Description

Indulge in the rich, chocolatey goodness of Hot Chocolate Brownies topped with a fluffy marshmallow frosting. These decadent brownies combine the deep flavor of unsweetened cocoa with a soft, moist texture, then topped with sweet marshmallow fluff and mini marshmallows for a nostalgic treat perfect for cozy gatherings or holiday celebrations.

Ingredients

Scale

Brownie Batter

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 and Garnish

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

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and prepare an 8×8 inch baking pan by greasing it or lining it with parchment paper for easy removal.
Combine Dry Ingredients: In a large mixing bowl, sift together the unsweetened cocoa powder, all-purpose flour, and granulated sugar to ensure an even and lump-free mixture.
Mix 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 homogenous.
Combine Batter: Gradually add the wet ingredients into the dry ingredients, mixing thoroughly until you achieve a smooth, consistent batter with no flour pockets.
Bake the Brownies: Pour the batter evenly into the prepared pan and bake for approximately 25 minutes. Use a toothpick inserted into the center to test doneness; it should come out with a few moist crumbs but no wet batter.
Prepare the Frosting: While the brownies bake and begin to cool, beat the marshmallow fluff with a spoon or mixer until it becomes fluffy and spreadable.
Cool the Brownies: Allow the baked brownies to cool completely in the pan to room temperature to set their structure before frosting.
Frost the Brownies: Spread the marshmallow fluff evenly over the cooled brownies, covering the entire surface smoothly.
Toast the Frosting (Optional): For an added toasted marshmallow flavor and appearance, place the frosted brownies under the broiler for 1-2 minutes, watching carefully to avoid burning.
Chill and Serve: Refrigerate the brownies for about one hour to let the frosting set firmly. Garnish with mini marshmallows on top before slicing into squares and serving.

Notes

You can substitute all-purpose flour with gluten-free flour to make the brownies gluten-free.
Using brown sugar instead of granulated sugar adds moisture and a subtle caramel note.
For a dairy-free version, replace butter with vegetable oil or a vegan butter substitute.
Be cautious when broiling the marshmallow frosting; it can burn quickly if left unattended.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: hot chocolate brownies, marshmallow frosting, chocolate brownies, dessert recipe, holiday treats, marshmallow brownies, baked brownies