Ultimate Fudgy Hot Chocolate Brownies with Dreamy Homemade Marshmallow Fluff
Hot Chocolate Brownies – Experience the magic of these incredibly fudgy and chewy dark chocolate brownies, elevated with a generous swirl of luscious, sweetened homemade marshmallow fluff on top! They are truly a treat for the senses.
There’s an undeniable comfort that comes with a warm mug of hot cocoa on a chilly evening. Now, imagine that comforting essence captured in a decadent, intensely chocolatey brownie, crowned with ethereal swirls of fluffy marshmallow. These Hot Chocolate Brownies are exactly that – a celebration of your favorite winter beverage transformed into an unforgettable dessert. Each bite delivers a perfect balance of deep, rich chocolate and a sweet, airy cloud of marshmallow, evoking the warmth and coziness of a fireside chat.
Whether you’re seeking the perfect treat for a cool evening, a delightful addition to your brownie sundaes, or simply an excuse to bring more chocolate joy into your life, these easy fudgy brownies are your answer. This recipe is designed to be straightforward, ensuring even novice bakers can achieve spectacular results. Get ready to bake something truly special that will impress your friends and family, or simply satisfy your deepest chocolate cravings.
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Why You’ll Fall in Love with These Hot Chocolate Brownies
These aren’t just any brownies; they’re an experience. Here’s why these hot chocolate brownies will quickly become a favorite in your baking repertoire:
- Unmatched Rich Chocolate Flavor: Unlike ordinary brownies, this homemade recipe uses a powerful trio of melted dark chocolate, unsweetened cocoa powder, and even a hint of hot cocoa mix (optional but highly recommended!) to deliver an incredibly deep and nuanced chocolate taste. This combination ensures a truly fudgy texture with that comforting, familiar milk chocolate warmth reminiscent of your favorite hot drink. It’s a chocolate lover’s dream come true, with every bite melting in your mouth.
- Dreamy Homemade Marshmallow Fluff Topping: Forget store-bought! Our easy-to-make marshmallow creme adds a natural, airy sweetness and that iconic, cloud-like finish, perfectly mirroring the melted marshmallows on a cup of hot cocoa. This light and fluffy topping beautifully contrasts the dense, fudgy brownie, creating a delightful textural harmony. You can even torch it for a golden-brown, toasted marshmallow effect that adds another layer of flavor and visual appeal.
- The Epitome of Cozy & Incredibly Versatile: These brownies are the ultimate comfort food, ideal for a winter cold evening, a festive holiday gathering, or simply a pick-me-up on a rainy day. But their versatility doesn’t stop there! Serve them warm with a scoop of vanilla ice cream for an epic brownie sundae, or elevate them with a pinch of cayenne pepper for a Mexican hot chocolate twist that truly warms you from the inside out. They’re a fantastic addition to potlucks, bake sales, or as a thoughtful homemade gift.
Essential Ingredients for Perfect Hot Chocolate Brownies
To achieve the perfect balance of fudginess, chewiness, and that irresistible hot chocolate flavor, quality ingredients matter. Here’s a breakdown of everything you’ll need, along with a few important baking notes that will help you master this recipe:
- Granulated Sugar – This isn’t just for sweetness; it plays a critical role in developing that signature shiny, crackly top on your brownies. Don’t skimp on it, as it’s essential for both flavor and texture!
- Brown Sugar – The secret weapon for chewiness and deep, moist fudginess. The molasses in brown sugar keeps the brownies tender for days. Light or dark brown sugar will both work beautifully, so use whatever you have on hand.
- Large Eggs – Always bring your eggs to room temperature before baking. Cold eggs can cause the batter to seize and create a less smooth mixture, leading to a less consistent final texture. Room temperature eggs emulsify better, resulting in a perfectly blended and fudgy brownie.
- Egg Yolk – An extra egg yolk is added specifically for an unparalleled richness and an even more intensely fudgy, dense brownie. This small addition makes a significant difference in achieving that luxurious, melt-in-your-mouth texture.
- Unsalted Butter – Using unsalted butter gives you complete control over the salt content in your recipe. If you only have salted butter, simply omit the additional salt called for in the recipe to maintain the flavor balance. Butter provides a foundational richness and moisture.
