and it’s best if they’re at room temperature. A teaspoon of vanilla extract is next for that classic flavor boost. For the dry stuff, we’ll use 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Now for the magic: 1 cup of your favorite powdered hot chocolate mix! And of course, you can’t have marshmallow brownies without 1 cup of mini marshmallows sprinkled on top.

Ingredient Notes and Substitutions

When it comes to the unsweetened chocolate, I really love using a good quality dark unsweetened chocolate. It just gives the brownies a deeper flavor that plays so nicely with the hot chocolate mix. If you can’t find mini marshmallows, don’t sweat it! You can always chop up larger marshmallows into smaller pieces. Just make sure they’re cut fairly evenly so they melt nicely on top. If you’re feeling extra fancy, you could even toss in a handful of chocolate chips into the batter before you bake them for even more chocolatey goodness. Trust me, it never hurts to add more chocolate!

How to Prepare Your Hot Chocolate Brownies

Alright, let’s get these amazing Hot Chocolate Brownies into the oven! First things first, let’s get your oven all nice and toasty. Go ahead and preheat it to 350°F (that’s 175°C). While that’s heating up, grab your 9×13 inch baking pan and give it a good greasing and a light dusting of flour. This little step is super important to make sure your brownies slide right out later.

Next, we need to melt our butter and unsweetened chocolate together. You can do this in a double boiler, which is just a fancy term for a heatproof bowl set over a pot of simmering water, or you can pop it in the microwave. Just heat it in short bursts, stirring in between, until it’s all smooth and gorgeous. Give it a good stir to make sure there are no lumps left.

Now, in a big bowl, pour that lovely chocolatey butter mixture in and whisk it together with your 2 cups of sugar. It might look a little thick, but that’s okay! Then, one by one, beat in your 4 large eggs. Don’t just dump them all in; add one, whisk it till it’s incorporated, then add the next. Stir in your teaspoon of vanilla extract too.

In a separate bowl, let’s get our dry ingredients ready. Whisk together the 1 cup of all-purpose flour, the 1/2 teaspoon of baking powder, the 1/4 teaspoon of salt, and that all-important 1 cup of powdered hot chocolate mix. Give it a good whisk so everything is well combined – you don’t want pockets of just flour or just hot cocoa mix!

Now, it’s time to bring it all together! Gradually add your dry ingredients to the wet chocolate mixture. Mix it gently until it’s *just* combined. Seriously, don’t go crazy here! Overmixing can make your brownies tough, and we want them fudgy and tender. You might still see a few little streaks of flour, and that’s perfectly fine.

Spread this glorious batter evenly into your prepared baking pan. Make sure it goes all the way to the edges.

Baking Your Hot Chocolate Brownies to Perfection

Here comes the fun part! Sprinkle that 1 cup of mini marshmallows evenly all over the top of the batter. Try to get them spread out so you get that lovely gooey topping in every bite. Now, pop that pan into your preheated oven. Bake for about 25 to 30 minutes. You’ll know they’re ready when a toothpick you stick into the center comes out with some moist crumbs clinging to it. You don’t want it to be wet batter, but you also don’t want it perfectly clean – those moist crumbs are the secret to super fudgy brownies!

Cooling and Cutting Your Hot Chocolate Brownies

This is probably the hardest part: you have to let them cool completely! I know, I know, the smell is amazing and you want to dig in. But trust me, cutting into hot brownies is a recipe for a crumbly mess. Let them cool right there in the pan on a wire rack for at least an hour, maybe even two. Once they’re totally cool, you can slice them into squares. For really clean cuts, especially with that gooey marshmallow topping, use a sharp knife. Wiping the knife clean between cuts can also help!

Tips for the Best Hot Chocolate Brownies

Want to take these Hot Chocolate Brownies from good to absolutely *amazing*? A few little tricks go a long way! For that perfect marshmallow topping, try to scatter them evenly. If they clump together, some parts might burn while others don’t melt properly. Also, remember that rule about not overmixing the batter? It’s SO important for fudgy brownies. Mix until just combined, and don’t beat those dry ingredients in too vigorously. If you want an extra fudgy texture, you can even slightly underbake them – just until a toothpick has moist crumbs, not wet batter. And for a real treat, try using good quality unsweetened chocolate; it really makes a difference in that deep chocolate flavor. Happy baking!

Serving and Storage for Your Hot Chocolate Brownies

These Hot Chocolate Brownies are absolutely divine served warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream. They’re also fantastic with a steaming mug of coffee or, of course, more hot chocolate! If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 3 days. They stay wonderfully fudgy. If they seem a bit dry after a day or two, you can pop one in the microwave for about 10 seconds to get that marshmallow gooey again!

Frequently Asked Questions About Hot Chocolate Brownies

Q1. Can I make these Hot Chocolate Brownies ahead of time?
Absolutely! These are actually *better* made a day in advance. The flavors really meld together, and they become even fudgier. Just store them in an airtight container at room temperature until you’re ready to serve. They make fantastic make-ahead holiday treats!

Q2. What can I use if I don’t have mini marshmallows?
No worries if you can’t find mini marshmallows! You can definitely use regular-sized marshmallows. Just snip them into smaller, bite-sized pieces with kitchen scissors. Try to make them roughly the same size so they melt evenly on top of your brownies. It works like a charm for that classic marshmallow topping!

Q3. My marshmallows melted and spread everywhere, what did I do wrong?
Ah, the marshmallow situation! Sometimes they can get a little enthusiastic. Make sure your oven temperature is correct and don’t overbake. The marshmallows should be sprinkled on just before baking, and they usually just need to melt and puff up a bit, not completely liquefy. If they do spread, don’t fret – they’ll still taste delicious! It just means your Hot Cocoa Brownies might look a little more rustic.

Q4. Can I add chocolate chips to the batter?
Oh, yes, please do! If you’re a serious chocolate lover, adding about 1/2 cup of chocolate chips (milk, semi-sweet, or dark – your choice!) to the batter along with the dry ingredients is a fantastic idea. It just adds another layer of chocolatey goodness to these already decadent chocolate dessert brownies.

Estimated Nutritional Information for Hot Chocolate Brownies

Just a friendly heads-up that these numbers are estimates, okay? They can totally change depending on the brands of chocolate and hot chocolate mix you use, and how you slice your brownies. But generally, you’re looking at about 250 calories per brownie, with around 15g of fat and 30g of carbohydrates. They’ve got about 3g of protein too. Enjoy every delicious bite!

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