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Ultimate Fudgy Hot Chocolate Brownies with Toasted Marshmallow Swirl

A close-up of a fudgy hot chocolate brownies slice topped with toasted marshmallow and chocolate chips.
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Bake these rich, fudgy hot chocolate brownies that capture the flavor of your favorite winter drink. This recipe uses hot cocoa mix for deep flavor and includes a gooey marshmallow swirl and a toasted marshmallow topping for the ultimate cozy dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup hot chocolate mix (standard packet type)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows (for swirling)
  • 1 cup large marshmallows or marshmallow fluff (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 for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, hot chocolate mix, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Pour half of the batter into the prepared pan and spread evenly.
  8. Sprinkle the 1 cup of mini marshmallows evenly over the batter layer.
  9. Carefully spoon the remaining batter over the marshmallows and spread gently to cover.
  10. Bake for 25 to 30 minutes. The edges should look set, but the center should still be slightly soft for a fudgy texture.
  11. Remove the pan from the oven. Immediately top the brownies with the large marshmallows or spread marshmallow fluff evenly over the top.
  12. Return the pan to the oven for 3 to 5 minutes, watching closely, until the marshmallows are puffed and lightly toasted.
  13. Let the brownies cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.

Notes

  • For an extra rich chocolate flavor, substitute 1/4 cup of the all-purpose flour with cake flour.
  • If you prefer a marshmallow swirl throughout the entire brownie, reserve 1/2 cup of the batter and stir the 1 cup of mini marshmallows into the main batter before spreading. Then, dollop the reserved batter on top and swirl gently with a knife.
  • To achieve a perfectly toasted marshmallow topping without overbaking the brownies, use a kitchen torch after the initial bake.

Nutrition

Find it online: https://cookingbymia.com/hot-chocolate-brownies/