Description
Indulge in these Decadent Hot Chocolate Brownies topped with a dreamy, fluffy marshmallow frosting. These rich and fudgy brownies are infused with unsweetened cocoa powder and a perfect blend of sugars for sweetness. The gooey marshmallow frosting combined with mini marshmallows, chocolate flakes, and chopped nuts on top makes them a delightful treat for chocolate lovers and marshmallow fans alike.
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 and Toppings
- 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, combine the unsweetened cocoa powder, granulated sugar, and brown sugar. Add the melted butter and mix well until the mixture is smooth and glossy. Beat in the eggs one at a time, ensuring each is fully incorporated.
- Add Dry Ingredients: Gradually sift in the all-purpose flour and salt into the wet mixture. Fold gently using a spatula until just combined, being careful not to overmix to maintain a fudgy texture.
- Bake the Brownies: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined 9×13 inch baking pan. Spread evenly and bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Prepare the Marshmallow Frosting: Immediately after removing the brownies from the oven, spread the marshmallows or marshmallow fluff evenly over the hot brownies so they melt slightly into a creamy frosting.
- Add Toppings: Sprinkle mini marshmallows, chocolate flakes, and chopped nuts evenly over the gooey marshmallow frosting.
- Cool and Set: Allow the brownies to cool at room temperature completely before slicing into 12 squares to let the marshmallow frosting set and toppings adhere beautifully.
Notes
- You can substitute all-purpose flour with a gluten-free flour blend to make the brownies gluten-free.
- Using Dutch-processed cocoa powder will enhance the chocolate flavor and make the brownies richer.
- For a nut-free version, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin seeds.
- Room temperature eggs help the batter combine more evenly and create a better texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.