Hot Chocolate Brownies (Fudgy Winter Treat) – Cozy, Gooey, and Rich

If a mug of hot cocoa could turn into a dessert, this would be it. These hot chocolate brownies are rich, fudgy, and packed with chocolate flavor—perfect for cold nights and holiday gatherings. They have a shiny top, a dense center, and just the right amount of marshmallow magic.

Serve them warm with a spoon or cooled in neat squares. Either way, they taste like pure winter comfort.

Print Recipe

Hot Chocolate Brownies (Fudgy Winter Treat) - Cozy, Gooey, and Rich

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 9 servings

Ingredients

• 1/2 cup (115 g) unsalted butter, plus more for the pan
• 4 oz (115 g) semi-sweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (35 g) unsweetened cocoa powder
• 1/4 cup (30 g) hot cocoa mix (regular or dark)
• 1/2 cup (65 g) all-purpose flour
• 1/4 tsp fine salt
• 1/2 cup (85 g) chocolate chips
• 1 cup mini marshmallows
• Optional: flaky sea salt for finishing

Instructions

• Prep the pan. Heat oven to 350°F (175°C).Line an 8-inch square pan with parchment, letting it overhang for easy lifting. Lightly grease.
• Melt the chocolate. In a heatproof bowl, melt butter and chopped chocolate together over a saucepan of simmering water or in the microwave in 20–30 second bursts. Stir until smooth.Cool 3–4 minutes.
• Whisk eggs and sugars. In a mixing bowl, whisk granulated sugar, brown sugar, and eggs for 45–60 seconds until slightly thick and glossy. Whisk in vanilla.
• Combine the chocolate. Slowly whisk the melted chocolate mixture into the egg mixture until fully blended.
• Add dry ingredients. Sift in cocoa powder, hot cocoa mix, flour, and salt. Fold gently with a spatula just until no dry streaks remain.Do not overmix.
• Fold in mix-ins. Stir in chocolate chips and half the mini marshmallows.
• Fill the pan. Spread the batter evenly. Scatter the remaining marshmallows on top.
• Bake. Bake 22–26 minutes, until the edges are set and the center has a slight jiggle. A toothpick should come out with moist crumbs, not wet batter.
• Finish and cool. Sprinkle with a pinch of flaky sea salt, if using.Cool in the pan at least 30–45 minutes before slicing for clean squares. For gooier brownies, serve warm with a spoon.

Why This Recipe Works

These brownies use melted butter and chocolate for a deep, fudgy base that never turns cakey. A touch of hot cocoa mix boosts the cozy flavor, while cocoa powder keeps the batter balanced and not too sweet.

Beating the sugar and eggs together adds that classic crackly top. Mini marshmallows melt into gooey pockets, and a sprinkle of chocolate chips guarantees extra richness. It’s simple, reliable, and absolutely decadent.

Ingredients

• 1/2 cup (115 g) unsalted butter, plus more for the pan
• 4 oz (115 g) semi-sweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (35 g) unsweetened cocoa powder
• 1/4 cup (30 g) hot cocoa mix (regular or dark)
• 1/2 cup (65 g) all-purpose flour
• 1/4 tsp fine salt
• 1/2 cup (85 g) chocolate chips
• 1 cup mini marshmallows
• Optional: flaky sea salt for finishing

How to Make It

1. Prep the pan. Heat oven to 350°F (175°C).

   Line an 8-inch square pan with parchment, letting it overhang for easy lifting. Lightly grease.

2. Melt the chocolate. In a heatproof bowl, melt butter and chopped chocolate together over a saucepan of simmering water or in the microwave in 20–30 second bursts. Stir until smooth.

   Cool 3–4 minutes.

3. Whisk eggs and sugars. In a mixing bowl, whisk granulated sugar, brown sugar, and eggs for 45–60 seconds until slightly thick and glossy. Whisk in vanilla.
4. Combine the chocolate. Slowly whisk the melted chocolate mixture into the egg mixture until fully blended.
5. Add dry ingredients. Sift in cocoa powder, hot cocoa mix, flour, and salt. Fold gently with a spatula just until no dry streaks remain.

   Do not overmix.

6. Fold in mix-ins. Stir in chocolate chips and half the mini marshmallows.
7. Fill the pan. Spread the batter evenly. Scatter the remaining marshmallows on top.
8. Bake. Bake 22–26 minutes, until the edges are set and the center has a slight jiggle. A toothpick should come out with moist crumbs, not wet batter.
9. Finish and cool. Sprinkle with a pinch of flaky sea salt, if using.

   Cool in the pan at least 30–45 minutes before slicing for clean squares. For gooier brownies, serve warm with a spoon.

How to Store

• Room temperature: Keep in an airtight container for up to 3 days. The marshmallows will soften but stay tasty.
• Refrigerator: Store up to 5 days for extra fudginess.

  Let sit at room temp 15 minutes before serving.

• Freezer: Wrap individual squares tightly and freeze up to 2 months. Thaw in the fridge overnight or microwave in 10–15 second bursts.

Health Benefits

These brownies are a treat, but there are a few small wins. Cocoa provides antioxidants, which support heart health. Using dark chocolate can reduce overall sugar while adding rich flavor.

Portioning into small squares helps with mindful indulgence. You can also add walnuts for healthy fats and a bit of protein.

What Not to Do

• Don’t overbake. Overbaking turns fudgy into cakey and dry.
• Don’t skip cooling. Cutting too soon leads to crumbling and melting marshmallows everywhere.
• Don’t overmix. Overmixing toughens brownies and kills that shiny top.
• Don’t use only cocoa powder. The melted chocolate is key for fudgy texture and depth.
• Don’t spread marshmallows too early if broiling. If you plan to broil for toastiness, add marshmallows in the last 2 minutes.

Alternatives

• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
• Dairy-free: Use dairy-free butter and chocolate; check that your hot cocoa mix is dairy-free.
• No marshmallows: Add crushed peppermint, chopped walnuts, or swirl in 2 tablespoons of warm peanut butter.
• Extra cozy: Stir in 1/2 teaspoon cinnamon or espresso powder to deepen the chocolate flavor.
• Less sweet: Use 70% dark chocolate and reduce granulated sugar by 2 tablespoons.

FAQ

How do I get a shiny, crackly top?

Beat the eggs with the sugars until slightly thick, and make sure the melted butter-chocolate mixture is fully incorporated. That sugar-egg emulsion creates the glossy crust.

Can I make these in a 9-inch pan?

Yes, but they’ll be thinner.

Start checking at 18–20 minutes. For thicker brownies in a 9-inch pan, increase the recipe by 1.5x.

What if I only have hot cocoa mix?

Use 1/2 cup hot cocoa mix and skip the cocoa powder, but note the brownies will be sweeter and slightly less intense. Reduce granulated sugar by 2 tablespoons to compensate.

How do I toast the marshmallows on top?

In the last 1–2 minutes, switch the oven to broil and watch closely.

Pull them as soon as they’re golden; they burn fast.

Can I add a frosting?

Absolutely. A simple chocolate ganache or a marshmallow fluff swirl is great. Let brownies cool fully before frosting.

Wrapping Up

Hot chocolate brownies are everything you want in a winter dessert: gooey, rich, and easy to make.

With a few pantry staples and a handful of marshmallows, you get bakery-level results at home. Serve them warm with ice cream or pack them for a cozy afternoon treat. One batch, and they’ll become your cold-weather go-to.