If you’re on the hunt for the ultimate indulgence, let me introduce you to my **Hot Chocolate Brownie with Marshmallow Frosting Recipe**. I absolutely love how rich, fudgy, and comforting these brownies turn out, with the fluffy marshmallow frosting that takes them to a whole new level. Trust me, once you make these, they’ll become a go-to treat, perfect for cozy nights in or sharing with friends and family. Stick around—I’m going to share tips and tricks to make sure yours come out perfect every time!
Why You’ll Love This Recipe
- Fudgy and Rich: The brownies stay perfectly dense and moist thanks to melted butter and chocolate combined with espresso powder enhancing the cocoa.
- Decadent Marshmallow Frosting: Light, fluffy, and just sweet enough, it adds a playful texture that melts in your mouth.
- Easy to Make: No fancy ingredients or complicated steps, just some simple mixing and baking that yields impressive results.
- Perfect for Any Occasion: Whether it’s a cozy night or a get-together, these brownies always bring big smiles.
Ingredients You’ll Need
Each element in this Hot Chocolate Brownie with Marshmallow Frosting Recipe works together to create that perfect balance of chocolatey depth and sweet fluffiness. Here’s a quick rundown on why I love these ingredients and some shopping tips.
- Unsalted Butter: Makes the brownies rich and fudgy; unsalted lets you control the saltiness better.
- Semisweet Chocolate: Provides a deep chocolate flavor; go for good quality for best results.
- Granulated Sugar: Sweetens the batter evenly without weighing it down.
- Eggs: Bind everything together and add moisture; room temperature eggs mix better.
- Vanilla Extract: Just a splash brightens the whole recipe.
- Cocoa Powder: Adds richness and that classic chocolate taste; I use Dutch-processed for smoothness.
- Instant Coffee Granules: Enhances chocolate flavor without tasting like coffee—trust me, it’s a game changer.
- All-Purpose Flour: Keeps the texture just right—avoid over-measuring to prevent toughness.
- Salt: Balances the sweetness and deepens flavors.
- Marshmallow Fluff: The secret to that iconic marshmallow frosting’s creamy texture.
- Powdered Sugar: Sweetens the frosting while keeping it smooth.
Variations
I really encourage you to play around with this Hot Chocolate Brownie with Marshmallow Frosting Recipe. I’ve tried a few fun tweaks over time that add a fresh twist or cater to different taste buds, and you might find a new favorite version!
- Nutty Surprise: I love folding in chopped toasted pecans or walnuts into the batter for a little crunch contrast.
- Spicy Kick: Adding a pinch of cayenne pepper or cinnamon gives the brownies a warming depth that’s subtle but memorable.
- Vegan Adaptation: I’ve swapped butter for coconut oil and eggs for flax eggs successfully; just adjust baking time slightly and watch moisture.
- Seasonal Flair: Stir in some peppermint extract to the frosting during the holidays for a fun festive flair.
How to Make Hot Chocolate Brownie with Marshmallow Frosting Recipe
Step 1: Melt Your Chocolate and Butter to Perfection
Start by preheating your oven to 350°F (175°C) and greasing an 8×8-inch square baking pan, lining it with parchment paper so the brownies come out effortlessly. Then, melt together the unsalted butter and chopped semisweet chocolate. I usually do this in short bursts in the microwave, stirring between each 20-second interval until silky smooth. Let it cool just enough so you don’t cook the eggs when mixing.
Step 2: Whisk in the Sugar, Eggs, and Vanilla
Once your chocolate mixture is slightly cooled, whisk in the granulated sugar thoroughly. Next, add the eggs one at a time, mixing well after each addition—this helps keep your brownies tender. Finish this step with a splash of vanilla extract to give those deep chocolate notes a little boost.
Step 3: Combine the Dry Ingredients and Mix Gently
In a separate bowl, whisk together cocoa powder, instant coffee granules, all-purpose flour, and salt. This dry mix gives your brownies rich flavor and just enough structure. Slowly fold this into the wet chocolate batter; be careful not to overmix. You want it just combined to keep the brownie texture fudgy and moist.
Step 4: Bake and Cool Your Brownies
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for about 20-25 minutes—this can vary depending on your oven. Don’t overbake! You’re aiming for moist crumbs on a toothpick, not dry clean. Once out of the oven, let the brownies cool completely in the pan to set up before frosting.
Step 5: Whip Up the Marshmallow Frosting
In a bowl, beat together marshmallow fluff, softened butter, vanilla extract, and a pinch of salt until creamy and smooth. Gradually add powdered sugar, continuing to beat until your frosting is light, fluffy, and perfectly spreadable. This frosting is magical—so sweet yet airy.
Step 6: Frost and Finish Your Brownies
Once your brownies are completely cool, generously spread the marshmallow frosting over the top. I love creating little peaks with a spatula to make them look inviting and whimsical. Finally, dust a light sprinkle of cocoa powder over the frosting for a bit of visual contrast and that extra chocolate punch. Slice into squares and get ready to enjoy!
Pro Tips for Making Hot Chocolate Brownie with Marshmallow Frosting Recipe
- Don’t Overbake the Brownies: I once left mine in too long and ended up with dry edges—set your timer early and start checking at 20 minutes.