- Dark Chocolate – For the deepest, most complex chocolate flavor, opt for a high-quality dark chocolate bar (around 60-70% cacao). Brands like Trader Joe’s Pound Plus are excellent choices. Using real melted chocolate, rather than just cocoa powder, is key to developing that luxurious fudgy texture.
- Vegetable Oil – This ingredient ensures your brownies remain incredibly moist and soft for several days. It prevents them from drying out, even after storing. Any neutral-flavored oil, such as canola or grapeseed oil, can be substituted.
- Vanilla Extract – Always use pure vanilla extract for the best flavor. It enhances and rounds out all the chocolate notes, adding a classic warmth that makes the brownies truly irresistible.
- All-Purpose Flour – Your standard pantry flour. For precise measurements, especially with flour, a kitchen scale is your best friend. Too much flour is the quickest way to turn fudgy brownies into dry, cakey ones, so measure carefully!
- Unsweetened Cocoa Powder – This boosts the chocolate intensity. For an even darker, richer brownie with a less acidic flavor, consider using Dutch-process cocoa powder. Either way, it contributes significantly to the deep chocolate profile.
- Cornstarch – A seemingly small addition that works wonders! Cornstarch helps to tenderize the brownies, contributing to their gooey, melt-in-your-mouth texture and enhancing that desirable fudginess.
- Salt – A pinch of salt is crucial for balancing the sweetness and intensifying the chocolate flavor. It brings all the ingredients into harmony, making the brownies taste even more delicious.
Step-by-Step Guide to Baking Perfect Hot Chocolate Brownies
Creating these hot chocolate brownies is a rewarding experience. Follow these detailed instructions for both the fudgy brownies and the luscious marshmallow fluff. For a complete, printable list of ingredients and precise measurements, please refer to the recipe card below.
For the Fudgy Dark Chocolate Brownies:
- Prepare Your Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch (or 9×9-inch) square baking pan with parchment paper, allowing the edges to hang over the sides. This “sling” will make it incredibly easy to lift the cooled brownies out later. Lightly spray the parchment paper with cooking spray to prevent sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the unsalted butter and chopped dark chocolate. Melt in 20-30 second bursts in the microwave, stirring well after each interval, until the mixture is completely smooth and glossy. Set this aside to cool slightly while you prepare the wet ingredients. It’s important that it’s not too hot when added to the eggs.
- Whip Sugars and Eggs: In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, room temperature large eggs, and the extra room temperature egg yolk. Beat on medium-high speed for a full 4-5 minutes. This step is crucial for incorporating air and creating that desired shiny, crackly top on your brownies. The mixture should become noticeably pale, thick, and fluffy.
- Add Oil and Vanilla: Reduce the mixer speed to low. Add the vegetable oil and vanilla extract to the sugar-egg mixture. Mix until just combined, being careful not to overmix.
- Combine Wet Ingredients: With the mixer still on its lowest speed, slowly pour the slightly cooled melted chocolate and butter mixture into the egg and sugar mixture. Mix gently until just combined. Overmixing at this stage can negatively affect the final texture.
- Whisk Dry Ingredients: In a separate medium mixing bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, cornstarch, and salt. Sifting them together can help prevent lumps.
- Fold Dry into Wet: Gradually add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold them together until just combined. Stop mixing as soon as you see no more streaks of dry flour. Overmixing will develop the gluten, resulting in tough, cakey brownies rather than fudgy ones. Ensure you scrape the bottom and sides of the bowl to incorporate everything evenly.
- Bake the Brownies: Pour the luscious brownie batter into your prepared baking pan and spread it evenly with the rubber spatula. Bake for 28-32 minutes. The brownies are done when the edges are set, and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking, as this is the key to maintaining their fudgy interior.
- Cool Completely: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 30 minutes. Resist the urge to cut into them prematurely; cooling allows them to set and develop their perfect fudgy texture. While they cool, you can prepare the marshmallow fluff.
For the Heavenly Homemade Marshmallow Fluff Topping:
- Whip Egg Whites: In the clean bowl of a stand mixer fitted with the whisk attachment, beat the room temperature egg whites and a pinch of salt on medium-high speed until they become frothy and soft peaks begin to form, about 2-3 minutes. Reduce the speed to the lowest setting to maintain stability while you prepare the sugar syrup.
