Go Back

Hot Chocolate Brownie with Marshmallow Frosting

A rich, fudgy brownie base topped with fluffy marshmallow frosting, perfect for chocolate lovers and easy to make for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1/2 cup unsalted butter melted
  • 4 ounces semisweet chocolate, chopped melted with the butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 1 teaspoon instant coffee granules
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Cocoa powder, for dusting
Marshmallow Frosting
  • 1 cup marshmallow fluff
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
  2. In a bowl or double boiler, melt unsalted butter and chopped semisweet chocolate until smooth. Allow to cool slightly.
  3. Whisk granulated sugar, eggs, and vanilla extract into the melted mixture until well combined.
  4. In a separate bowl, whisk together cocoa powder, instant coffee granules, all-purpose flour, and salt.
  5. Gradually fold dry ingredients into the wet mixture until just combined.
  6. Pour the batter into the prepared baking pan and smooth the top. Bake for 20-25 minutes, checking doneness with a toothpick.
  7. Let the brownies cool completely in the pan.
Frosting
  1. In a clean mixing bowl, beat marshmallow fluff, softened butter, vanilla extract, and a pinch of salt until smooth.
  2. Gradually add powdered sugar while beating until frosting is light and fluffy.
  3. Spread frosting over cooled brownies, creating decorative peaks and swirls.
  4. Dust lightly with cocoa powder before slicing into squares and serving.

Notes

Store leftovers in an airtight container for up to three days or refrigerate for about a week. For longer storage, freeze cut squares in a bag for up to three months.