Hot Cocoa Brownies
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Hot Cocoa Brownies are chewy brownies, packed full of hot cocoa and tiny marshmallows bits. Make this easy cocoa brownies recipe and enjoy them with a mug of hot chocolate!
This hot cocoa brownies recipe is made using packets of hot cocoa! Homemade hot chocolate is great, but instant hot cocoa allows me to relive my childhood at my Gram’s house. You know, the powder that comes in the little envelopes that you add some hot water or milk to. YUM!
Are you looking for hot cocoa-inspired desserts?
I have Hot Cocoa Meringue Cookies that are a meringue cookie with hot cocoa mix and chocolate chips folded into them. They’re SO good!
FREE EMAIL BONUS: Treat yourself with these delicious recipes
Hot Chocolate Fudge is another great sweet treat with hot cocoa mix in it! If you love fudge, you have to try this recipe!
Hot Cocoa Brownies with Marshmallows
So the thing I think I adore the most about these chewy marshmallow brownies is the crispy, shiny crust and the bits of marshmallows. If I had the entire pan of homemade brownies to myself, I could see myself scraping the tops off the brownies and eating them first. Don’t worry, I didn’t have a chance with other family members in the house scarfing them down.
These brownies aren’t a rich dark brown color because I didn’t load them up with cocoa powder. I wanted the hot cocoa flavor to shine through so I just added more hot cocoa instead of cocoa powder. I also added the tiny mallow bits into the batter and I think that added another layer of chewy.
Brownie Ingredients
As with most brownie recipes, this recipe only requires basic ingredients plus the hot cocoa mix and the tiny marshmallow bits. Let’s run through them quickly.
Get the exact measurements in the recipe card at the bottom of the post.
- butter – melted
- sugar – this recipe uses all granulated sugar.
- vanilla extract – use your favorite kind.
- hot cocoa mix – I linked to the kind I like. It’s Swiss Miss Milk Chocolate Hot Cocoa without marshmallows in .73 ounce envelopes. I buy the mallow bits separate.
- flour – all-purpose flour was used in this hot cocoa brownie recipe.
- baking powder – The levening agent that gives the brownies a little puff.
- mallow bits – I used to buy these at Walmart, but now I get to get them online or from the country store a couple of towns over. I linked to them on Amazon to check out.
How to Make Hot Cocoa Brownies
As with most brownies, this recipe is quick and simple. It’s a one bowl brownie mix and it takes no time at all to throw together.
Step 1 – Add the cooled melted butter, sugar, eggs, and vanilla extract to a medium mixing bowl. Beat with an electric mixer for 1 to 2 minutes until pale and thick.
Step 2 – Add in the cocoa powder mix, flour, and baking powder. Beat on low until the dry ingredients are worked into the batter.
Step 3 – Stir in the mallow bits until evenly distributed.
Step 4 – Pour the brownie batter in a greased and parchment-lined 8×8 square pan and evenly spread out. Sprinkle the remaining mallow bits on top and bake.
How to Store Brownies
Once the brownies are completely cooled, cut the brownies into 9 pieces. tightly wrap each brownie in plastic wrap or place them all in an airtight container. Store in an airtight container for up to 5 days. They will start to get hard after the first 3 days.
Frequently Asked Questions
No. Cocoa powder is unsweetened with nothing else in it other than the cocoa powder. Hot Cocoa mix is sweetened with powdered sugar/granulated sugar, has a milk powder, sometimes marshmallows, and cocoa powder.
You can if you can’t find the mallow bits, but I highly recommend looking for them.
Yes! Let the brownies cool completely and remove them from the pan. Tightly wrap the brownies in two layers of plastic wrap and then heavy-duty foil. Place in a freezer bag and store up to 3 months in the freezer.
You can also slice the brownies, but with more edges that are exposed, the more likely you’ll have some brownies with hard edges after they’ve thawed. If you only have a few leftover brownies from the pan, you can wrap them individually with two layers of plastic wrap very tightly. Wrap with a layer of foil and then pop in a freezer bag to store for up to 3 months.
To thaw, place the pan of brownies or slices in the fridge overnight. You can also leave them out at room temperature for 30 minutes to an hour to thaw.
Brownies and Bars to Try
Hot Cocoa Brownies
Ingredients
- 3/4 cup butter melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 to 5 (.73 ounces each) envelopes milk chocolate hot cocoa mix without marshmallows *see notes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup plus 2 tablespoons tiny mallow bits
Instructions
- Preheat oven to 350 degrees F. Spray an 8×8 inch square baking pan with non-stick cooking spray. Line the bottom of the pan with parchment paper and drape the parchment over two opposite sides of the pan. This will provide a handle to pull out the brownies. Then spray the parchment with non-stick cooking spray.
- In a large mixing bowl, add in the butter, sugar, eggs and vanilla. Using a hand mixer, beat for 1 to 2 minutes until the mixture turns pale and becomes thick and fluffy.
- Add in the baking powder, hot cocoa envelopes and flour. Mix with the hand mixer on low until incorporated. Scrape down sides and give a quick mix to incorporate.
- Stir in 1/2 cup of mallow bits into the batter.
- Spread the batter into the prepared pan. Make sure to spread to all of the edges and corners.
- Sprinkle the remaining 2 tablespoons of tiny mallow bits on top of the brownies.
- Place into the oven and bake for 35 minutes or until done. Place a toothpick into the center of the brownies and if it comes out clean or with moist crumbs, it’s done. If there’s still batter, let bake a little longer.
- Remove from the oven and let cool.
- Cut into squares and serve!
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
This post was originally posted on February 26, 2016. It’s being updated February 2022 to add additional information and tweaks to the brownie recipe.
Made a nice kind of hot chocolate cake. Not rating because they aren’t brownies…
These are very yummy! They’re not your typical brownie like a blondie and brownie fusion but it works so well! I also added a whole cup of hot chocolate instead of the recommended 1/2 cup. You can also use oil in place of butter! BUT, instead of the 3/4 cup, I did 1/2 cup it was sooooo good!
So happy you enjoyed it so much!! Thanks for letting me know your changes you made.
My son made these over the weekend, doubled the recipe, and subbed brown sugar for the white sugar. These are the BEST brownies I’ve ever had!! Dense with crisp edges…yummy!!!
Yay!! I’m glad they were a hit!
I made these and they were fantastic! I didn’t have marshmallows so I mixed in semisweet chocolate chips and topped them with milk chocolate frosting. Served them warm with a scoop of ice cream 🙂
My cocoa mix is in a canister, not packets. 4-5 packets equals what amount in a measuring cup? Thank you! I can’t wait to try this recipe!
4 packets equals about 1/2 cup plus 2 1/2 tablespoons spooned in and not packed or 5 packets is about 3/4 cup plus 1 tablespoon spooned in and not packed. If you tap the measuring cup down, it will easily pack itself which you don’t want.