Hot Cocoa Brownies
User Reviews
4.6
Hot Cocoa Brownies
Description
Hot Cocoa Brownies blend traditional brownie ingredients with milk chocolate hot cocoa mix to offer a unique chocolate depth. Using 4 to 5 packets of hot cocoa mix gives the batter a thick consistency and intensifies the cocoa flavor while the tiny mallow bits outside the batter add soft, chewy texture during baking. The method involves melting butter, beating it with sugar, eggs, and vanilla until fluffy, then folding in dry ingredients and marshmallows before baking in an 8x8 inch pan lined with parchment. The parchment overhang facilitates easy removal.
The final brownies have a rich, dense crumb with occasional gooey marshmallow pockets, making them appealing for chocolate lovers seeking a nostalgic twist. The powdered hot cocoa contributes a distinct chocolate tone not typically obtained through cocoa powder alone.
The recipe suggests that using 5 packets yields a more pronounced texture and flavor, though 4 packets still produce satisfying results. Baking time is about 35 minutes until a tester inserted comes out clean, ensuring a fully set brownie without overbaking. Serve these brownies as a dessert or snack.
Ingredients
- 3/4 cup butter melted
- 1 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 4 to 5 milk chocolate hot cocoa mix see notes, 73 ounces each, envelopes, without marshmallows
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup tiny mallow bits 2 tablespoons
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
- Using 5 hot cocoa packets results in a denser texture and stronger hot cocoa flavor; 4 packets also work well.
- Line and spray the baking pan with parchment paper extending over two sides for easy removal of the brownies.
- Mix mallow bits into the batter and scatter extra on top for soft marshmallow texture in the finished brownies.
- Test doneness by inserting a toothpick; bake until it comes out with minimal moist crumbs but not wet batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9brownies
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 157mg | 7% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 526IU | 11% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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