Description
These Hot Chocolate Brownies combine rich, fudgy chocolate with a gooey marshmallow topping, perfect for cozy desserts. Made with high-quality bittersweet chocolate chips, unsweetened cocoa, and mini marshmallows, these brownies offer a decadent twist on a classic treat, baked to perfection with a shiny top and a fudgy center.
Ingredients
Scale
Brownie Batter
- 3 large eggs
- 1 cup all‑purpose flour
- 1 ¼ cups bittersweet chocolate chips (good quality)
- ¼ cup unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ½ cup unsalted butter
- ⅝ cup mini marshmallow bits
Topping
- Extra mini marshmallows for sprinkling on top
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8‑inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
- Melt butter and chocolate: In a saucepan over low heat, gently melt the unsalted butter and bittersweet chocolate chips. Stir in unsweetened cocoa powder and mix until smooth. Allow this mixture to cool slightly to avoid cooking the eggs in the next step.
- Mix eggs and sugar: In a large bowl, whisk together the eggs, granulated sugar, and pure vanilla extract until the mixture becomes frothy and well combined.
- Combine mixtures: Pour the cooled chocolate and butter mixture into the egg mixture, stirring thoroughly to incorporate all ingredients evenly.
- Add dry ingredients: Gently fold in the all-purpose flour and salt until just combined, taking care not to overmix to preserve a tender texture.
- Add marshmallows: Fold in the mini marshmallow bits evenly throughout the batter.
- Prepare to bake: Pour the batter into the prepared baking pan and evenly sprinkle additional mini marshmallows over the top for a delightful gooey topping.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is shiny, the edges feel firm, and the center has a slight wobble indicating a fudgy interior.
- Cool and serve: Allow the brownies to cool completely in the pan to set the texture properly before slicing into 16 pieces and serving.
Notes
- For best texture, do not overbake; the center should remain slightly soft.
- Use high-quality bittersweet chocolate chips for a richer flavor.
- Line your pan with parchment paper for easy brownie removal and clean-up.
- Cool the chocolate mixture before combining with eggs to prevent curdling.
- Store leftovers in an airtight container at room temperature for up to 3 days.
