Hot Chocolate Brownies with Marshmallow Frosting Recipe
Indulge in the ultimate chocolate treat with these Hot Chocolate Brownies topped with a luscious Marshmallow Frosting Bliss. Rich, fudgy brownies infused with high-quality cocoa powder and a smooth marshmallow topping create the perfect balance of chocolatey decadence and fluffy sweetness. Finished with toasted mini marshmallows for that irresistible campfire flavor, these brownies are sure to delight any dessert lover.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 16 brownies (8x8 inch pan, 2x2 inch squares) 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Ingredients
- 1 cup Unsweetened cocoa powder (High-quality cocoa is key for the best results.)
- 1 cup All-purpose flour (Can substitute with gluten-free flour if needed.)
- 1 cup Granulated sugar (Brown sugar can be used for extra moistness.)
- 2 large Eggs (Room temperature eggs help achieve optimal texture.)
- 1/2 cup Butter (Can replace with vegetable oil for a dairy-free alternative.)
- 1 tbsp Vanilla extract (Pure vanilla extract enhances flavor.)
Frosting and Topping
- 1 cup Marshmallow fluff (Opt for store-bought for convenience.)
- 1 cup Mini marshmallows (Perfect for garnishing.)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the unsweetened cocoa powder, all-purpose flour, and granulated sugar. Whisk these dry ingredients until they are fully combined and aerated.
- Combine Wet Ingredients: In a separate bowl, melt the butter gently, then whisk in the room temperature eggs and pure vanilla extract until the mixture turns smooth and creamy.
- Form the Batter: Gradually add the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and uniform, with no lumps.
- Bake the Brownies: Pour the prepared batter into the baking pan, spreading it evenly. Bake in the oven for about 25 minutes. Test doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but no raw batter.
- Prepare Marshmallow Frosting: While the brownies bake and cool, beat the marshmallow fluff until it becomes fluffy and smooth, ensuring easy spreading.
- Frost the Brownies: Once the brownies have completely cooled to room temperature, spread the marshmallow fluff evenly across the top to form a thick frosting layer.
- Optional Toasting: For a delightful toasted marshmallow flavor, place the frosted brownies under the oven broiler for 1-2 minutes, watching carefully to avoid burning. The marshmallows should turn golden and slightly caramelized.
- Chill and Serve: Refrigerate the brownies for about one hour to set the frosting. Before serving, garnish with mini marshmallows for extra texture and visual appeal, then slice into squares and enjoy.
Notes
- Use high-quality unsweetened cocoa powder for the richest chocolate flavor.
- Room temperature eggs improve the texture and help with even mixing.
- Substitute brown sugar for granulated sugar if you prefer moister brownies.
- Vegetable oil can replace butter to make this recipe dairy-free.
- Be cautious when broiling the marshmallow frosting; it can burn quickly, so watch closely.
- You can use gluten-free flour to make this recipe gluten-free if needed.
- Allow brownies to cool completely before frosting to prevent melting the marshmallow fluff.
Keywords: hot chocolate brownies, marshmallow frosting, chocolate dessert, fudgy brownies, toasted marshmallows
