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Divine 3-Step Hot Chocolate Brownies Magic

hot chocolate brownies
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Bake rich, fudgy brownies that taste just like your favorite mug of hot chocolate, complete with a gooey marshmallow swirl inside and a toasted topping for that perfect s’mores finish. Tariq shares this comforting winter favorite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional, deepens chocolate flavor)
  • 1/2 teaspoon salt
  • 1 cup hot cocoa mix (any brand)
  • 1 cup mini marshmallows
  • Extra marshmallows for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal. Grease the paper lightly.
  2. Melt the butter in a saucepan over medium heat. Remove from heat.
  3. Whisk in both sugars until fully combined. The mixture will look grainy.
  4. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, espresso powder (if using), and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Pour half of the batter into the prepared pan. Sprinkle 1 cup of hot cocoa mix evenly over the batter. Gently dollop the 1 cup of mini marshmallows over the hot cocoa mix layer. Pour the remaining batter over the top, spreading carefully to cover.
  8. Bake for 25 to 30 minutes. The edges should look set, but the center should still be slightly soft.
  9. Remove the pan from the oven. Immediately sprinkle the extra marshmallows over the top. Return the pan to the oven for 2 to 4 minutes, watching closely, until the topping is golden brown and toasted.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Notes

  • For the fudgiest texture, do not overbake the brownies. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  • Chef Tariq recommends using high-quality cocoa powder for the best chocolate depth.
  • Allow the brownies to cool fully before slicing; this helps them set into clean, fudgy squares.

Nutrition

Find it online: https://savoryskies.com/divine-3-step-hot-chocolate-brownies-magic/