Hot Chocolate Brownies

These one-bowl brownies couldn't be easier to make, and adding leftover hot chocolate mix is the perfect way to make them extra special[. Interested in a Mexican hot chocolate version? Just add 1 teaspoon ground cinnamon to the dry ingredients and sprinkle the top of each brownie with a pinch of chili powder.]

Total Time:
1 hr 45 min
Prep:
25 min
Inactive:
45 min
Cook:
35 min

Yield:
24 brownies
Level:
Easy

Ingredients
  • Cooking spray
  • 2 sticks (1 cup) unsalted butter, melted and cooled
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup hot chocolate or cocoa mix
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • One 12-ounce bag semisweet chocolate chips
  • 72 mini marshmallows
Directions
  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.

  • Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan.

  • Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

For best results, don't use hot chocolate or cocoa mixes that contain powdered milk or other dairy products, which can change the structure and texture of the brownies.


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