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Fudgy Hot Chocolate Brownies with Toasted Marshmallow Swirl

A single, rich piece of hot chocolate brownies topped with toasted marshmallows and chocolate chips on a white plate.
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Bake these rich, fudgy brownies that capture the flavor of your favorite winter drink. This recipe includes a gooey marshmallow swirl and a toasted topping for the ultimate cozy dessert.

Ingredients

Scale
  • 1 box (18.3 oz) brownie mix (use your favorite brand)
  • Ingredients listed on the brownie mix box (usually eggs, oil, water)
  • 1/2 cup unsweetened hot chocolate mix
  • 1/4 cup milk or water
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows (for swirl)
  • 1 cup mini marshmallows (for topping)
  • 2 tablespoons chocolate chips (optional, for topping)

Instructions

  1. Preheat your oven to the temperature specified on the brownie mix box. Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter according to the package directions, substituting the required water with the 1/2 cup of hot chocolate mix combined with the 1/4 cup of milk or water. Mix until just combined.
  3. In a small bowl, stir together the 1 cup of mini marshmallows designated for the swirl with the vanilla extract. This helps prevent them from dissolving completely.
  4. Pour half of the brownie batter into the prepared pan. Drop spoonfuls of the marshmallow mixture evenly over the batter. Pour the remaining batter over the top.
  5. Use a knife or skewer to gently swirl the marshmallow mixture through the batter to create ribbons.
  6. Bake for the time indicated on the box for fudgy brownies, checking for doneness a few minutes early.
  7. Remove the brownies from the oven when they are nearly done (a toothpick inserted near the center should come out with moist crumbs, not wet batter).
  8. Immediately sprinkle the remaining 1 cup of mini marshmallows and the chocolate chips (if using) over the hot surface of the brownies.
  9. Return the pan to the oven for 2 to 3 minutes, watching closely, until the marshmallows are puffed and lightly toasted.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting them into squares.

Notes

  • For an extra rich flavor, substitute the oil required by the box mix with melted butter.
  • If you prefer a thicker frosting instead of toasted marshmallows, prepare a simple marshmallow fluff frosting and spread it on after the brownies have cooled completely.
  • To achieve a truly decadent chocolate square, fold in 1/2 cup of chopped dark chocolate into the batter before pouring it into the pan.

Nutrition

Find it online: https://cookingbyfelix.com/hot-chocolate-brownies/