Hot Cocoa Brownies

The Ultimate Fudgy Brownies with a Cozy Twist

Hot Cocoa Brownies bring the rich, chocolatey decadence of classic brownies with a nostalgic touch of hot cocoa—complete with melty marshmallows and a hint of warmth from cocoa mix. With just 15 minutes of prep and a total bake time of 30 minutes, these brownies are a quick and irresistible treat for any chocolate lover.

The Story Behind Hot Cocoa Brownies

Growing up, nothing felt more comforting than a mug of hot cocoa on a chilly day. The warm, chocolatey drink was a staple in our house, often topped with a mountain of marshmallows that would slowly melt into a creamy dream. One winter, while baking my usual batch of brownies, I had the idea to mix in hot cocoa powder, and the result was magical—extra rich, slightly chewy, and infused with a hint of nostalgia.

These brownies combine everything I love about hot cocoa in a handheld form. They have that deep cocoa flavor, gooey marshmallows, and just the right amount of chocolate chips for an extra indulgent bite. Plus, they’re easy to customize—add crushed peppermint for a festive touch or a drizzle of caramel for extra decadence.

Key Ingredients & Substitutions

For the Brownies:

• Hot Cocoa Mix – Adds sweetness and a nostalgic flavor.
• Unsweetened Cocoa Powder – Deepens the chocolate richness.
• Butter – Ensures a moist, fudgy texture.
• Brown Sugar & Granulated Sugar – A mix of both creates the perfect chewiness.
• Eggs – Essential for structure and richness.
• Flour – Provides the right balance of density and tenderness.
• Chocolate Chips – Melt into the batter for extra gooey goodness.

For the Topping:

• Mini Marshmallows – Toast up beautifully for the hot cocoa effect.
• Crushed Peppermint (Optional) – Adds a refreshing holiday twist.
• Drizzle of Chocolate or Caramel (Optional) – Takes the brownies to the next level.

Step-by-Step Instructions

Step 1: Prepare the Batter

Melt the butter and mix it with both sugars. Whisk in eggs one at a time until smooth. Stir in the hot cocoa mix and cocoa powder until well combined.

Step 2: Add Dry Ingredients

Gently fold in the flour, followed by chocolate chips. Mix until just combined.

Step 3: Bake

Pour the batter into a lined baking dish and bake at 350°F for 25 minutes. Remove from the oven and sprinkle mini marshmallows on top. Return to the oven for 5 more minutes, until the marshmallows are slightly golden.

Step 4: Cool & Serve

Let the brownies cool before slicing. Optionally, drizzle with melted chocolate or caramel for extra indulgence.

Expert Tips for the Best Hot Cocoa Brownies

1. Use High-Quality Cocoa Powder – The richer the cocoa, the deeper the chocolate flavor.
2. Don’t Overmix the Batter – This keeps the brownies soft and fudgy.
3. Broil for the Perfect Marshmallow Toast – A quick broil at the end creates that classic toasted marshmallow look.

Serving Suggestions

Hot Cocoa Brownies are perfect on their own but can also be enjoyed with:

• A scoop of vanilla or peppermint ice cream
• A mug of actual hot cocoa for the ultimate cozy pairing
• A dusting of powdered sugar for an extra festive touch

Storage & Reheating Tips

Refrigerating

Store in an airtight container at room temperature for up to 3 days.

Freezing

Freeze individual squares in a sealed container for up to 2 months. Thaw at room temperature before serving.

Reheating

Microwave for 10-15 seconds to bring back the gooey texture.

Frequently Asked Questions

Can I use regular cocoa instead of hot cocoa mix?

Yes! Just add an extra tablespoon of sugar to make up for the sweetness in hot cocoa mix.

What if I don’t have marshmallows?

You can skip them or substitute with white chocolate chips for a similar creamy effect.

Can I make these gluten-free?

Absolutely! Swap the flour for a 1:1 gluten-free baking mix.

Final Thoughts

Hot Cocoa Brownies are the perfect treat for chilly nights, holiday gatherings, or just when you need a little chocolatey comfort. Give them a try, and let me know in the comments how they turned out for you!

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