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Hot Cocoa Brownies

Cocoa topped with marshmallows in a brownie form!

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Photo: 12 Tomatoes Creative Team

Winter’s biting chill is staved away thanks to a cup of hot cocoa. Piping hot and adorned with a variety of holiday toppings, it’s the perfect drink to begin or wind down a day. Here the festive drink gets a dessert makeover in the form of decadent chewy Hot Cocoa Brownies.

Photo: 12 Tomatoes Creative Team

When we think of hot cocoa mix, we generally think of making a drink and not baking with it, but it’s a great addition to baked goods! Here, the hot cocoa acts like the cocoa powder in the batter, giving it a mild but deeply satisfying chocolaty taste! After heating up the butter and sugar, chocolate gets added and melted, giving the brownie batter an extra boost of chocolate flavor. 

A small handful of dry ingredients gets added to the batter, preceded by the eggs and vanilla. 

Photo: 12 Tomatoes Creative Team
Photo: 12 Tomatoes Creative Team

Pour the brownie batter into the prepared pan and bake it for about twenty-five minutes. Pull the brownies out of the oven and set marshmallows on top. A classic large marshmallow cut in half is the perfect size.

Photo: 12 Tomatoes Creative Team
Photo: 12 Tomatoes Creative Team
Photo: 12 Tomatoes Creative Team

Bake the brownies for two to three more minutes, and then use a spoon to flatten the marshmallows onto the brownie. Put the brownies back into the oven to give them a chance to get golden. 

Photo: 12 Tomatoes Creative Team

Let the brownies cool completely before slicing up and serving!

Photo: 12 Tomatoes Creative Team

The result? It’s like the winter season is in a bite! The brownie is chewy, rich, and fudgey, but has more of a pleasant mellow chocolaty flavor that makes it easy to eat square after square! 

Photo: 12 Tomatoes Creative Team
Photo: 12 Tomatoes Creative Team

Marshmallows on the top drive home that delightful hot cocoa feeling to the brownies, making them taste super special.

Photo: 12 Tomatoes Creative Team

It’s a great treat to have with a cold glass of milk, or better yet, it’d pair perfectly with a mug of hot cocoa!

Yield(s): Makes about 16 brownies

15m prep time

30m cook time

5.0
Rated by 2 reviewers

Allergens: Wheat, Eggs, Gluten

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Ingredients
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 4 ounces semi-sweet chocolate chips
  • 3/4 cup all-purpose flour
  • 1/4 cup hot cocoa mix
  • 1/2 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 large marshmallows, cut in half
Preparation
  1. Preheat oven to 350°F and spray a 9x9 baking pan with baking spray and line it with parchment paper, set aside.
  2. In a microwave-safe bowl, melt butter and sugar in 30-second intervals until the butter is melted and the mixture is looking hot and bubbling slightly around the sides. It’ll probably take 3 to 4 30-second intervals to get to this stage (depends on how cold the butter is).
  3. Once the butter-sugar mixture is bubbling, whisk in the chocolate chips.
  4. Add in the flour, hot cocoa mix, and salt, whisking to combine.
  5. Whisk eggs in one at a time followed by the vanilla.
  6. Pour brownie batter into the prepared pan and bake for 25 minutes.
  7. Remove from the oven and place marshmallows in a grid-like pattern over the brownies and return the brownies to the oven to bake for an additional 2 to 3 minutes or until the marshmallows are warmed up and a bit golden on top.
  8. Pull the brownies out of the oven. Using the back of a spoon and press the marshmallows down a bit. Return to the oven to bake for another 2 to 3 minutes or until completely golden.
  9. Let brownies cool completely before removing from the pan and cutting.

Recipe adapted from Crumb Blog and Broma Bakery.