Easy Hot Cocoa Brownie Cups Recipe with Marshmallows- These easy hot cocoa brownies are the perfect one-bowl festive treats. Melty chocolate and mini marshmallows are a great way to celebrate the holiday season with all of the special people in your life. Mini brownies are perfect for cookie exchanges or holiday bake sales.
These hot chocolate brownie cups have an unbeatable fudgy texture, marshmallow bits, and all of the comforting flavor of a warm cup of hot cocoa!
A homemade brownie is the perfect way to give a little bit of pure comfort to your friends and loved ones. This simple one bowl brownie batter can be whipped up in no time and is easily customized for any season.
Simple and easy desserts are a favorite in our kitchen. For more inspiration try our Raspberry Crumb Buckle, or Gluten-free olive oil citrus cake with almonds, and our Dark Chocolate Zucchini Brownies with Pecans.
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What You're Going to Need!
- Cocoa - unsweetened cocoa powder is perfect for this recipe.
- Mini Marshmallows - because after all, what's hot cocoa without marshmallows!
- Chocolate chips - dark chocolate chips are what we used, but milk chocolate would work just as well.
- Butter - unsalted is always the best choice for baking.
- Brown sugar - adds a wonderful moisture and depth of flavor.
- White sugar - for a little bit of extra sweetness.
- Eggs - large eggs are the size we used here.
- Vanilla - alcohol free pure vanilla extract is our choice.
- Flour - all-purpose flour.
- Baking Powder - gives these brownies the right amount of lift.
See recipe card for quantities.
Recipe
Easy Hot Cocoa Brownie Cups Recipe with Marshmallows
Ingredients
Equipment
Method
- Preheat the oven to 325℉.
- Spray the muffin pan with cooking spray and dust it with flour coating the pan liberally (if you are using muffin cups, lightly spray the muffin pan and place the muffin cups into the sprayed pan).
- In the small skillet melt the butter and set it aside.
- Place brown sugar, white sugar, melted butter, and vanilla extract in the large bowl. Using a wooden spoon mix to combine the ingredients.
- Add the eggs and stir to combine.
- Then add the unsweetened cocoa powder and stir to combine using a wire whisk.
- Then add the baking powder and salt and stir to combine using the wire whisk.
- Followed by the all-purpose flour, continue to stir to combine using the wire whisk, until the batter is smooth.
- Fold in the dark chocolate chips until evenly combined.
- Using a cookie scoop or a large spoon, scoop the batter into the prepared muffin pan filling it ½ way in each slot, and place the mini marshmallows on the top of each brownie,
- Place on the center rack of a preheated oven for 22 minutes. The marshmallows will be toasted and melted. Place the pan onto a wire rack to cool for 10-15 minutes. Then using an offset spatula loosen the brownies and remove them from the pan and place the brownies on the wire rack to continue cooling. If you are using muffin cups, then just pull the brownies from the pan and place them on the wire rack to cool.
- To serve sprinkle the brownies with additional mini marshmallows and chocolate chips.
Nutrition
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How to Make Easy Hot Cocoa Brownies
- Melt the butter in a small skillet.
- In a large bowl combine the brown sugar, white sugar, and melted butter.
- Then add the eggs and stir to combine.
- Using a wire whisk add the unsweetened cocoa powder.
5. Then add the salt and baking powder, stirring with the whisk to combine
6. Add the flour and whisk the batter until it's smooth. Fold in the chocolate chips.
7. Scoop the batter into the prepared muffin pan.
8. Place the mini marshmallows on the top of the brownies.
9. Arrange the mini marshmallows on top of the brownie batter and bake in a 325-degree F oven.
10. Place the pan on a wire rack to cool, be ready with an offset spatula to loosen and remove the brownies from the muffin pan.
Chef Tip
Making certain that you liberally spray the muffin pan and coat it with flour is really important in being able to loosen the brownies from the pan. We like these brownies baked without paper muffin cups, specifically because of the wonderful texture that develops on the edges. That said, it is definitely easier to remove the brownies from the muffin pan when using muffin cups or folded squares of parchment paper.
Substitutions & Variations
- Dark chocolate chips - can be easily replaced with semi-sweet chocolate chips or even milk chocolate chips.
- Seasonal additions - can include crushed mini candy canes, mini pretzels, or seasonal mini marshmallows.
- Brown sugar - for a more fudgy brownie, you can use only brown sugar instead of white and brown.
Storage & Helpful Hints
These delightful hot cocoa brownies are best warm from the oven, they can be stored at room temperature in an airtight container for 3-4 days.
Once they come out of the oven and the marshmallows are still warm, use a small offset spatula to push the melted marshmallows on to the baked brownies and off of the edges of the pan. The melted mini marshmallows might stick to the pan when they are completely cooled.
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FAQ
You sure can, we are in love with the texture of the toasted melted marshmallows on the fudgy brownies. But I'm certain the flavor would not be sacrificed.
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