- Prepare Sugar Syrup: In a small, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, and vanilla extract. Heat this mixture over medium heat, stirring occasionally, until the sugar is completely dissolved and the syrup reaches 240°F (115°C) on a candy thermometer. This is known as the “soft ball stage.” Be precise with the temperature for the best fluff consistency.
- Slowly Add Hot Syrup: With the stand mixer running on medium-high speed, slowly and carefully pour the hot sugar syrup in a thin, steady stream down the side of the mixing bowl. Avoid pouring directly onto the whisk, as this can splash the hot syrup and create strings of hardened sugar. This process should take about 2 minutes to ensure even incorporation.
- Whip to Stiff Peaks: Once all the sugar syrup has been added, increase the mixer speed to high and continue whipping for about 5 minutes. The mixture will transform into a thick, glossy, stiff, and shiny marshmallow fluff. It should hold firm peaks and be very sticky.
- Melt Chocolate (for swirl): While the fluff is whipping, gently melt the ¼ cup of dark chocolate in a microwave-safe bowl in 15-20 second intervals, stirring until smooth. Let it cool slightly, but ensure it’s still pourable.
- Create Chocolate Swirl (Optional): Using a rubber spatula, gently fold the slightly cooled melted dark chocolate into the marshmallow fluff. Only fold 3-4 times to create beautiful, distinct chocolate streaks and swirls, rather than fully incorporating it. This creates a stunning visual effect reminiscent of a marbled hot cocoa.
- Top the Brownies: Spread the prepared marshmallow fluff evenly over the cooled brownies using an offset spatula. For an extra special touch and flavor, you can use a kitchen torch to lightly toast the marshmallow topping until golden brown. Alternatively, you can briefly broil the brownies in the oven, keeping a very close eye on them to prevent burning.
Expert Tips for Irresistible Hot Chocolate Brownies
Achieving perfect fudgy hot chocolate brownies with that iconic crackly top and dreamy marshmallow is easier than you think. Here are some pro tips to ensure your baking success:
- Room Temperature Ingredients Are Key: This is a golden rule in baking, especially for these brownies. Using room temperature eggs and egg yolk helps them emulsify properly with the melted butter and chocolate, creating a smooth, homogenous batter. This leads to a more consistent, fudgy texture and helps achieve that desirable shiny, crackly top. Plan ahead by taking your eggs out of the fridge at least 30 minutes before you start baking.
- Measure Flour Correctly: Accuracy is paramount for the perfect brownie texture. Never scoop flour directly from the bag with your measuring cup, as this compacts it and you’ll end up with too much. Instead, fluff your flour with a spoon, then gently spoon it into your measuring cup, and finally, level it off with the straight edge of a knife. Too much flour is the primary culprit behind dry, cakey brownies. For ultimate precision, a kitchen scale is highly recommended.
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and chewy (in a bad way!) brownie texture rather than the rich, fudgy consistency we’re aiming for. A rubber spatula is your best friend here for gentle folding.
- Line Your Pan Properly: This simple step makes a world of difference for easy removal and clean cuts. Use parchment paper that extends over the sides of your baking pan, creating a “sling.” Once the brownies are cooled, you can simply lift them out of the pan using the parchment overhang, place them on a cutting board, and slice cleanly without any sticking.
- Check for Doneness Early: Oven temperatures can vary, so start checking your brownies a few minutes before the recommended bake time (around the 25-minute mark). Insert a toothpick into the center of the brownies. For a truly fudgy brownie, it should come out with moist crumbs attached, but not wet batter. If it comes out completely clean, your brownies are likely overbaked and will be drier.
- Cool Completely Before Slicing: Patience is a virtue, especially when it comes to brownies! Allowing them to cool completely in the pan for at least 30 minutes (or even longer) before slicing helps them set properly. This ensures a clean cut and prevents them from falling apart, preserving their wonderfully fudgy texture.
- Toast the Marshmallow Fluff for Extra Flavor: For that authentic campfire marshmallow experience, lightly toast the marshmallow fluff topping just before serving. A kitchen torch is the easiest way to achieve this, giving you beautiful golden-brown peaks. If you don’t have a torch, you can briefly place the brownies under a broiler in your oven. Watch them very carefully, as marshmallows can burn quickly – usually just 30-60 seconds is enough!
