Hot Cocoa Brownies
Hot Cocoa Brownies made with butter, sugar, semi-sweet chocolate chips, flour, hot cocoa mix, salt, eggs, vanilla extract, and marshmallows.
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Servings: 16 brownies
Ingredients
Hot Cocoa Brownies
- 1/2 c unsalted butter
- 3/4 c granulated sugar
- 4 oz semi-sweet chocolate chips
- 3/4 c all-purpose flour
- 1/4 c hot cocoa mix
- 1/2 tsp fine salt
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 8 large marshmallows cut in half
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking pan.
- Spray a 9x9-inch baking pan with baking spray and line it with parchment paper. Set aside.
Melt the butter and sugar.
- In a microwave-safe bowl, combine the unsalted butter and granulated sugar. Microwave in 30-second intervals until the butter is melted and the mixture is hot and slightly bubbling around the edges. This will typically require 3 to 4 intervals, depending on the temperature of the butter.
Add the chocolate chips.
- Once the butter and sugar mixture is hot and bubbling slightly, whisk in the semi-sweet chocolate chips until melted and smooth.
Add the dry ingredients.
- Add the all-purpose flour, hot cocoa mix, and fine salt to the chocolate mixture.
Combine the batter.
- Whisk until the dry ingredients are fully incorporated.
Add the eggs.
- Whisk in the eggs one at a time, mixing well after each addition.
Add the vanilla.
- Whisk in the vanilla extract until fully combined.
Transfer the batter.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
Bake the brownies.
- Bake for 25 minutes.
Add the marshmallows.
- Remove the brownies from the oven and arrange the halved marshmallows in a grid-like pattern over the top.
Warm the marshmallows.
- Return the brownies to the oven and bake for an additional 2 to 3 minutes, or until the marshmallows are warmed and lightly golden.
Press the marshmallows.
- Remove the brownies from the oven. Using the back of a spoon, gently press the marshmallows down slightly.
Finish baking.
- Return the brownies to the oven and bake for an additional 2 to 3 minutes, or until the marshmallows are fully golden.
Cool completely.
- Remove the brownies from the oven and allow them to cool completely in the pan.
Slice and serve.
- Use the parchment paper to lift the cooled brownies from the pan. Cut into 16 squares and serve.
Notes
To make these Hot Cocoa Brownies gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Verify that the hot cocoa mix, semi-sweet chocolate chips, marshmallows, vanilla extract, baking spray, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, measuring cups, utensils, baking pan, and parchment paper to prevent cross-contact with gluten-containing ingredients.