Hot Chocolate Marshmallows Brownies combine a fudgy brownie base made with melted butter, milk chocolate, Dutch-process cocoa powder, and whisked eggs blended with sugars for a rich, glossy texture. They’re topped with mini marshmallows toasted to gooey, caramelized perfection and drizzled with warm hot cocoa mix sauce for an indulgent finish.
You’ll love this dessert because it transforms classic hot chocolate drink flavors into a decadent baked treat with a perfect balance of rich chocolate, sweet toasted marshmallows, and creamy chocolate drizzle.
Ingredients
Brownies
- ¾ cup (170g) unsalted butter
- 6 ounces milk chocolate chips or bar
- 1 cup (120g) all-purpose flour, spooned and leveled
- ¼ cup (25g) Dutch-process cocoa powder, spooned and leveled
- ½ teaspoon fine sea salt
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- ½ cup (95g) light brown sugar, lightly packed
- 1 teaspoon vanilla extract
Toppings
- 8 oz mini marshmallows
- 1 package hot cocoa mix
- 1-2 teaspoons water
Instructions
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Preheat oven to 325°F (163°C) convection or 300°F conventional. Line and grease an 8-inch square pan with parchment and secure with clips.
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Melt butter and milk chocolate until smooth; cool slightly.
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Whisk granulated sugar, brown sugar, and eggs until combined avoid overmixing.
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Slowly pour melted chocolate mixture into eggs while whisking.
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Fold in flour, cocoa powder, and salt until just combined.
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Pour batter into pan and bake 35-40 minutes; cool 15-30 minutes.
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Increase oven to 450°F (232°C). Mix hot cocoa powder with water to make sauce. Drizzle half the sauce over brownies and top with marshmallows.
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Bake 2-5 minutes until marshmallows toast. Cool 10-15 minutes, drizzle remaining sauce, then slice into 16 squares.
Tips for Success
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Use room temperature eggs for smooth batter.
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Level flour and cocoa for proper texture.
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Watch marshmallows closely to avoid burning.
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Cooling between steps helps slicing.
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Binder clips keep parchment secure while baking.
Delicious Variations
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Substitute dark chocolate for richer flavor.
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Add chocolate chips to batter.
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Sprinkle sea salt on toasted marshmallows.
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Use flavored hot cocoa mix for a twist.
Frequently Asked Questions
Can brownies be frozen?
Yes, wrap well and freeze up to 2 months; thaw at room temperature.
Gluten-free option?
Use a 1:1 gluten-free flour blend.
Why bake low then high heat?
Gentle baking lets center set while high broil toast marshmallows perfectly.
Storage time?
Store airtight at room temperature for 3 days or in fridge for up to 5 days.
Print
Hot Chocolate Marshmallows Brownies
- Total Time: 65 minutes
- Yield: 16 brownies 1x
Description
Fudgy brownie base made with melted butter, milk chocolate, Dutch-process cocoa powder, and whisked eggs blended with sugars for rich, glossy texture. Topped with mini marshmallows toasted to gooey perfection and drizzled with warm hot cocoa mix sauce for indulgent finish.
Ingredients
Brownies
¾ cup (170g) unsalted butter
6 ounces milk chocolate chips or bar
1 cup (120g) all-purpose flour, spooned and leveled
¼ cup (25g) Dutch-process cocoa powder, spooned and leveled
½ teaspoon fine sea salt
4 large eggs, room temperature
1 cup (200g) granulated sugar
½ cup (95g) light brown sugar, lightly packed
1 teaspoon vanilla extract
Toppings
8 oz mini marshmallows
1 package hot cocoa mix
1–2 teaspoons water
Instructions
Preheat oven to 325°F (163°C) convection or 300°F conventional. Line and grease 8-inch square pan with parchment, secure with clips.
Melt butter and milk chocolate until smooth; cool slightly.
Whisk sugars and eggs until combined. Slowly pour in chocolate mixture while whisking.
Fold in flour, cocoa, and salt until just combined. Pour into pan; bake 35-40 minutes. Cool 15-30 minutes.
Increase oven to 450°F. Mix hot cocoa with water for sauce; drizzle half over brownies, top with marshmallows.
Bake 2-5 minutes until toasted. Cool 10-15 minutes, drizzle remaining sauce, slice into 16 squares.
Notes
Use room temperature eggs for brownie batter.
Spoon and level flour/cocoa to avoid dense texture.
Don’t overbake marshmallows.
Cool completely before cutting for clean slices.
Convection oven gives more even baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 28
- Sodium: 140
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: hot chocolate brownies, toasted marshmallow brownies, fudgy milk chocolate brownies, gooey marshmallow chocolate brownies, hot cocoa drizzle brownies
