hot chocolate brownies
Hot, hot, oh, we got it!
Who’s gonna say no to a fudgy brownie on a Wednesday? If you do, please show yourself to the door. These Hot Chocolate Brownies are pretty intense and dreamy. I love a good mug of cocoa this time of year, even when the weather sucks. I find it most comforting on a gloomy afternoon, whether that bleakness is atmospheric or emotional. Cozy sweater, hands wrapped around a steaming mug…an idyllic scene, I think.
Moving and grooving a bit into a holiday baking, and brownies are a great introduction. This gooey rendition is irresistible for any holiday party or insatiable chocolate craving. Hell, you can make them for Thanksgiving if you wish, they’re a showstopping fixture that might make everyone ignore dinner. Which, I mean, if you burnt the turkey, might be a good thing.
Fudge brownies spread with chocolate ganache and marshmallows, toasted to a nice golden finish, and capped with another layer of ganache. A mega treat. For some mega cool folks. (You. I’m talking about you.)
Fudgy Wudgy
The brownie base is my classic crinkly brownie I’ve come to love. The process is pretty straight and narrow. Melt butter and chocolate chips together, then whisk in sugars until well combined. Beat some eggs until they create volcanic-level bubblage. This gives that nice crackled layer atop the baked brownies.
Stream in the butter and chocolate mixture, then add a little espresso powder and vanilla. You don’t need to use the espresso, but it does intensify the chocolate flavor. Stir in flour, cocoa powder, baking powder, and some salt. Don’t overmix the shit. Finish with a handful of milk chocolate chips.
Spread the batter in a parchment-lined cake pan, and bake.
Osh Posh, Ganache
Let the brownies cool for awhile, so the ganache you’re about to whip up doesn’t melt right into the crannies. If you need a quicker cool, set the brownie pan in the freezer for about 15 minutes.
This ganache is made with milk chocolate, heavy cream, and a touch of vanilla. Melt the chocolate first, then stir in the latter two components until silky. Don’t dip your fingers into the bowl. That’s gross.
Spread half of the ganache over the brownies. Spread a nice layer of mini marshmallows overtop. Toast in the oven until lightly golden.
Right before serving, drizzle with whatever ganache remains in the bowl. It’s okay if you don’t use it all – ganache keeps well in the fridge for about a week, and can be gently reconstituted by heating in the microwave for about 10 seconds at half power.
Finding it hard to cut the brownies because of sticky marshmallows? I ran the knife I was using in hot water before slicing each row. You will have to repeat this a few times in the cutting process, that’s just the nature of marshmallows and their sugary goodness. You can also try coating the knife in a little spray oil.
Honestly, can’t think of much better than a brownie and a coffee on a snowy, or rainy, day.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
On a brownie kick?
Extra Crinkly Nutella Fudge Brownies
Healthier Fudgy Peanut Butter Cup Brownies
hot chocolate brownies
Ingredients
- 10 tbsp butter
- 1 1/2 cups milk chocolate chips
- 1 cup sugar
- 1/4 cup brown sugar
- 3 eggs, at room temperature
- 2 tsp instant espresso (optional)
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 2 cups mini marshmallows
chocolate ganache
- 1 cup milk chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment, leaving some overhanging the sides.
- In a microwave-safe bowl, melt the butter and 1 cup of milk chocolate chips for 1 minute. Stir until the bowl is no longer warm. If needed, microwave an additional 20-30 seconds until completely smooth. Whisk in the sugar and brown sugar until combined.
- In the bowl of a mixer, vigorously beat the eggs until very frothy and bubbly, about 3-4 minutes. With the mixer running, stream in the chocolate and butter mixture, then the espresso powder (if using) and vanilla. Mix in the flour, cocoa powder, baking powder, and salt until just combined. Folk in the remaining 1/2 cup of milk chocolate chips.
- Spread the batter into the prepared cake pan. Bake for 35-40 minutes until an inserted toothpick emerges clean. Place the pan on a wire rack and cool for 30 minutes.
- After 30 minutes, preheat the oven to 450 degrees.
- Make the ganache. Melt the chocolate chips in a microwave-safe bowl for one minute, until completely smooth. If needed, heat an additional 20-30 seconds. Whisk in the heavy cream and vanilla.
- Spread half of the ganache onto the brownies. Sprinkle the marshmallows overtop. Toast for 5-8 minutes until the mallows are golden brown to your liking. Cool the brownies at least 30 minutes, then drizzle the remaining ganache overtop. Slice and serve!
