Go Back Email Link
–+ servings
hot chocolate brownies
Print Pin
5 from 3 votes

Hot Chocolate Brownies

Easy dark chocolate brownies that are fudgy and chewy, with sweetened homemade marshmallow fluff on top!
Course Dessert
Cuisine American
Keyword hot coco, brownies, christmas, winter
Servings 9 squares
Author Molly Murphy

Ingredients

  • ¾ cup unsalted butter
  • ¼ cup neutral oil canola or vegetable
  • 6 oz dark chocolate 60–70% chopped
  • ¼ cup plus 2 tablespoons Dutch-process cocoa powder
  • 1 cup plus 2 tablespoons granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs room temperature
  • 2 large egg yolk save the whites for the marshmallow fluff
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon fine sea salt
  • ¾ cup all-purpose flour
  • 1 teaspoon cornstarch

For the Marshmallow Fluff

  • Note: You can substitute a 7-ounce jar of store-bought marshmallow fluff if desired.
  • 2 egg whites room temperature from above
  • 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

For the ganache

  • ½ cup heavy whipping cream
  • ¾ cups semi sweet chocolate
US Customary - Metric

Instructions

For the brownies

  • Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly spray the parchment with nonstick spray and set the pan aside.
  • In a medium saucepan over low heat, combine the butter, oil, and chopped dark chocolate. Stir constantly until the mixture is mostly melted, then remove the pan from the heat and continue stirring until completely smooth. Whisk in the cocoa powder until glossy and fully incorporated. Allow the mixture to cool to about 120°F; it should feel warm to the touch but not hot, with no visible steam.
    ¾ cup unsalted butter, ¼ cup neutral oil canola or vegetable, 6 oz dark chocolate 60–70%, ¼ cup plus 2 tablespoons Dutch-process cocoa powder
  • In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and egg yolk. Beat with a hand mixer or whisk on medium to medium-high speed for 3–4 minutes, until the mixture is pale, thick, and glossy and falls in ribbons when lifted.
Whisk the vanilla extract and salt into the egg mixture. With the mixer on low speed, slowly pour in the warm chocolate mixture and mix just until fully combined and smooth, being careful not to overmix.
    1 cup plus 2 tablespoons granulated sugar, ¾ cup packed brown sugar, 2 large eggs room temperature, 2 large egg yolk, 1 ½ teaspoon vanilla extract, 1 teaspoon fine sea salt
  • Add the flour and cornstarch to the bowl. Gently fold the dry ingredients into the batter using a spatula until just combined, stopping as soon as no dry flour remains to keep the brownies dense and fudgy.
    ¾ cup all-purpose flour, 1 teaspoon cornstarch
  • Pour the batter into the prepared pan and smooth the top evenly. Bake for 22–26 minutes, until the edges are set and the center is still slightly soft. A toothpick inserted into the center should come out with thick, glossy crumbs rather than clean.
  • Remove the brownies from the oven and place the pan on a wire rack. Let the brownies cool completely in the pan for at least 1 hour before slicing, as they will continue to set as they cool.

For the Marshmallow Fluff

  • 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
    2 egg whites room temperature, 1 pinch salt
  • 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 is about 235Fabout 3-5 minutes.
    3 tablespoons granulated sugar, ½ cup light corn syrup, 2 tablespoons water, 1 teaspoon vanilla extract
  • 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.
  • 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.
  • While the marshmallow fluff is mixing, melt the dark chocolate in the microwave in 15-20 second intervals, stirring until smooth. Let cool slightly.
    ¼ cup melted dark chocolate cooled
  • Using a rubber spatula, gently fold the melted chocolate into the marshmallow fluff. Only fold 3-4 times to create a beautiful streaked effect.

FOR THE GANACHE

  • Place the cream in a medium microwave-safe bowl and heat until hot and slightly bubbly, ensuring it doesn't boil over. Start with 30-second intervals, checking until bubbly.
    ½ cup heavy whipping cream
  • Remove from the microwave and add the chocolate. Let the mixture sit for 5 minutes without stirring. If the chocolate hasn't fully melted after 5 minutes, microwave again in short intervals until smooth.
    ¾ cups semi sweet chocolate
  • Once ready, stir until everything melts and the mixture is smooth. Pour the ganache over the cooled brownies and spread evenly.
  • Spread the marshmallow fluff evenly over the top. For an extra touch, toast the marshmallow topping with a kitchen torch, if desired.