Description
Indulge in these rich and fudgy Hot Chocolate Brownies topped with a fluffy marshmallow frosting. With a hint of coffee enhancing the deep chocolate flavor and a creamy, sweet topping dusted with cocoa powder, these brownies are perfect for any chocolate lover seeking a decadent treat.
Ingredients
Scale
Brownies
- 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
Marshmallow Frosting
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking and make it easy to remove the brownies after baking.
- Melt Chocolate and Butter: In a microwave-safe bowl or using a double boiler, gently melt the unsalted butter and semisweet chocolate together until smooth. Let the mixture cool slightly to avoid curdling eggs in the next step.
- Mix Batter: Whisk in the granulated sugar, eggs, and vanilla extract into the melted chocolate and butter mixture until fully combined and glossy.
- Add Dry Ingredients: In a separate bowl, whisk together the cocoa powder, instant coffee granules, all-purpose flour, and salt. Gradually fold this dry mixture into the wet mixture until just combined, being careful not to overmix to keep the brownies tender.
- Bake Brownies: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from oven and allow the brownies to cool completely in the pan.
- Prepare Marshmallow Frosting: In a mixing bowl, beat together the marshmallow fluff, softened butter, vanilla extract, and a pinch of salt until smooth and creamy. Gradually add the powdered sugar and continue beating until the frosting becomes light and fluffy, perfect for spreading.
- Frost Brownies: Once the brownies have cooled completely, spread the marshmallow frosting evenly over the top. Use a spatula to create peaks and texture for a beautiful, inviting look.
- Garnish and Serve: Dust the top of the frosting lightly with cocoa powder for an elegant finish. Slice the brownies into squares and serve immediately or store for later enjoyment.
Notes
- Ensure brownies are completely cool before frosting to prevent melting the marshmallow frosting.
- You can substitute instant coffee granules with espresso powder to enhance chocolate flavor even more.
- Use parchment paper with an overhang on two sides for easy brownie removal from the pan.
- Store frosted brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch piece)
- Calories: 280
- Sugar: 28g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
