Hot Chocolate Brownies with Marshmallow Frosting Recipe

If you’re looking for a dessert that’s both cozy and indulgent, you’ve just hit the jackpot with this Hot Chocolate Brownies with Marshmallow Frosting Recipe. I absolutely love how these brownies feel like a warm hug wrapped in chocolate and marshmallows, which is perfect for any time you need a little comfort food magic. Stick with me, and I’ll walk you through every step to make sure your brownies come out perfectly fudgy and topped with the fluffiest, cloud-like marshmallow frosting you can dream of.

this Recipe

Ingredients You’ll Need

I love that this Hot Chocolate Brownies with Marshmallow Frosting Recipe uses familiar ingredients that combine to create a deeply flavorful treat. I always recommend using good-quality chocolate and fresh eggs to make the flavors sing, and don’t skip the instant coffee—it really amplifies the chocolate without tasting like coffee at all!

• Unsalted Butter: Using unsalted butter gives you control over the salt level, and it melts beautifully with the chocolate.
• Semisweet Chocolate: Chopped chocolate melts evenly and provides a rich base flavor for the brownies.
• Granulated Sugar: For sweetness and that tender brownie texture you’ll love.
• Large Eggs: Eggs help bind everything together and add richness.
• Vanilla Extract: Just a splash enhances all the warm chocolate notes.
• Cocoa Powder: A must for that intense hot chocolate flavor.
• Instant Coffee Granules: Don’t worry—it gives depth with no overt coffee taste.
• All-Purpose Flour: Provides structure but keeps the brownies soft.
• Salt: Just a pinch to balance the sweetness and highlight flavors.
• Marshmallow Fluff: The star of the frosting—sweet, airy, and melts into the butter for perfection.
• Powdered Sugar: Adds sweetness and helps make the frosting smooth and spreadable.

Variations

One of the best things about this Hot Chocolate Brownies with Marshmallow Frosting Recipe is how adaptable it is. I often like to mix things up depending on what my family is craving or what I have on hand—you’ll find these tweaks really fun to experiment with!

• Add Nuts: When I toss in some chopped walnuts or pecans, the brownies get a lovely crunch that contrasts with the marshmallow frosting.
• Use Dark Chocolate: For a richer, slightly more bitter edge, I swap semisweet chocolate for dark chocolate chips—my chocolate-loving friends adore this version.
• Make It Gluten-Free: Using a gluten-free flour blend works beautifully for those avoiding gluten; just make sure to measure carefully.
• Mini Marshmallow Topping: Sometimes I toast mini marshmallows right on top of the frosting under the broiler for a campfire vibe everyone loves.

How to Make Hot Chocolate Brownies with Marshmallow Frosting Recipe

Step 1: Melt the Chocolate and Butter to Start

Begin by preheating your oven to 350°F (175°C) and prepping an 8×8-inch pan with parchment paper or grease—trust me, the parchment makes cleanup a breeze and keeps the brownies from sticking. Then, melt the butter and chopped semisweet chocolate together. I use a microwave-safe bowl and zap it in 30-second bursts, stirring in between to avoid overheating. If you have a double boiler, that works too. Let it cool just a bit so the eggs don’t scramble when you add them next.

Step 2: Mix the Wet Ingredients with Sugar and Eggs

Whisk in the granulated sugar, then add your eggs one at a time, beating well after each addition. This is when everything starts coming together into a glossy, rich batter. Don’t forget the vanilla extract here for that lovely aroma. Keep the rhythm steady—this part feels like magic as the batter thickens.

Step 3: Fold in the Cocoa, Coffee, Flour, and Salt

In a separate bowl, whisk together the cocoa powder, instant coffee granules, flour, and salt. The coffee is a secret weapon—it elevates the chocolate so beautifully without any bitterness. Gradually fold this dry mix into your wet batter just until combined. Over-mixing can make the brownies tough, so be gentle. I like to use a rubber spatula and fold with care.

Step 4: Bake and Cool the Brownies

Pour the batter into the prepared pan and smooth out the surface. Pop it into the oven for about 20-25 minutes. I always test mine with a toothpick—you’re aiming for a few moist crumbs on it, not completely dry. Overbaking means crumbly brownies, and underbaking means soggy. Once done, make sure the brownies cool completely before frosting. I learned this the hard way—frosting warm brownies makes a melty mess!

Step 5: Whip Up That Marshmallow Frosting

While the brownies are cooling, beat together the marshmallow fluff with softened butter, vanilla extract, and a pinch of salt until smooth and creamy. Gradually add the powdered sugar and keep beating until it’s light and fluffy. It reminds me of creamy clouds perfect for cuddling on top of your brownies.

Step 6: Frost, Dust, Slice, and Serve

Spread the marshmallow frosting evenly over the cooled brownies. I like to use the back of a spatula to create lovely peaks and swirls that catch the light. Finish it off with a light dusting of cocoa powder. Slice them into squares and get ready for compliments—you’re about to impress!

How to Serve Hot Chocolate Brownies with Marshmallow Frosting Recipe

Garnishes

I usually keep it simple with a dusting of cocoa powder, but sprinkles, mini marshmallows, or even a drizzle of melted chocolate work wonders if you’re feeling fancy. For a festive twist, crushed peppermint is fantastic for wintertime servings.

Side Dishes

When I serve these brownies, I love pairing them with a cold glass of milk or even a cup of rich hot cocoa to keep the flavors in the same cozy family. A scoop of vanilla ice cream on the side makes dessert feel extra special.

Creative Ways to Present

For birthday parties or holiday gatherings, I’ve served these brownies in little paper cups lined up on a tray, each sprinkled with edible glitter and a mini candy cane stick. It’s a huge hit! You can also stack brownie squares with frosting in between for brownie “cakes” that wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep your leftover brownies covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps the marshmallow frosting soft and the brownies moist. I like to tuck them away on the counter so they’re always ready for a quick snack.

Freezing

I’ve frozen unfrosted brownie squares wrapped tightly in plastic wrap and foil before, which works great. The marshmallow frosting doesn’t freeze well, so I recommend frosting right after thawing. This way, you have fresh-tasting brownies anytime you want.

Reheating

To warm up brownies without melting the frosting, I gently microwave a brownie slice for 10-15 seconds—just enough to feel warm but not hot. This brings out the chocolate flavor and softens the texture without turning the frosting into a gooey mess.

FAQs

Final Thoughts

This Hot Chocolate Brownies with Marshmallow Frosting Recipe is a forever favorite in my kitchen because it perfectly nails that warm, comforting chocolate fix with a special fluffiness you don’t often see in brownies. Whether you’re baking for your family, friends, or just treating yourself to some sweet self-care, this recipe is one you’ll come back to time and again. Give it a try, and I can almost guarantee your loved ones will be asking for the recipe—just like mine do!

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