Hot Cocoa Brownies with Fluffy Marshmallows
Indulge in these rich and fudgy Hot Cocoa Brownies topped with fluffy marshmallows, perfect for holiday baking and winter desserts.
Equipment
- 1 9-inch baking pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup hot cocoa mix
- 1 cup mini marshmallows
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, beat the melted butter and sugar until smooth, then add the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients, then stir in the hot cocoa mix.
- Pour the brownie batter into the prepared pan, smoothing it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Serving
- Once the brownies are nearly done, remove them from the oven and sprinkle the mini marshmallows evenly on top. Return to the oven and bake for an additional 5 minutes or until marshmallows are puffed and golden. Let cool before slicing.
Storage
- Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature before serving.
Notes
Pro Tips: Use high-quality cocoa powder for richer flavor. Do not overmix the batter to keep brownies tender. Allow to cool completely for clean slices.
Ingredient Substitutions: Swap out mini marshmallows with marshmallow fluff for a gooey topping. Use coconut oil instead of butter for a different flavor profile.
How to Serve: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for added indulgence.
Storage & Freshness: Store in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw before serving.
Make-Ahead Tips: Prepare the batter and store in the refrigerator for up to 24 hours before baking.
Ingredient Substitutions: Swap out mini marshmallows with marshmallow fluff for a gooey topping. Use coconut oil instead of butter for a different flavor profile.
How to Serve: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for added indulgence.
Storage & Freshness: Store in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw before serving.
Make-Ahead Tips: Prepare the batter and store in the refrigerator for up to 24 hours before baking.