Description
These Hot Chocolate Brownies with Marshmallow Frosting are pure winter comfort fudgy, decadent, and topped with a dreamy cloud of marshmallow sweetness. Imagine your favorite cup of hot cocoa, reimagined as a rich, chocolatey brownie with a snowy swirl of frosting that melts on your tongue.
Ingredients
Units
Scale
Brownie Base:
- 1/2 cup unsalted butter
- 4 ounces semisweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1 teaspoon instant coffee granules
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Cocoa powder (for dusting)
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper.
- Melt butter and chocolate together in a microwave-safe bowl or double boiler until smooth. Let cool slightly.
- Whisk in sugar, then eggs one at a time, then vanilla. Batter should be glossy and thick.
- In a separate bowl, whisk cocoa powder, instant coffee, flour, and salt. Gently fold into wet ingredients.
- Pour batter into prepared pan and smooth the top. Bake for 20–25 minutes, until a toothpick comes out with moist crumbs. Cool completely.
- Beat marshmallow fluff with softened butter, vanilla, and salt. Gradually beat in powdered sugar until fluffy.
- Spread frosting over cooled brownies and use a spatula to create soft peaks.
- Dust with cocoa powder, slice into squares, and serve.
Notes
Let brownies cool completely before frosting. For a fudgier texture, slightly underbake. Store in an airtight container at room temp for 3 days, or refrigerate for up to 6 days. Freeze for up to 2 months.