- Instant Coffee is a Secret Weapon: Adding that teaspoon of instant coffee really intensifies the chocolate without any coffee taste, give it a try!
- Let Brownies Cool Fully Before Frosting: If they’re warm, your marshmallow frosting will melt and lose that fluffy texture.
- Use Room Temperature Ingredients: It makes mixing smoother and your batter more uniform, which means better brownies.
How to Serve Hot Chocolate Brownie with Marshmallow Frosting Recipe
Garnishes
I’m a sucker for simple garnishes that highlight the frosting and chocolate flavor. Dusting the finished brownies with cocoa powder adds a slightly bitter counterpoint to the sweetness. Sometimes, I sprinkle mini chocolate chips or even crushed candy canes on top for holiday vibes. Toasted nuts on a few pieces? Yes, please!
Side Dishes
These brownies are decadently rich, so I like pairing them with something light like fresh berries or a tangy raspberry sauce. A scoop of vanilla ice cream is a classic for good reason and takes every bite to the next level. Hot tea or coffee are excellent drinks alongside, especially to balance the sweetness.
Creative Ways to Present
For gatherings, I like to cut these brownies into mini squares and place them on a pretty platter dusted with cocoa. For a fun party, stick toothpicks in each brownie piece and drizzle them lightly with melted chocolate. During winter, serving with a small marshmallow skewer on the side is always a hit and doubles up the marshmallow magic!
Make Ahead and Storage
Storing Leftovers
I store leftover brownies in an airtight container at room temperature for up to 3 days. The marshmallow frosting keeps them moist and delicious, but if you want to extend their life, the fridge works too, just bring them back to room temp before serving.
Freezing
Freezing brownies with marshmallow frosting can be tricky because the frosting’s texture changes. I recommend freezing the brownies before frosting—just freeze the plain brownies in a resealable bag, then thaw and add fresh frosting when you’re ready to enjoy.
Reheating
If you want warm brownies, reheat gently in the microwave for 10-15 seconds. I usually pull them out of the fridge 30 minutes before eating so the frosting softens naturally without losing its structure.
FAQs
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Can I use regular marshmallows instead of marshmallow fluff for the frosting?
You can, but it requires melting and adjusting the consistency with butter and powdered sugar to create a similar creamy texture. Marshmallow fluff is much easier and gives that smooth, spreadable frosting you want without extra fuss.
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How do I know when the brownies are done baking?
Insert a toothpick in the center—you’re aiming for a few moist crumbs clinging to it, not a clean stick. This ensures fudgy, chewy brownies rather than dry ones.
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Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Make sure to check the blend includes xanthan gum or another binder to keep the texture just right.
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Why is instant coffee added to the brownie batter?
The instant coffee granules enhance and deepen the chocolate flavor without imparting a coffee taste—it’s a technique I learned that always improves the richness of cocoa desserts.
Final Thoughts
This Hot Chocolate Brownie with Marshmallow Frosting Recipe is one of those recipes I keep going back to when I want to wow everyone with minimal effort. What I love most is how it satisfies those chocolate cravings while feeling a little extra special thanks to that cloud-like frosting. Honestly, once you try it, you’ll see why my family goes crazy for these brownies every time. So grab your ingredients, follow the steps, and get ready to indulge in some seriously dreamy brownies—you deserve it!
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Hot Chocolate Brownie with Marshmallow Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 brownies (approximately 2-inch squares)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Chocolate Brownies with Marshmallow Frosting combine rich, fudgy chocolate brownies infused with the warmth of instant coffee and a luscious, fluffy marshmallow frosting. Perfectly baked to achieve a moist texture inside and topped with a dusting of cocoa powder, these brownies offer an indulgent treat ideal for any chocolate lover.
Ingredients
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 ensure easy removal of the brownies later.
- Melt Chocolate and Butter: Using a microwave-safe bowl or a double boiler, gently melt the unsalted butter and chopped semisweet chocolate together until smooth. Allow the melted mixture to cool slightly to avoid cooking the eggs in the next step.
- Mix Batter: Whisk the granulated sugar, eggs, and vanilla extract into the melted chocolate and butter mixture until everything is well 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 these dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing.
- Bake Brownies: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick into the center—it should come out with a few moist crumbs. Let the brownies cool completely in the pan to set.
- Prepare Marshmallow Frosting: In a clean mixing bowl, beat together the marshmallow fluff, softened butter, vanilla extract, and a pinch of salt until the mixture is smooth and creamy. Gradually add powdered sugar while continuing to beat until the frosting becomes light, fluffy, and spreadable.
- Frost Brownies: Once the brownies have cooled completely, evenly spread the marshmallow frosting over the top. Use a spatula to create decorative peaks and swirls for an inviting look.
- Garnish and Serve: Dust the frosted brownies lightly with cocoa powder for a finishing touch. Slice into squares and serve to enjoy a decadent chocolate experience.
Notes
- Ensure brownies are completely cool before frosting to prevent melting.
- The instant coffee granules enhance the chocolate’s depth but will not taste like coffee.
- You can substitute semisweet chocolate with dark chocolate for a richer flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate.
- For easier slicing, refrigerate the brownies for 30 minutes after frosting.
Nutrition
- Serving Size: 1 brownie (approx. 2-inch square)
- Calories: 250
- Sugar: 28g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
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