Double Marshmallow Hot Chocolate Brownies. I’ve seen so many recipes this winter for hot chocolate cookies and cupcakes and they all looked delicious. I wanted to change things up a bit, and my family brownie recipe was just perfect for swapping out hot chocolate mix for the cocoa. I was really hoping that the marshmallow bits would stay in-tact like they do in cookies. Honestly, have you tried them in cookies, like s’mores cookies? Because if you haven’t I’ll hook you up soon. Seriously great cookies and the. best. dough. Ever. Not that I condone eating cookie dough or anything.
Sorry, back to the brownies. Because the brownies cook significantly longer than cookies, the marshmallow bits don’t keep their shape as I was hoping. The good news? They add great flavor and gooey texture that is great in the brownies, which is why I left them in.
These are so good all by themselves, but Oh! how good they are with the frosting.
- 1 cup butter, melted
- 1-1/2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 1/2 cup hot cocoa mix
- 3 tablespoons cocoa
- 1 teaspoon salt
- 1-1/4 cup flour
- 1 cup jet puffed marshmallow bits
- Heat oven to 350. Spray a 9x13 pan with cooking spray.
- Mix melted butter and sugar. Add eggs and vanilla. Add the hot cocoa mix, cocoa, salt, and flour and mix until combined. Stir in the marshmallow bits.
- Pour into prepared pan and bake for 20-25 minutes until set in middle. Allow to cool completely before frosting with marshmallow frosting (below), if desired.
- 1 cup butter, softened
- 1 7 oz. jar Marshmallow Fluff
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Beat butter and powdered until fluffy and well mixed.
- And fluff and vanilla and mix well by hand.
Frosting adapted from Lil’ Luna
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