Easy Hot Cocoa Brownies
Fudgy brownies packed with hot cocoa mix, melty chocolate chips, and a toasty marshmallow top. Cozy mug-of-cocoa vibes in every bite.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted and slightly cooled
- 0.9 cup granulated sugar
- 0.25 cup light brown sugar packed
- 2 large eggs room temperature
- 1.5 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour spooned and leveled
- 0.75 cup hot cocoa mix
- 2 tbsp unsweetened cocoa powder
- 0.5 tsp baking powder
- 0.5 tsp kosher salt
- 0.75 cup semisweet chocolate chips
- 1 cup mini marshmallows for topping
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment and lightly grease.
- Melt the butter and let it cool for 5 minutes so it doesn’t scramble the eggs.
- Whisk melted butter with granulated and brown sugars until glossy and combined.
- Add eggs and vanilla; whisk until smooth. Stir in the milk.
- In a separate bowl, whisk flour, hot cocoa mix, cocoa powder, baking powder, and salt.
- Fold dry ingredients into the wet mixture just until no dry pockets remain.
- Stir in chocolate chips and spread the batter evenly into the prepared pan.
- Bake 23–28 minutes until the center is just set. Scatter mini marshmallows over the top for the last 5 minutes to puff and lightly toast.
- Cool in the pan on a rack for at least 20 minutes. Lift out and slice into squares.
Notes
Try a peppermint twist: swap 1/2 tsp vanilla for peppermint extract and sprinkle crushed candy canes on top. For a mocha vibe, add 1 tsp instant espresso powder to the dry ingredients. Store leftovers airtight at room temperature up to 3 days or freeze sliced brownies up to 2 months; warm briefly to refresh.
This recipe is an original creation inspired by classic Easy Hot Cocoa Brownies flavors. All ingredient ratios and instructions are independently developed.