Print

Fudgy Hot Chocolate Brownies with Toasted Marshmallow Frosting

A close-up of a fudgy hot chocolate brownies square topped with fluffy, toasted marshmallow.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, fudgy brownies that taste like a warm cup of hot chocolate, topped with a lightly toasted marshmallow frosting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup semi-sweet chocolate chips
  • For Frosting: 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon marshmallow fluff or extract
  • Pinch of salt
  • For Topping: 1 cup mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, espresso powder (if using), and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Spread the batter evenly into the prepared pan.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  9. While the brownies cool completely, prepare the frosting. Beat the softened butter until creamy. Gradually add the powdered sugar, milk, vanilla, marshmallow fluff, and salt. Beat until smooth and fluffy.
  10. Spread the frosting evenly over the cooled brownies.
  11. Arrange the mini marshmallows over the frosting layer.
  12. Place the pan under a preheated broiler for 1 to 2 minutes, watching constantly, until the marshmallows are lightly golden brown and toasted. Remove immediately and let cool before slicing.

Notes

  • For a deeper chocolate flavor, use Dutch-processed cocoa powder.
  • If you do not have marshmallow fluff, you can use 1/4 cup of marshmallow creme in the frosting recipe.
  • To toast the marshmallows without the broiler, use a kitchen torch directly over the surface.

Nutrition

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