Hot Chocolate Brownies with Marshmallow Frosting Bliss Recipe

Introduction

The aroma of rich chocolate combined with fluffy marshmallow frosting makes these Hot Chocolate Brownies truly irresistible. This recipe delivers a nostalgic treat that’s perfect for cozy moments or special occasions. Indulge in moist, chocolatey brownies topped with a sweet, cloud-like marshmallow frosting and mini marshmallow garnish.

Ingredients

• 1 cup Unsweetened cocoa powder (High-quality cocoa is key for the best results.)
• 1 cup All-purpose flour (Can substitute with gluten-free flour if needed.)
• 1 cup Granulated sugar (Brown sugar can be used for extra moistness.)
• 2 large Eggs (Room temperature eggs help achieve optimal texture.)
• 1/2 cup Butter (Can replace with vegetable oil for a dairy-free alternative.)
• 1 tbsp Vanilla extract (Pure vanilla extract enhances flavor.)
• 1 cup Marshmallow fluff (Opt for store-bought for convenience.)
• 1 cup Mini marshmallows (Perfect for garnishing.)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan.
2. Step 2: In a large mixing bowl, sift together the cocoa powder, flour, and sugar. Whisk until well combined.
3. Step 3: In a separate bowl, melt the butter, then whisk in the eggs and vanilla extract until smooth. Combine the wet ingredients with the dry ingredients and mix until smooth.
4. Step 4: Pour the batter into the prepared pan and bake for 25 minutes. Check doneness by inserting a toothpick into the center—if it comes out with a few moist crumbs, the brownies are ready.
5. Step 5: Prepare the frosting by beating the marshmallow fluff until fluffy and smooth.
6. Step 6: Allow the brownies to cool completely in the pan before spreading the marshmallow frosting evenly over the top.
7. Step 7: Optionally, place the frosted brownies under the broiler for 1-2 minutes to toast the marshmallow topping lightly—watch carefully to prevent burning.
8. Step 8: Chill the brownies in the refrigerator for about an hour before slicing into squares and serving.

Tips & Variations

• For a dairy-free version, substitute butter with an equal amount of vegetable oil or coconut oil.
• Try adding a teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor.
• Use brown sugar instead of granulated sugar for a fudgier, moister brownie texture.
• Top with crushed peppermint candies during the broil step for a festive twist.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. Before serving, bring to room temperature or warm slightly in the microwave for 10-15 seconds. Frosted brownies do not freeze well, as the marshmallow topping may change texture upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of granulated sugar?

Granulated sugar helps provide structure and texture in brownies, so it’s best to use it as specified. Powdered sugar might alter the texture and make the brownies too soft.

How do I know when the brownies are done baking?

The best way is to insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter. This ensures the brownies remain fudgy and not overbaked.

Hot Chocolate Brownies with Marshmallow Frosting Bliss Recipe

Print Recipe

★★★★★

4.7 from 760 reviews

Indulge in the rich, fudgy goodness of Hot Chocolate Brownies topped with fluffy marshmallow frosting and mini marshmallows. This nostalgic dessert combines deep cocoa flavor with a sweet, toasted marshmallow finish, perfect for cozy gatherings or holiday treats. The brownies are moist and chocolaty with a luscious marshmallow frosting that adds a delightful texture and sweetness.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 9 to 12 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownies

• 1 cup Unsweetened cocoa powder (High-quality cocoa is key for the best results.)
• 1 cup All-purpose flour (Can substitute with gluten-free flour if needed.)
• 1 cup Granulated sugar (Brown sugar can be used for extra moistness.)
• 2 large Eggs (Room temperature eggs help achieve optimal texture.)
• 1/2 cup Butter (Can replace with vegetable oil for a dairy-free alternative.)
• 1 tbsp Vanilla extract (Pure vanilla extract enhances flavor.)

Frosting & Topping

• 1 cup Marshmallow fluff (Opt for store-bought for convenience.)
• 1 cup Mini marshmallows (Perfect for garnishing.)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan to ensure the brownies don’t stick.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the cocoa powder, all-purpose flour, and granulated sugar. Whisk well until these dry ingredients are evenly combined to avoid lumps.
3. Combine Wet Ingredients: In a separate bowl, melt the butter gently, then whisk in the room temperature eggs and vanilla extract until the mixture is smooth and homogeneous.
4. Make Brownie Batter: Pour the wet ingredients into the dry ingredients bowl and mix until you achieve a smooth, consistent batter without overmixing, to maintain a tender texture.
5. Bake Brownies: Pour the batter into the prepared baking pan, spreading evenly. Bake in the preheated oven for 25 minutes, checking doneness with a toothpick inserted in the center—it should come out with a few moist crumbs but no wet batter.
6. Prepare Frosting: While the brownies bake and cool, beat the marshmallow fluff until it is fluffy and smooth to create a light, spreadable frosting.
7. Cool and Frost Brownies: Once baked, allow the brownies to cool completely in the pan to room temperature. Then spread the marshmallow fluff evenly over the surface.
8. Toast Frosting (Optional): For a toasted finish, place the frosted brownies under the broiler for 1-2 minutes, watching carefully to avoid burning the marshmallows.
9. Chill and Serve: Chill the frosted brownies in the refrigerator for about an hour to set the frosting before slicing into squares. Garnish with mini marshmallows on top just before serving for extra texture and visual appeal.

Notes

• For a dairy-free option, substitute the butter with vegetable oil, but be aware the texture might be slightly different.
• Using brown sugar instead of granulated sugar will add moisture and a slight caramel flavor to the brownies.
• Make sure the eggs are at room temperature to help the batter blend smoothly and improve the brownie texture.
• Keep a close eye when broiling the frosting, as marshmallows can burn quickly under high heat.
• Gluten-free flour can be used as a one-to-one substitute if gluten intolerance is a consideration.

Keywords: hot chocolate brownies, marshmallow frosting, chocolate dessert, fudgy brownies, toasted marshmallow topping, holiday brownies