Recommended Tools for Your Baking Adventure
Having the right tools can make all the difference in ensuring a smooth and enjoyable baking process for your hot chocolate brownies. Here are some essential items that will help you achieve perfect results:
- Square Baking Pan (8×8 or 9×9-inch): A good quality metal pan is crucial for even heat distribution, which helps your brownies bake uniformly and achieve that perfect edge-to-center texture.
- Digital Kitchen Scale: For the most accurate measurements, especially for flour and chocolate, a kitchen scale ensures consistent results every time and is a secret weapon for professional-tasting baked goods.
- Electric Mixer (Handheld or Stand): Essential for whipping the sugar and eggs to a pale and fluffy consistency for the brownies, and absolutely necessary for creating stiff, shiny marshmallow fluff.
- Microwave-Safe Mixing Bowls:Ideal for safely melting chocolate and butter without scorching, and for mixing various components of the recipe.
- Small Saucepan & Candy Thermometer: Crucial for making the homemade marshmallow fluff. A candy thermometer ensures the sugar syrup reaches the precise “soft ball stage,” which is critical for the fluff’s texture.
- Rubber Spatula: Perfect for gently folding ingredients, especially dry into wet, to prevent overmixing and scrape down the sides of bowls effectively.
- Parchment Paper: An absolute must for easy removal of the brownies from the pan and makes cleanup a breeze.
Frequently Asked Questions (FAQs) About Hot Chocolate Brownies
Got questions about making these delectable hot chocolate brownies? Here are some common inquiries and helpful answers to ensure your baking success:
Can I use marshmallow bits or mini marshmallows instead of homemade fluff?
Yes, absolutely! Marshmallow bits or mini marshmallows make an excellent topping for these brownies and are a great shortcut. They will melt slightly and get beautifully gooey when the brownies are warm, especially if you toast them. However, they won’t have the same light, airy, and creamy texture as homemade marshmallow fluff. The homemade fluff offers a distinct, melt-in-your-mouth quality that truly elevates the “hot chocolate” experience.
How do I properly store these fudgy hot chocolate brownies?
To keep your brownies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. For slightly longer enjoyment, you can keep them in the refrigerator for up to a week. If you’ve opted to toast the marshmallow topping, it’s best to store them in an airtight container at room temperature, as refrigeration can sometimes make the toasted parts slightly chewy.
Can I use a store-bought brownie mix as a shortcut for the brownie base?
While this homemade recipe is designed to yield an unparalleled fudgy texture and rich chocolate flavor that’s hard to beat, we understand that sometimes you need a quick solution! Yes, you can certainly use your favorite store-bought brownie mix as a shortcut for the brownie base. Just follow the package directions for baking, then proceed with making and topping them with the homemade marshmallow fluff as instructed.
How can I achieve that iconic crackly top on my brownies?
The key to a beautiful, shiny, crackly top lies in two main factors: the amount of sugar and how you mix it. Be sure to beat the granulated and brown sugars with the eggs and egg yolk for the full 4-5 minutes until the mixture is pale, thick, and fluffy. This process incorporates air and dissolves some of the sugar, which creates that desirable crisp, crackly layer on top as the brownies bake. Additionally, ensure your butter and chocolate mixture is not too hot when added, and avoid overmixing the flour.
Can I add hot cocoa mix directly to the brownie batter?
For an extra layer of “hot chocolate” flavor, you can certainly add a tablespoon or two of your favorite hot cocoa mix (not pre-sweetened with sugar, if possible) to the dry ingredients. This will intensify the cocoa notes and make the brownies even more reminiscent of the beloved beverage. Adjust the amount based on your preference for sweetness and chocolate intensity.
Storing and Freezing Your Delicious Hot Chocolate Brownies
These fudgy hot chocolate brownies are so good, you might want to make a double batch! Here’s how to store them to maintain their freshness or save some for later:
- Storing Leftovers: Once cooled, place any leftover hot chocolate brownies in an airtight container. They will stay perfectly fresh and fudgy at room temperature for 2-3 days. If you prefer them chilled or need to extend their shelf life, they can be stored in the refrigerator for up to a week. Just bring them back to room temperature or warm slightly before serving for the best experience.
