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Gooey brownies topped with marshmallows and drizzled with melted chocolate topped with sprinkles.
Summer Dempsey

Hot Chocolate Fudge Brownie Recipe

Ultra-rich, fudgy hot chocolate brownies topped with gooey marshmallows and a smooth chocolate frosting—this is the ultimate cozy dessert that tastes just like a cup of hot cocoa in brownie form.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 225

Ingredients
  

For the Brownies
  • ½ cup unsalted butter (1 stick)
  • ¾ cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 ½ teaspoons vanilla extract
  • ½ cup unsweetened cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¾ cup mini marshmallows (1 cup for batter- ¾ cup topping)
For the Hot Chocolate Frosting
  • 1 ½ cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 4 tablespoons unsalted butter melted
  • ¼ cup hot milk or hot water
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Sprinkles of Choice for topping (measure with you heart)

Equipment

  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat oven to 350°F.
  2. Line an 8×8 pan with parchment paper and lightly spray.
  3. In a heat-safe bowl, melt the butter and chocolate chips together (microwave or stovetop).
  4. Stir until smooth and glossy.
  5. Let cool 2–3 minutes.
  6. Mix granulated sugar, brown sugar, eggs, egg yolk and vanilla. The mixture should look thick and shiny.
  7. Mix in melted and cooled chocolate & butter .
  8. In a separate bowl whisk the cocoa powder, flour, baking powder, and salt. Stir until combined.
  9. Mix dry ingredients into wet just until combined.
  10. Fold in 1 cup mini marshmallows.
  11. Spread batter into the pan and smooth the top.
  12. Bake 30-35 minutes, or until the center is just set.
  13. In the last 2 minutes, sprinkle about ¾ cup of mini marshmallows on top so they puff without burning.
  14. Let brownies cool fully.
Hot Chocolate Frosting
  1. Whisk powdered sugar and cocoa. Then add melted butter, hot milk, vanilla, and salt.
  2. Whisk until smooth and pourable. Add more hot milk 1 teaspoon at a time if needed.
  3. Pour over cooled brownies and let set 20–30 minutes before slicing. Top with sprinkles of choice.

Notes

  • These brownies are meant to be fudgy, not cakey—be careful not to overbake. The center should look just set when you pull them out.
  • Melting the butter and chocolate together creates a smooth, glossy base that gives these brownies their rich texture.
  • Letting the chocolate mixture cool slightly before adding eggs helps prevent scrambling and keeps the batter silky.
  • The batter should look thick and shiny after mixing the sugars and eggs—this is key for that classic fudgy brownie texture.
  • Fold in marshmallows gently to avoid overmixing, which can make brownies dense.
  • Adding marshmallows during the last few minutes of baking keeps them soft, puffed, and not burnt.
  • The hot chocolate frosting should be pourable but not too thin—add milk slowly to control the consistency.