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Ultimate Fudgy Hot Chocolate Brownies with Toasted Marshmallow Swirl

A close-up of a fudgy hot chocolate brownies square topped with melted chocolate chips and toasted marshmallow.
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You can make these incredibly fudgy hot chocolate brownies easily. They capture the deep flavor of your favorite hot cocoa and feature a simple marshmallow swirl, making them the perfect cozy winter dessert or holiday treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup hot cocoa mix (standard packet type)
  • 1 cup all-purpose flour
  • 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 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 bowl, whisk together the cocoa powder, hot cocoa mix, flour, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only 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. Spoon the remaining batter over the marshmallows, spreading gently to cover as much as possible.
  10. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. This keeps them fudgy.
  11. Remove the pan from the oven. Immediately sprinkle the remaining 1 cup of mini marshmallows over the hot brownies.
  12. Return the pan to the oven for 2 to 4 minutes, watching closely, until the top 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 the best fudgy texture, avoid baking longer than necessary. A slightly underdone center sets up as it cools.
  • If you prefer a marshmallow frosting instead of a swirl, prepare a simple buttercream and fold in 1/4 cup of hot cocoa mix before spreading it on the cooled brownies, then top with toasted marshmallows.
  • To toast the marshmallows easily, use a kitchen torch after the initial bake.

Nutrition

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

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