These hot-chocolate-inspired brownies have a dense cocoa base beneath a thick white marshmallow layer, toasted miniature marshmallows, and a thin chocolate drizzle. Unsweetened cocoa powder supplies the chocolate flavor; hot cocoa mix isn’t needed.

The brownie bakes first and cools completely before the topping goes on. That keeps the marshmallow creme in a distinct layer, while a brief broil gives the miniature marshmallows golden patches without baking the brownie further.

Ingredients for Hot Chocolate Brownies

• 1/2 cup unsalted butter (115g)
• 1 cup granulated sugar (200g)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder (40g)
• 1/2 cup all-purpose flour (60g)
• 1/4 teaspoon fine salt
• 7 ounces marshmallow creme (200g)
• 1 1/2 cups miniature marshmallows (75g)
• 2 ounces semisweet chocolate (55g)

Optional: 1/2 teaspoon instant espresso powder, mixed with the cocoa for a deeper chocolate flavor.

How to Make Hot Chocolate Brownies

1. Prepare the pan: Preheat the oven to 350°F (175°C) with a rack in the center. Line an 8-inch square metal pan with parchment, leaving an overhang on two opposite sides.
2. Mix the batter: Melt the butter and stir in the sugar. Let it cool briefly until warm, not hot, then beat in the eggs and vanilla. Mix in the cocoa, flour, salt, and optional espresso powder just until no dry streaks remain.
3. Bake: Spread the batter evenly in the pan. Bake uncovered for 24 to 30 minutes, beginning to check at 24 minutes. The center should look just set, and a tester inserted there should come out with a few moist crumbs, not wet batter.
4. Cool the brownie: Set the pan on a rack and cool completely, about 60 to 90 minutes. The center of the pan should no longer feel warm, and the brownie surface should be firm enough to spread without breaking.
5. Add the marshmallow: Spread the marshmallow creme over the brownie, reaching close to the edges. Scatter the miniature marshmallows evenly on top without pressing them deeply into the creme.
6. Toast the topping: Move the oven rack several inches below the broiler element. Broil for about 30 seconds to 2 minutes, watching continuously. Remove the pan as soon as the marshmallows puff and develop golden patches, before they turn dark or smoky.
7. Drizzle and set: Let the topping cool until it holds its shape. Gently melt the semisweet chocolate, then let it cool briefly until fluid but not hot. Drizzle thin, irregular lines over the marshmallows and let the chocolate set.
8. Slice: Lift the cooled slab out using the parchment overhang. Cut into 9 squares with a thin knife warmed under hot water and wiped completely dry. Clean the blade between cuts.

When Are the Brownies Done?

The 24-to-30-minute range is for an 8-inch square pan; a different pan changes the brownie thickness and may change the bake time. Look for a just-set center and a few moist crumbs on the tester. Waiting for a completely clean tester can leave the brownies dry.

How to Keep the Marshmallow Topping from Scorching

Marshmallow creme makes the continuous white layer, while the miniature marshmallows create the toasted surface. Broilers can brown them rapidly, so stay beside the oven from the moment the pan goes in. If one side browns faster, carefully rotate the pan while keeping the topping in view.

How to Cut the Sticky Topping

Wait until the topping and drizzle are set before lifting and slicing. A warm, dry knife helps cut through the marshmallow without dragging it across the layers; wipe the blade between cuts. If the topping is still too sticky, a brief chill can help, but it isn’t required.

Serving and Storage

Serve the squares at room temperature with milk, coffee, or hot chocolate. For another hot-chocolate-inspired dessert, try this no-bake hot chocolate lasagna.

Store in an airtight container and aim to eat within about 3 days for the best freshness. Let the drizzle set before stacking, and place parchment between layers. The brownie base can be baked ahead and topped once completely cool.

For a warm serving, microwave an individual square briefly; the marshmallow will soften and the chocolate may melt. Freezing is possible, but the toasted topping may be softer after thawing. Wrap portions well and thaw before serving.

Nutrition

Approximate nutrition per square, based on 9 squares of about 90g each: 365 calories, 4g protein, 14g fat, and 57g carbohydrates. Per 100g: approximately 405 calories, 4g protein, 16g fat, and 63g carbohydrates. Values vary with ingredients and portion size.