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
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 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
