Gooey Hot Cocoa Brownies

Gooey Hot Cocoa Brownies

When the temperature dips below 30, I don’t want to step foot outside of my apartment all weekend long. I’m all about chunky sweaters, thick socks, and something warm to eat. Hot chocolate pretty much exemplifies these days, plus it’s just the sweet to warm you up and make you forget about your red, runny nose or your fingers that are so swollen they can barely grip the cup. But what if you could take that enjoyment to the next level, enjoying it in a whole new form?

Fat Witch Hot Cocoa Brownies

I’m talking hot chocolate brownies, people, and after one bite, they may become the ONLY thing you want when the temperature dips below 20 (or even 60, okay?). This cocoa powder-based brownie recipe from The Fat Witch bakery provides a rich cocoa flavor (not to mention a scent that fills your room better than half a dozen Glade plug-ins), but in a pinch, you can sub in a brownie mix.

Brownie batter, studded with chocolate chipsFreshly baked brownies

 

Marshmallow-Topped Hot Cocoa Brownies

Adapted from The Fat Witch Cookbook

Serves 8-10

Ingredients:

  • 1 1/2 sticks of unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1/2 jar marshmallow creme (AKA Fluff)

Steps:

  1. Preheat the oven to 350 degrees. While it heats, grease a 9-inch by 9-inch baking pan with butter (or use cooking spray).
  2. In a saucepan, heat the butter over low heat until it has just melted and set aside to cool for 5-7 minutes.
  3. Once cooled, add the cocoa powder and sugar to the butter and thoroughly combine. Add eggs one at a time, whisking after each addition until the mixture is smooth and shiny. Add the vanilla and mix thoroughly.
  4. Mix in the flour and salt, just until the ingredients are lightly combined and no lumps remain. Fold in the chocolate chips.
  5. Spread the batter evenly in the pan and bake for 27-29 minutes, or until a toothpick inserted in the center comes out cleanly, without batter on it. Remove from oven and let cool for 20 minutes, then slather a layer of marshmallow creme on top.
  6. Turn the oven to broil and insert the brownies. Check after 2-3 minutes; take it out as soon as the marshmallow is lightly toasted.

1 Comment

  1. […] Showdown. In the past, I’ve made brownies studded with napoleon creme, cookie dough and marshmallow fluff, but I had to test out two other mix-ins: mini peanut butter cups and a Nutella swirl. Half the pan […]

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