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Fudgy Hot Chocolate Brownies with Toasted Marshmallow Topping

Close-up of fudgy hot chocolate brownies topped with thick, toasted marshmallow meringue.
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Bake these rich, fudgy hot chocolate brownies. They capture the flavor of your favorite winter drink and feature a gooey, toasted marshmallow topping.

Ingredients

Scale
  • 1 box (18.3 oz) brownie mix
  • Ingredients listed on brownie mix box (usually eggs, oil, water)
  • 1/2 cup hot chocolate mix (powdered)
  • 1 teaspoon instant espresso powder (optional, for deep flavor)
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows (for swirling)
  • 1 cup large marshmallows or mini marshmallows (for topping)
  • 1 tablespoon milk or cream (for drizzling, optional)

Instructions

  1. Preheat your oven to the temperature specified on the brownie mix box. Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter according to the box directions, but make one change: whisk in the 1/2 cup of hot chocolate mix and the optional espresso powder until fully combined.
  3. Stir in the 1 cup of chocolate chips.
  4. Pour half of the batter into the prepared pan. Sprinkle the 1 cup of mini marshmallows evenly over the batter layer. Gently spoon the remaining batter over the marshmallows.
  5. Bake for the time indicated on the box for fudgy brownies, checking a few minutes early.
  6. About 5 minutes before the brownies are done, remove them from the oven. Arrange the topping marshmallows evenly over the surface. Return the pan to the oven and bake until the marshmallows are puffed and lightly golden brown. Watch closely to prevent burning.
  7. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack.
  8. If desired, melt a small amount of chocolate or mix a tablespoon of powdered sugar with a teaspoon of milk to create a thin drizzle. Drizzle over the cooled brownies.
  9. Once cool, use the parchment overhang to lift the brownies out and cut them into squares.

Notes

  • Using instant espresso powder deepens the cocoa flavor without making the brownies taste like coffee.
  • For a toasted marshmallow finish, you can use a kitchen torch after the brownies come out of the oven for a more even toast.
  • If you want a marshmallow swirl inside, reserve 1/4 cup of the prepared batter and mix it with 1/4 cup of marshmallow fluff before layering.

Nutrition

Find it online: https://yumdrizzle.com/hot-chocolate-brownies-recipe/