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