Introduction

The aroma of rich chocolate combined with fluffy marshmallow frosting makes these Hot Chocolate Brownies a true treat. This recipe delivers moist, fudgy brownies topped with a sweet, creamy marshmallow layer, perfect for cozying up on chilly days or impressing guests at your next gathering.

A close-up of a two-layer square brownie dessert placed on a white marbled surface, each brownie layer is dark brown and moist with a thick white marshmallow layer in between. The top is covered with melted chocolate, glossy and smooth, topped with several whole toasted marshmallows showing a light golden-brown hue on their surface. Scattered mini marshmallows surround the brownies, adding texture contrast and a casual look. The background is softly blurred with more brownie squares topped with toasted marshmallows. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan.
Step 2: In a large mixing bowl, sift together the cocoa powder, flour, and sugar. Whisk until well combined.
Step 3: In a separate bowl, melt the butter, then whisk in the eggs and vanilla extract until smooth. Combine this with the dry ingredients and mix until the batter is smooth.
Step 4: Pour the batter into the prepared pan and bake for 25 minutes. Check doneness by inserting a toothpick—it should come out with a few moist crumbs.
Step 5: While the brownies bake, beat the marshmallow fluff until it’s light and smooth, preparing it for the frosting.
Step 6: Let the brownies cool completely in the pan, then spread the marshmallow fluff evenly over the top.
Step 7: For an optional toasted finish, place the frosted brownies under the broiler for 1-2 minutes, watching closely to avoid burning.
Step 8: Chill the brownies in the refrigerator for about an hour before slicing into squares and serving.

Tips & Variations

For extra richness, substitute half the butter with melted dark chocolate.
Use brown sugar instead of granulated sugar to add moisture and a slight caramel note.
Add a pinch of espresso powder to enhance the chocolate flavor without adding coffee taste.
Replace mini marshmallows with toasted coconut flakes for a different texture and flavor twist.
Store-bought marshmallow fluff is the easiest choice, but homemade marshmallow cream can add a special touch.

Storage

Store the brownies covered in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Before serving refrigerated brownies, allow them to come to room temperature or warm gently to soften the frosting. These brownies freeze well; wrap them tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

The image shows two thick layers of dark, moist chocolate cake stacked with a thick white marshmallow layer in the middle. On top is a shiny dark chocolate layer that looks smooth and glossy. Several small toasted marshmallows, lightly browned on top, are scattered on the chocolate and around the cake on a white marbled surface. The texture of the cake looks rich and crumbly, contrasting with the soft and fluffy marshmallow layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cocoa powder?

Yes. Natural unsweetened cocoa powder is best for this recipe, but Dutch-processed cocoa can be used as well; just note that it may slightly affect the brownie’s texture and flavor.

Is it possible to make these brownies dairy-free?

Absolutely. Substitute the butter with vegetable oil or a dairy-free margarine, and use dairy-free marshmallow fluff to keep the recipe dairy-free.