Hot Chocolate Brownies
When the weather cools down, and we’re craving something cozy, hot chocolate brownies are our go-to treat. Fudgy, rich, and topped with gooey marshmallows, these brownies bring all the nostalgic flavors of your favorite winter drink into dessert form.
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We first made these on a snow day when all we had was a box of hot cocoa mix and a chocolate craving. The results were so good, we made them again the next weekend, and added extra marshmallows! It’s now a winter tradition we look forward to every year.
Love chocolate desserts? Try our Hot Chocolate Mug Cake, Chocolate Orange Cake, or this dreamy Chocolate Sour Cream Pound Cake.
Why You’ll Love This Recipe
- Hot chocolate flavor in every bite: The hot cocoa mix gives these brownies a rich, nostalgic flavor.
- Perfect texture: Fudgy and moist on the inside with a soft marshmallow topping.
- Easy to make: No mixer required, just simple steps and basic ingredients.
- Kid-approved: These brownies are always a hit with the little ones (and big ones too).
Ingredients
Hot Chocolate Brownies
Equipment
- medium saucepan
- Mixing Bowl
- Whisk or spatula
- measuring cups and spoons
- 9×13 inch baking pan
- Parchment Paper
Ingredients
- 1 cup unsalted butter 2 sticks
- 8 ounces semisweet chocolate morsels
- 1 ½ cups hot chocolate mix not sugar free
- 1 cup all purpose flour
- ½ teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and lightly grease.
- In a medium saucepan over low heat, melt the butter and chocolate, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in the hot chocolate mix until fully blended.
- Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gently fold in the flour and salt until just combined. Spread batter evenly into the prepared pan.
- Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Sprinkle mini marshmallows over the top and return to the oven for 2 to 3 minutes, just until puffed and lightly golden.
- Cool completely before cutting into squares.
Notes
- Don’t overbake; slightly underdone brownies stay fudgier.
- Want extra toasted marshmallows? Broil for 30 to 60 seconds, watching closely.
- Add chocolate chips or crushed peppermint for a festive twist.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use good-quality hot chocolate mix for the best flavor. I like Ghirardelli.
- Don’t overbake, a few moist crumbs on the toothpick is perfect.
- Let them cool fully before slicing to get clean edges.
- Grease and line your pan for easy removal.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
I don’t recommend it, as the sugar in regular mix contributes to the texture and flavor.
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Yes! Freeze in a single layer, then transfer to a bag or container for up to 2 months.
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