Hot Chocolate Brownies

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These Hot Chocolate Brownies are ultra-fudgy, rich, and deeply chocolatey — just like a cozy mug of hot cocoa in dessert form. Baked with a silky dark-chocolate batter and finished with a glossy chocolate glaze plus fluffy mini marshmallows, they’re the ultimate festive holiday treat. Perfect for Christmas parties, gifting, or curling up with on a winter night.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 16 brownies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

US CustomaryMetric

Brownie Base

7/8 cup unsalted butter
7 oz dark chocolate 60–70%, chopped
1 cup granulated sugar
½ cup brown sugar
3 large eggs room temperature
1 tsp vanilla extract
¾ cup all-purpose flour
⅓ cup cocoa powder
⅓ cup hot chocolate powder or instatant cocoa powder
½ tsp fine salt

Topping

3 oz dark or milk chocolate melted (for glaze)
⅓ cup heavy cream
Mini marshmallows — as much as you like!

Optional

Cocoa powder + powdered sugar for dusting
Chocolate curls

Method

Melt

In a heatproof bowl over gently simmering water, melt together the butter + dark chocolate.
Stir until glossy and fully smooth.
Remove from heat and let cool slightly.

Mix Sugars

Whisk in granulated + brown sugar until combined.

Add Eggs

Add eggs one at a time, whisking well after each.
Mix in vanilla.
The mixture should look shiny and cohesive.

Dry Ingredients

Sift in flour, cocoa powder, and salt.
Fold gently with a spatula until just combined — do not overmix.

Bake

Pour into a lined 8x8 inch (20x20 cm) metal pan.
Bake at 175°C / 350°F, no fan, 28–35 minutes.
The edges should be set, the centre slightly soft.
Do not overbake.
Let cool completely in the pan.

Chocolate Glaze

Melt the chocolate until smooth (microwave or bain-marie).
Spread in a thin layer over the cooled brownie.
Top generously with mini marshmallows.
Gently press them into the warm glaze so they adhere.
Let set (room temp or fridge) before slicing.