- Freezing for Later Enjoyment: These brownies freeze wonderfully! For best results, allow them to cool completely. You can then wrap individual brownies tightly in plastic wrap, or wrap the entire slab before cutting. Place the wrapped brownies in a freezer-safe zip-top bag or an airtight container. They can be frozen for up to 2 months. To enjoy, simply thaw them at room temperature for a few hours, or gently warm them in the microwave for a quick, cozy treat.
Other Decadent Chocolate & Brownie Creations:
- The Best Cheesecake Brownies Recipe Ever
- The Easiest Flourless Chocolate Cake
- Copycat Chocolate Mousse Cheesecake Factory
If you loved baking and devouring these Hot Chocolate Brownies, please don’t forget to show some love! Leave a 5-star rating and a comment below to share your feedback or ask any questions you might have. I’d absolutely love to hear about your experience! For more delightful recipes and baking inspiration, make sure to follow me on Instagram, Pinterest, and TikTok. I share so many fun and delicious things across all platforms! Happy baking!
Recipe Card
Hot Chocolate Brownies
Molly Murphy
Pin Recipe
Ingredients
Brownies
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- 3 large eggs room temperature
- 1 egg yolk room temperature
- ½ cup unsalted butter
- ½ cup dark chocolate
- ⅓ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- ⅔ cup all-purpose flour
- ¼ cup dark cocoa powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
Marshmallow Fluff
- Note: You can substitute a 7-ounce jar of store-bought marshmallow fluff if desired.
- 2 egg whites room temperature
- 1 pinch salt
- 3 tablespoons granulated sugar
- ½ cup light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
- ¼ cup melted dark chocolate cooled
Instructions
For the Brownies
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Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Clip the edges of the parchment with metal binder clips if needed and spray with cooking spray. Set aside.
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In a microwave-safe bowl, combine the butter and dark chocolate. Microwave in 20-30 second increments, stirring in between, until melted and smooth. Let cool slightly.½ cup unsalted butter, ½ cup dark chocolate
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In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, brown sugar, eggs, and egg yolk on medium-high speed for 4-5 minutes until pale and fluffy.⅔ cup granulated sugar, ⅔ cup brown sugar, 3 large eggs, 1 egg yolk
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Add the vegetable oil and vanilla extract to the sugar mixture and mix on low speed until combined.⅓ cup vegetable oil, 1 ½ teaspoons vanilla extract
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With the mixer on the lowest speed, slowly pour in the cooled melted chocolate and butter mixture. Mix just until combined; do not overmix.
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In a separate bowl, sift together the flour, cocoa powder, cornstarch, and salt. Mix to combine.⅔ cup all-purpose flour, ¼ cup dark cocoa powder, 1 tablespoon cornstarch, ½ teaspoon salt
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Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Mix until just combined, being careful not to overmix. Make sure to get the bottom of the bowl.
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Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
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Let the brownies cool in the pan for at least 30 minutes. While cooling, prepare the marshmallow fluff.
For the Marshmallow Fluff
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In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites and salt on medium-high speed until frothy, about 3 minutes. Reduce speed to the lowest setting to maintain stability.2 egg whites, 1 pinch salt
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In a small saucepan, combine the sugar, corn syrup, water, and vanilla over medium heat. Heat until the sugar is fully dissolved and the mixture reaches 240°F (115°C), about 3-5 minutes.3 tablespoons granulated sugar, ½ cup light corn syrup, 2 tablespoons water, 1 teaspoon vanilla extract
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Turn the mixer back to medium-high speed and slowly pour the hot sugar syrup down the inside rim of the mixing bowl, letting it trickle down the sides to avoid scrambling the egg whites. This process should take about 2 minutes.
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Once all the sugar syrup is incorporated, increase the mixer speed to high and whip for 5 minutes, or until the mixture becomes stiff and shiny.
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While the marshmallow fluff is mixing, melt the dark chocolate in the microwave in 15-20 second intervals, stirring until smooth. Let cool slightly.
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Using a rubber spatula, gently fold the melted chocolate into the marshmallow fluff. Only fold 3-4 times to create a beautiful streaked effect.¼ cup melted dark chocolate
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Spread the marshmallow fluff evenly over the cooled brownies. For an extra touch, toast the marshmallow topping with a kitchen torch, if desired.
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Slice the brownies into squares and serve. Enjoy your rich, fudgy brownies with their luscious marshmallow topping!