Hot Chocolate Marshmallow Brownie

Votes: 3

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 24 brownies

This brownie is super easy to make, and what makes it special is the addition of leftover hot chocolate mix. Prefer the Mexican hot chocolate version? Just add 1 teaspoon of ground cinnamon to the dry ingredients and sprinkle a pinch of it over each finished brownie. chili powder.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g melted and cooled butter
1 cup of sugar
3 large eggs
1 teaspoon vanilla extract
1 cup premium flour
0.5 cups dry hot chocolate or cocoa mix
1 teaspoon fine salt
0.5 tsp baking powder
350 g semi-sweet chocolate chips
72 mini marshmallows

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chocolate chips (granules), eggs, premium flour, marshmallow

Cooking the dish according to the recipe:

Preheat oven to 180°C. Line a 20 x 30 cm baking dish with greased foil.

Combine the butter, sugar, eggs, and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt, and baking powder and stir just until combined. Fold in the chocolate chips. Spread the batter evenly in the baking pan.
Bake for 30-35 minutes, until the brownies are set and pulling away from the edges of the pan. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let them sit until melted, about 5 minutes.

Spread the melted chocolate evenly with a spatula and let cool for 10 minutes. Use foil to remove the brownies from the pan and let them cool completely on the counter. Cut into 24 squares and top each with 3 marshmallows for decoration.

Categories:

recipe / Desserts / Brownie / Cakes / Food Network - recipes / American cuisine

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