My family loves it when I make them these Hot Chocolate Brownies. Fudgy Brownies with ganache and toasted marshmallow frosting.
Hot Chocolate Brownies Recipe
I am a huge brownie fan! I love them with and without nuts. With and without candy. With and without frosting, cream cheese, or peanut butter. Brownies just make everyone happy and they are so easy to bake for a last-minute treat. You can add pretty much anything to them and they always taste amazing.
For this recipe, I paired up the brownies with chocolate ganache, marshmallow creme frosting, and a dusting of cocoa powder. You’re gonna swoon for these Hot Chocolate Brownies!
While I did enjoy a slice of these brownies, they ultimately went to my friend who was craving chocolate. She said she had been on a diet for so long and she missed her brownies (and bread, and ice cream, and all other sweets). So, these hot chocolate brownies found a good home for a few hours with someone who totally appreciated them!
This recipe for Hot Chocolate Brownies is perfect for a fun dessert for game night, a sleepover party, or even for a birthday celebration. My daughter wanted brownies for her birthday instead of cake. The marshmallow topping is thick enough that you can make some fun decorations with them.
If you think that your piping skills are really bad, you can always frost the brownies with a spatula and just create your own peaks and swirls. The more texture, the better the toasting will look. You can also skip the cocoa powder in favor of crushed graham cracker for a fun S’Mores brownie. Wouldn’t that be great?
You can find more Brownie Recipes like these on my blog.
- 1 18 oz box of your favorite brownies + ingredients on the box
- 1/3 C whipping cream
- 4 oz semi-sweet chocolate
- 1 1/2 C sugar
- 1/3 C cold water
- 2 egg whites
- 1/4 tsp cream of tartar
- 1 Tbsp coffee liquor or extract
- 1 tsp vanilla extract
- Make your brownies in a 9″ round pan according to the instructions. Cool completely on a wire rack before decorating.
- In a small saucepan, scald the whipping cream. Remove it just as bubbles start to form around the edge of the pan and pour over the chocolate. Let it just sit for 5 minutes without stirring the cream and chocolate. After 5 minutes, stir until smooth. Chill the ganache until it starts to thicken – about 5 minutes in the fridge or 30 minutes on the counter.
- Spread the thickened chocolate ganache over the brownies and chill for 30 minutes.
- Prepare a double boiler with a large glass bowl over a pot with some boiling water simmering at the bottom. In the glass bowl off the heat, combine the sugar, cold water, egg whites, and cream of tartar. Beat with a handheld electric mixer on low for a minute. Place the glass bowl on top of the pot to create your double boiler and cook the mixture constantly beating it on high for 10 to 15 minutes. Use a candy thermometer to check when 160F is reached.
- Remove the glass bowl from the heat and mix in the coffee and vanilla and continue beating until the frosting is super fluffy and the peaks curl over.
- Transfer the marshmallow creme to a piping bag with a round tip. Decorate the brownies with soft peaks as I have or decorate them as you wish. Place the decorated brownies, uncovered, into the fridge for 15 minutes to allow the marshmallow to set.
- Preheat the oven to 450F. Bake the brownies for 5 minutes to brown the tips of the marshmallow or use a hand torch to toast the tips.
- Dust with some cocoa powder, slice and serve.
I've got an awesome homemade fudgy brownie recipe if you prefer brownies from scratch.
Recipe adapted from Better Homes and Gardens Chocolate: Rich, Dark & Decadent 2012
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