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Hot Chocolate Brownies – Easy dark chocolate brownies that are fudgy and chewy, with sweetened homemade marshmallow fluff on top!

If there’s one thing that screams cozy, it’s these Hot Chocolate Brownies. Imagine the fudgiest homemade brownies, loaded with rich chocolate flavor and topped with swirls of dreamy marshmallow fluff. They’re basically your favorite hot cocoa mix turned into a dessert! Whether it’s for a cool evening treat, a sweet addition to your brownie sundaes, or just because you need chocolate in your life, these brownies are the perfect excuse to bake something delicious.

Why You’ll Love This Recipe

Rich Chocolate Flavor: These homemade brownies are packed with melted chocolate, cocoa powder, and hot cocoa mix, creating a fudgy texture with a milk chocolate taste.
Marshmallow Fluff Topping: A layer of marshmallow creme adds natural flavor and that iconic hot chocolate finish.
Cozy and Versatile: Perfect for a winter cold evening, brownie sundaes, or even spiced up as Mexican hot chocolate brownies with a hint of cayenne pepper for those who really need to be warmed right up!

Ingredients – Hot Chocolate Brownies

Here’s everything you’ll need to make these delicious brownies. Don’t skip the baking notes—they’ll help you make this recipe!!

Granulated sugar – The foundation of sweetness and a shiny, crackly top. Trust me, it’s essential!
Brown sugar – Adds that chewy, fudgy texture we all love. Use light or dark, whatever you’ve got!
Large eggs – Bring these to room temperature for a smoother batter. Cold eggs = no bueno for mixing.
Egg yolk – Extra richness for a next-level fudgy brownie. Don’t skip it!
Unsalted butter – I love to use unsalted, but you can use salted butter, just skip adding the salt!
Dark chocolate – The secret to that deep, chocolatey flavor. Go for a high-quality bar if you can, I love trader joes pound plus!
Vegetable oil – Adds moisture and keeps the brownies soft for days. No dry brownies here! You can substitute for any neutral flavored oil.
Vanilla extract – Always use the real stuff for that classic, natural flavor.
All-purpose flour – Your go-to flour. A kitchen scale can help measure it perfectly—too much flour ruins the fudgy texture!
Unsweetened cocoa powder – Enhances the chocolate flavor. Use Dutch-process for a darker, richer brownie if you want!
Cornstarch – A little bit goes a long way in making these brownies tender and gooey.

Step-by-Step Instructions

Here’s how you make these Hot Chocolate Brownies. For a full list of instructions, check out the recipe card below.

Preheat your oven to 350°F (175°C). Line a square pan with parchment paper, letting the edges hang over for easy removal. Spray with cooking spray.
In a microwave-safe bowl, melt the salted butter and dark chocolate in 20-30 second increments, stirring until smooth. Set aside to cool.
In a large bowl, use an electric mixer to combine the granulated sugar, brown sugar, eggs, and egg yolk. Beat until pale and fluffy, about 4-5 minutes.
Add the vegetable oil and vanilla extract to the sugar mixture, mixing just until combined.
Slowly pour the chocolate mixture into the sugar mixture, stirring gently with a rubber spatula.
In a medium mixing bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, cornstarch, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined to avoid overmixing.
Pour the brownie batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the brownies cool in the pan for at least 30 minutes.

For the Marshmallow Fluff Topping

In a stand mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium speed until frothy.
In a small saucepan, heat granulated sugar, light corn syrup, water, and vanilla extract over medium heat until it reaches 240°F (soft ball stage).
Slowly pour the hot sugar syrup down the side of the mixing bowl while the mixer runs on medium-high speed. Continue whipping on high speed for about 5 minutes until the mixture is stiff and shiny.
Using a rubber spatula, gently fold melted dark chocolate into the marshmallow fluff 3-4 times to create a streaked effect.
Spread the marshmallow fluff evenly over the cooled brownies

Tips and Tricks – Hot Chocolate Brownies

Room Temperature Ingredients Are Key: Using room temperature eggs and yolk helps them mix into the batter smoothly, giving you that perfect fudgy texture.
Measure Flour Correctly: Always fluff your flour, spoon it into the measuring cup, and level it off with a knife. Too much flour can make brownies dense instead of fudgy.
Don’t Overmix: When folding in the dry ingredients, mix just until combined. Overmixing can make the brownies tough.
Line Your Pan Properly: Parchment paper with an overhang makes it super easy to lift the brownies out of the pan. No more sticky mess!
Check for Doneness Early: Start checking your brownies at the 25-minute mark. Insert a toothpick—it should come out with moist crumbs, not wet batter, for that perfect fudgy center.
Toast the Marshmallow Fluff: If you want a toasted marshmallow look and flavor, use a kitchen torch or briefly broil the brownies in the oven. Keep a close eye so it doesn’t burn!

Recommended Tools

Square Pan: A metal pan works best for even baking.
Kitchen Scale: For precise measurements, especially for the dry ingredients.
Electric Mixer: Whips the sugar mixture and marshmallow fluff to perfection.
Microwave-Safe Bowl: Ideal for melting chocolate without scorching.

FAQs – Hot Chocolate Brownies

Can I use marshmallow bits instead of fluff?
Marshmallow bits or mini marshmallows work great as a topping, but they won’t have the same creamy texture as marshmallow fluff.

How do I store these brownies?
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months.

Can I use regular brownie mix?
This homemade recipe yields a fudgy texture that’s hard to beat, but you can use brownie mix as a shortcut if needed!

Storing and Freezing Instructions

Storing: Place leftovers in an airtight container. They stay fresh for 2-3 days at room temperature or up to a week in the fridge.
Freezing: Wrap individual brownies in plastic wrap, then store in a freezer-safe bag. Thaw at room temperature and enjoy!

If you loved these Hot Chocolate Brownies don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

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