Description
Indulge in these Decadent Hot Chocolate Brownies topped with a Dreamy Marshmallow Frosting. Rich, fudgy brownies combine smooth cocoa and both brown and granulated sugars, creating a deep chocolate flavor. The luscious marshmallow frosting, enhanced with mini marshmallows, chocolate flakes, and chopped nuts, adds the perfect sweet and crunchy finishing touch to this irresistible dessert.
Ingredients
Scale
Brownie Base
- 1 cup Unsweetened Cocoa Powder (Consider using Dutch-processed for richer taste)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1/2 cup Butter (Melted)
- 2 large Eggs (Room temperature)
- 1 cup All-Purpose Flour (Can substitute with gluten-free blend)
- 1/2 teaspoon Salt
Marshmallow Frosting
- 2 cups Marshmallows (Or marshmallow fluff)
- 1 cup Mini Marshmallows
- 1/2 cup Chocolate Flakes
- 1/2 cup Chopped Nuts
Instructions
- Prepare the Brownie Batter: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the eggs one at a time, ensuring each is fully incorporated. Sift in the unsweetened cocoa powder, all-purpose flour, and salt, then gently fold to combine into a smooth batter without overmixing.
- Bake the Brownies: Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper. Pour the brownie batter evenly into the pan and spread it out smoothly. Bake for approximately 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow brownies to cool completely in the pan.
- Make the Marshmallow Frosting: In a heatproof bowl set over simmering water (double boiler method), gently melt the marshmallows or marshmallow fluff until smooth and creamy, stirring frequently to prevent burning. Once melted, take off the heat and allow to cool slightly but not set.
- Apply Frosting and Toppings: Spread the warm marshmallow frosting evenly over the cooled brownies. Immediately sprinkle the mini marshmallows, chocolate flakes, and chopped nuts over the top before the frosting sets to ensure they adhere well.
- Set and Serve: Allow the frosting to fully set at room temperature or refrigerate briefly for about 15 minutes. Once set, cut the brownies into 12 equal pieces and serve. Enjoy your rich, fudgy hot chocolate brownies with a gooey and crunchy marshmallow topping!
Notes
- Using Dutch-processed cocoa powder enhances the chocolate richness but natural cocoa powder works well too.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Make sure brownies are completely cooled before frosting to prevent melting the marshmallow topping.
- Chopped nuts like walnuts or pecans add a nice texture but can be omitted for nut allergies.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
