Hot Chocolate Brownies with Marshmallow Frosting Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Frost Brownies: Once the brownies have fully cooled, spread the marshmallow frosting evenly over the top using a spatula, creating decorative peaks if desired.
- 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
