Hot Cocoa Brownies
Your favorite winter drink just became dessert. These brownies pack real hot cocoa flavor – not just chocolate, but that warming spice blend you crave.
I use actual cocoa powder plus marshmallow swirls for the full mug experience.
Cocoa Powder Makes the Difference
Dutch-processed cocoa gives deeper flavor than natural cocoa here. It’s darker and less acidic, which mimics that rich hot chocolate taste. Don’t skip sifting it – lumpy cocoa creates bitter pockets in your brownies.
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Swirl Don’t Stir the Marshmallows
Melt mini marshmallows with a splash of milk, then drop spoonfuls over your batter. Use a knife to create figure-eight patterns. Mixing them in completely makes them disappear – you want visible white streaks.
Low Temperature Prevents Drying Out
Bake at 325°F instead of the usual 350°F. Hot cocoa brownies have extra moisture from the marshmallow element, and high heat makes the edges tough while the center stays gooey. Check doneness with a toothpick at 22 minutes.
Getting Perfect Marshmallow Ribbons
- Let the marshmallow mixture cool for 2 minutes before swirling – too hot and it sinks completely into the batter.
- Cut brownies with a plastic knife to prevent the marshmallow swirls from sticking and tearing.
Frequently Asked Questions
Will regular cocoa powder work instead of Dutch-processed?
Yes, but add 1/8 teaspoon baking soda to balance the acidity. The flavor won’t be quite as rich and mellow.
How should I store these marshmallow brownies?
Cover tightly at room temperature for up to 4 days. The marshmallow stays soft and doesn’t get sticky.
Do mini marshmallows work better than regular size?
Mini marshmallows melt more evenly and create smoother swirls. Chop regular marshmallows into small pieces if that’s what you have.
Highly Recommended
Hot Cocoa Brownies
Ingredients
Swirl
Equipment Needed
- 8×8 inch baking pan
- Medium saucepan
- Large mixing bowl
- Fine-mesh sieve
Instructions
- Prepare pan: Preheat oven to 325°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Melt chocolate base: Melt butter and chopped chocolate in a saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool for 5 minutes.
- Add wet ingredients: Whisk sugar into the chocolate mixture until combined. Beat in eggs one at a time, then vanilla extract.
- Combine dry ingredients: Sift flour, cocoa powder, salt, cinnamon, and nutmeg directly into the chocolate mixture. Fold together until just combined – don’t overmix.
- Prepare marshmallow swirl: Pour batter into prepared pan and spread evenly. In a small saucepan, melt marshmallows with milk over low heat until smooth.
- Create swirl pattern: Drop spoonfuls of marshmallow mixture over brownie batter. Use a knife to create figure-eight swirl patterns throughout.
- Bake and cool: Bake for 22-25 minutes until a toothpick inserted in center comes out with a few moist crumbs. Cool completely before cutting.
Nutrition Facts
Per Serving (1 brownie)
