Hot Chocolate Brownies

Ingredients

• 100 gsemi-sweet or dark chocolate, finely chopped
• 60 gnatural cocoa powder
• 150 gunsalted butter, roughly cubed
• 3 largeeggs, at room temperature
• 200 ggranulated sugar
• 50 gbrown sugar
• 80 gplain flour
• 30 gmini marshmallows

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Line a 23 × 23 cm (9 × 9-inch) tin with baking paper and set it aside.

2. 2

   Mix chocolate and cocoa

   Put the chopped chocolate and cocoa powder in a small bowl, ready for the browned butter.

3. 3

   Brown the butter

   Melt the butter in a small pan over a medium heat, stirring often. It will sizzle as the milk solids separate; when the sizzling eases, foam forms and the solids sink, stir constantly and watch for them to turn golden brown. Take the pan off the heat as soon as they brown so they do not burn.

4. 4

   Melt the chocolate

   Pour the browned butter over the chocolate and cocoa. You should have 125 g of browned butter; if there is less, add a little more butter to reach that amount. Leave the mixture untouched for about 2 minutes, then stir until smooth and fully melted. Set aside.

5. 5

   Whip eggs and sugar

   Put the eggs, granulated sugar and brown sugar in a large bowl. Beat with an electric hand mixer on medium-high speed for 5 full minutes, until pale and doubled in volume.

6. 6

   Combine the batter

   With the mixer on low, slowly pour in the melted chocolate mixture and mix until combined. Add the flour and fold it in with a spatula just until incorporated.

7. 7

   Fill the tin

   Transfer the batter to the lined tin and use an offset spatula to spread it into an even layer.

8. 8

   Bake and add marshmallows

   Bake for 23–25 minutes, until the edges are set and the centre is still slightly jiggly. Take the tin out, scatter the mini marshmallows over the top, then return it to the oven for 1–2 minutes, just until they puff slightly and begin to stick.

9. 9

   Cool and slice

   Leave the brownies to cool completely in the tin before cutting them into squares. Dust with a little extra cocoa powder if you like. Rub a little cooking oil onto the knife before each cut to help stop the marshmallows sticking.

What are hot chocolate brownies?

Brownies are a familiar American chocolate bake, usually cut into squares and made with a dense, fudgy crumb. This version borrows the comforting flavours of hot chocolate by topping the chocolate-rich base with mini marshmallows.

Browned butter brings a toasted flavour, while beating the eggs and sugars for several minutes helps give the top its delicate crackle. The centre stays soft when the brownies are taken from the oven while still slightly jiggly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 5g protein, 47g carbs, 20g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate contribute much of the fat. Eggs add some protein, with smaller amounts from the chocolate and flour. Pair a square with fresh fruit or yoghurt for a more varied plate.

Choosing the chocolate

Chocolate: Either semi-sweet or dark chocolate works here; finely chopping it helps it melt evenly when the hot butter is poured over it.

Cocoa: Natural cocoa powder goes into the chocolate mixture as well, deepening the flavour. Keep it in the bowl with the chopped chocolate so both warm through together.

Watch the browned butter

Early signs: The butter first melts and sizzles as its milk solids separate. When the sizzling slows and foam appears, the solids settle at the bottom of the pan.

Colour cue: Stir constantly once the solids have settled, and remove the pan from the heat as soon as they turn golden brown. They can burn quickly at this stage, so stay by the pan rather than relying on a timer.

Build the crackly top

Egg mixture: Beat the eggs with both sugars for the full 5 minutes, until the mixture looks pale and has doubled in volume. This step aerates the batter and contributes to the characteristic crackled surface.

Gentle folding: Mix in the chocolate on low speed, then fold in the flour only until combined. Overmixing at this point can make the brownies less tender.

Check doneness carefully

Edges: After 23–25 minutes, the edges should look set. The centre should still have a slight jiggle rather than looking completely firm.

Marshmallows: Add them only after the first bake, then return the tin to the oven for just 1–2 minutes. Take the brownies out when the marshmallows have puffed slightly.

Let them cool before cutting

Cooling: Leave the brownies in the tin until completely cool so the soft centre has time to settle. Cutting while warm can make the squares harder to lift neatly.

Slicing: Lightly oil the knife before each cut to reduce sticking from the marshmallows. Wiping the blade between cuts can also help keep the edges tidy.

What to serve with them

A small square is rich enough to serve on its own, or alongside a mug of tea, coffee or milk. For a plated dessert, add fresh berries or a scoop of vanilla ice cream.

Since the brownies are sweet and chocolate-heavy, a simple, lightly flavoured accompaniment lets the toasted butter and marshmallow topping remain the focus.

Recipe notes & tips

• Bring the eggs to room temperature before mixing so they blend readily with the sugars.
• Finely chop the chocolate to help it melt smoothly under the hot browned butter.
• Keep stirring and watching closely once the butter solids begin to turn golden.
• Use a spatula to fold in the flour gently and stop as soon as no dry streaks remain.
• Check the centre at 23 minutes, since oven performance can vary.
• Oil the knife before each cut to make slicing through the marshmallow topping easier.

Variations

• Add a cocoa finish: Dust the cooled brownies with a little extra cocoa powder before serving.
• Use dark chocolate: Choose a darker bar for a more bittersweet chocolate flavour.
• Add a pinch of salt: Stir a small pinch into the batter to balance its sweetness.
• Make a toasted topping: Briefly toast the marshmallows under a grill, watching them closely.
• Serve with berries: Add fresh raspberries or strawberries alongside each square.

Common mistakes to avoid

• Burning the butter: Remove it from the heat as soon as the milk solids turn golden brown.
• Skipping the full beating time: Whip the eggs and sugars for 5 minutes to reach the pale, doubled-volume stage.
• Overmixing the flour: Fold just until incorporated so the brownies stay tender.
• Baking until fully firm: Take the tin out when the edges are set but the centre is still slightly jiggly.
• Adding marshmallows too early: Scatter them on after the initial bake so they only need 1–2 minutes to puff.
• Cutting while warm: Let the brownies cool completely in the tin before slicing.

How to store

Store cooled brownies in an airtight container at room temperature for up to 3 days. If you prefer them warm, heat a square briefly in the microwave, just until softened.

Frequently asked questions