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Fudgy Hot Chocolate Brownies with Toasted Marshmallow Topping

A single, fudgy hot chocolate brownie topped with perfectly toasted marshmallows, resting on a white plate.
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Bake these rich, fudgy brownies that capture the cozy flavor of hot chocolate. This recipe uses simple ingredients to create a decadent chocolate square topped with gooey, toasted marshmallows for the ultimate winter treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup hot chocolate mix (standard packet type)
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows (for swirling)
  • 1 cup mini marshmallows (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
  3. Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, hot chocolate mix, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Stir in the chocolate chips.
  7. Pour half of the batter into the prepared pan and spread evenly. Sprinkle the first cup of mini marshmallows over the batter. Top with the remaining batter, spreading gently.
  8. Bake for 25 to 30 minutes. The edges should look set, but the center should still be slightly soft for a fudgy texture.
  9. Remove the pan from the oven. Immediately sprinkle the second cup of mini marshmallows evenly over the top.
  10. Return the pan to the oven for 2 to 4 minutes, watching closely, until the marshmallows are puffed and lightly toasted.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For an extra rich flavor, use a high-quality hot chocolate mix.
  • To toast the marshmallows perfectly after baking, you can use a kitchen torch for even browning.
  • If you prefer a thicker, fudgier brownie, use an 8×8 inch pan instead of 9×13, but reduce the baking time slightly.

Nutrition

Find it online: https://delicerecipe.com/hot-chocolate-brownies-recipe-fudgy/