These hot chocolate brownies are easy to make and taste fantastic. A chewy brownie cup topped with a marshmallow and drizzled in melted chocolate – they’re amazing!
These hot chocolate brownies are truly magical.
Brownies are one of my all-time favorite treats. I rarely bake a full pan because it’s too tempting to eat half of it myself, so I try to limit how often I make them.
Oddly enough, I’m not usually a huge fan of marshmallows.
I know it sounds strange — who doesn’t like marshmallows? For me, they’re only appealing when toasted over a fire and turned into a s’more. Mostly I’m there for the melty chocolate and graham crackers.
So when I tried one of these hot chocolate brownies and immediately set three aside for my kids while sending the rest to my husband’s office, that says a lot. Even the marshmallow topping won me over.
That’s high praise coming from someone who usually skips the marshmallow part.
Or maybe I just really love chocolate.
Either way, these hot chocolate brownie cups are divine and worth making right now. They’re especially fun for the holidays but work any time you want a special treat.
Can you use hot chocolate powder instead of cocoa powder in brownies?
No — hot chocolate powder is not a good substitute for unsweetened cocoa powder in brownie recipes. Hot chocolate mixes typically contain powdered milk and added sugar, which will change the texture and sweetness of the batter. Use unsweetened cocoa powder for true chocolate flavor and to control the sugar level in the recipe.
How to make Hot Chocolate Brownies:
- These brownies come together quickly. Because they’re individual cups, you’ll portion the batter into a muffin tin rather than a baking pan.
- Grease the muffin tin well with non-stick spray or butter to prevent sticking.
- Allow the brownie cups to cool completely in the tin before removing them. If you try to remove them while warm they can fall apart. When cool, slide a butter knife around the edge of each cup and lift them out carefully.
- If you prefer smaller portions, you can make mini brownie cups. Reduce the baking time by about 6 minutes, top with a mini marshmallow, and bake an additional 1–2 minutes until the marshmallow puffs.
More brownies to try
- Two Bite Brownies
- Raspberry Cheesecake Brownies
- Flourless Peanut Butter Brownies
- Pumpkin Cheesecake Brownies
- Peppermint Brownie Truffles
Hot Chocolate Brownies
These hot chocolate brownies are easy to make and taste fantastic. A chewy brownie cup topped with a marshmallow and drizzled in melted chocolate – they’re amazing!
15 minutes
10 minutes
25 minutes
Ingredients
- 2/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup mini semi sweet chocolate chips
- 6 large marshmallows, cut in half
- 1/3 cup chopped semi-sweet chocolate (or chocolate chips)
- sprinkles (optional)
Instructions
- Preheat the oven to 350°F. Lightly spray a muffin tin with non-stick cooking spray and set aside.
- In a stand mixer or with an electric mixer, cream together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
- Add the eggs and mix until fully combined.
- Whisk together the flour, unsweetened cocoa powder, salt, and baking soda.
- Add the dry ingredients to the butter mixture and mix until combined.
- Stir in the mini chocolate chips.
- Scoop the batter into the prepared muffin tin, dividing it evenly between 12 cups and smoothing the tops.
- Bake for 7–8 minutes, until the tops are just starting to set. Do not overbake; they will finish baking with the marshmallow on top.
- Remove from the oven and press half a marshmallow (cut side down) into the center of each brownie cup.
- Return to the oven and bake 2–3 more minutes, until the marshmallows are puffed and the brownies are fully baked. Watch closely.
- Let the brownie cups cool completely in the tin before removing. Slide a butter knife around each cup to help release them.
- Melt the chopped semi-sweet chocolate at 50% power in the microwave for 2–3 minutes, stirring every 30 seconds until nearly melted. Stir until smooth, transfer to a piping bag or ziplock, snip the corner, and drizzle over the cooled brownies. Add sprinkles if desired.
- Store in an airtight container at room temperature for 3–5 days.
Recommended Products
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Fry’s Premium Baking Cocoa Unsweetened -
Bosch Universal Plus Stand Mixer
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Measuring Cups/Spoons
Nutrition Information:
Yield:
12
Serving Size:
1 brownie
Amount Per Serving:
Calories: 326Total Fat: 16gSaturated Fat: 9.8gCholesterol: 58mgSodium: 214mgCarbohydrates: 46.2gFiber: 2.7gSugar: 29.3gProtein: 3.5g