Hot Chocolate Brownies with Marshmallow Frosting Bliss Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Frosting: While the brownies bake and cool, beat the marshmallow fluff until it is fluffy and smooth to create a light, spreadable frosting.
- 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.
- 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.
- 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
