Description
Hot Chocolate Brownie Squares layer fudgy brownies with hot cocoa frosting, toasted marshmallows, and mini chips for a cozy dessert bar resembling a mug of hot cocoa.
Ingredients
- Brownie Layer: 1 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1 cup unsweetened cocoa powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- Hot Cocoa Frosting: 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/3 cup hot cocoa mix
- 2 to 3 tablespoons unsweetened cocoa powder, to taste
- 3 to 4 tablespoons milk or heavy cream, plus more as needed
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Topping: 3 to 4 cups mini marshmallows
- 1/2 cup mini chocolate chips
- Extra hot cocoa mix or cocoa powder for light dusting
- For Pan: Neutral oil or softened butter for greasing
- Parchment paper for lining a 9 x 13 inch pan
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 inch baking pan and line it with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until thick and glossy.
- Add the eggs and vanilla to the sugar mixture; whisk until smooth and lighter in color.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
- Add the dry ingredients to the wet mixture; gently fold with a spatula just until no flour streaks remain.
- Spread the brownie batter evenly in the prepared pan.
- Bake for 22 to 28 minutes until the top looks set and shiny and a toothpick yields moist crumbs.
- Place the pan on a wire rack and let the brownies cool completely in the pan.
- For the frosting, beat the softened butter in a medium bowl until smooth.
- Add the powdered sugar, hot cocoa mix, cocoa powder, vanilla, and salt; beat on low speed while gradually adding 3 to 4 tablespoons of milk or cream until fluffy and spreadable.
- Once brownies cool, spread the hot cocoa frosting evenly over the top.
- Scatter the mini marshmallows in a thick layer over the frosting, pressing gently.
- Sprinkle the mini chocolate chips over the marshmallows.
- Toast the marshmallows by placing the pan under the broiler on the upper rack for 30 seconds to 2 minutes, watching constantly, or use a kitchen torch until lightly browned.
- Remove the pan as soon as marshmallows toast and let the bars cool until the topping sets.
- Dust lightly with extra hot cocoa mix or cocoa powder if desired.
- Use the parchment overhang to lift the slab onto a cutting board.
- Cut into squares with a long, sharp knife, wiping the blade between cuts.
- When reheating leftovers, warm individual squares gently until the brownie portion reaches 165°F or 74°C.
Notes
- Do not overbake the brownies; keep them fudgy and moist.
- Let brownies cool fully before frosting for smooth spreading.
- Watch the broiler closely when toasting marshmallows; they burn fast.
- Chill the pan briefly after toasting for cleaner cuts.
- Store at room temperature for up to 1 day, then refrigerated for up to 4 days.
- Freeze individual squares, tightly wrapped, for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert Bar
- Method: Baking and Broiling
- Cuisine: American