Hot Chocolate Brownies with Marshmallow Frosting Recipe

Introduction

These Hot Chocolate Brownies with Marshmallow frosting combine rich, fudgy chocolate with a light and fluffy topping for a truly decadent treat. Enhanced with a hint of coffee, they offer a perfect balance of flavors that will satisfy any chocolate lover’s craving.

Ingredients

• 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

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. Step 2: In a microwave-safe bowl or double boiler, melt the butter and semisweet chocolate together until smooth. Allow it to cool slightly.
3. Step 3: Whisk in the granulated sugar, eggs, and vanilla extract into the chocolate mixture until well combined.
4. Step 4: In a separate bowl, whisk together the cocoa powder, instant coffee granules, flour, and salt. Gradually fold the dry mixture into the wet mixture until just combined.
5. Step 5: Pour the batter into the prepared baking pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pan.
6. Step 6: To make the marshmallow frosting, beat together marshmallow fluff, softened butter, vanilla extract, and a pinch of salt until smooth and creamy. Gradually add powdered sugar and continue beating until light and fluffy.
7. Step 7: Once brownies are cool, spread the frosting evenly over the top, creating peaks with a spatula.
8. Step 8: Dust the frosting with cocoa powder, slice into squares, and serve.

Tips & Variations

• For a richer chocolate flavor, use dark chocolate instead of semisweet.
• If you prefer a creamier frosting, add a tablespoon of cream cheese to the marshmallow frosting.
• Add chopped nuts or chocolate chips to the batter for extra texture.
• Instant coffee granules enhance the chocolate taste, but you can omit them if desired.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. When refrigerated, allow the brownies to come to room temperature before serving for the best texture. Reheat gently if desired, but be cautious not to melt the marshmallow frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum or add a bit to maintain the texture.

Can I skip the marshmallow frosting?

Absolutely. The brownies are delicious on their own or you can dust them with powdered sugar or add a simple chocolate glaze instead if you prefer.

Hot Chocolate Brownies with Marshmallow Frosting Recipe

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Indulge in these rich Hot Chocolate Brownies topped with a fluffy marshmallow frosting. Perfectly fudgy with a hint of coffee to deepen the chocolate flavor, these brownies are finished with a creamy marshmallow topping and a dusting of cocoa powder for an irresistible treat.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 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

1. Preheat Oven: Preheat the 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 after baking.
2. Melt Chocolate and Butter: In a microwave-safe bowl or using a double boiler, gently melt the unsalted butter and chopped semisweet chocolate together until smooth. Let the mixture cool slightly to avoid cooking the eggs in the next step.
3. Mix Batter: Whisk the granulated sugar, eggs, and vanilla extract into the melted chocolate and butter mixture until well combined, creating a smooth and glossy batter.
4. 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 chocolate mixture until just combined, taking care not to overmix for tender brownies.
5. Bake Brownies: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan before frosting.
6. 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 incorporate the powdered sugar, continuing to beat until the frosting becomes light, fluffy, and spreadable.
7. Frost Brownies: Once the brownies have fully cooled, spread the marshmallow frosting evenly over the top using a spatula, creating decorative peaks if desired.
8. Garnish and Serve: Lightly dust the surface of the frosting with cocoa powder to add an elegant finishing touch. Slice the brownies into squares and serve immediately or store for later enjoyment.

Notes

• Ensure brownies are completely cool before frosting to prevent the marshmallow fluff from melting.
• If you prefer a stronger coffee flavor, you can increase the instant coffee granules to 1 1/2 teaspoons.
• These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For a gluten-free option, substitute all-purpose flour with an equal amount of gluten-free baking flour blend.
• Use parchment paper with an overhang on the pan for easy lifting of the entire brownie slab.

Keywords: Hot chocolate brownies, marshmallow frosting, fudgy brownies, chocolate dessert, coffee enhanced brownies, easy brownies recipe