Last updated on June 12th, 2025.
These beautiful Hot Cocoa Brownies are what devoted chocolate lovers dream of. Imagine a large mug of hot chocolate packed into a square of homemade brownies.

What Are Hot Chocolate Brownies
When we bake our favorite brownie recipe, it is all about the chocolate and the rich, dense texture. When we enjoy a warm cup of chocolate milk, we get a fuzzy warm feeling filled with the expectation for the marshmallow bits. This hot cocoa brownies recipe is a cross of baking brownies and enjoying warm hot chocolate milk. A layer of rich, tender, and somewhat classic brownies topped with a thick layer of mini marshmallows. My favorite way to enjoy this hot chocolate brownie recipe is with a large cup of chocolate milk.
Ingredients
- Cocoa powder. The brownies taste the same as the cocoa powder, so use a high-quality brand for the best flavor. I used natural unsweetened cocoa powder, but you can also use dutch cocoa powder. The dutch cocoa will give a darker appearance and a milder chocolate flavor.
- Dry milk powder. This is what gives the brownies their hot chocolate mix flavor. You can skip it by replacing it with three tablespoons (20g) of flour.
- Unsalted melted butter. Salted butter will not work in this recipe.
- Vanilla extract. It will round up all the flavors and give the vanilla milky taste to the brownies.
- Light brown sugar and granulated sugar. I found that using all granulated sugar makes the brownies too sweet; brown sugar balances the sweetness and adds a unique flavor.
- Eggs. Large, at room temperature.
- Flour. I used unbleached all-purpose flour; you can also use bleach.
- Chocolate chips or chopped chocolate (optional). I like milk chocolate chips to enhance the hot chocolate flavor, but you can use semi-sweet dark chocolate chips.
- Mini Marshmallows.

How to make hot chocolate brownies
This recipe, like this Black Forest Brownies recipe and these Biscoff Brownies, you only need a bowl and a spoon. (and BTW, if you are a marshmallow fan, check out my S’more Pies recipe)
- Measure the cocoa powder and dry milk powder in a large bowl, and pour the melted butter over, mix.
- Mix in the brown and granulated sugar, followed by the eggs.
- Fold the flour, add the chocolate chips to the chocolate mixture, pour the brownie batter into the pan, and bake.
- Remove from the oven, and immediately layer the mini marshmallow over the brownies. The marshmallows will melt from the heat residues as it cools.

Can I make the brownies with hot cocoa mix
Yes. Measure 40g of hot chocolate powder mix and mix it with 1/3 cup of cocoa powder (30g); follow the recipe as written. Do not add dry milk powder.
Don’t over or under bake
Over-baking the brownies will give us a cakey texture, while undertaking will provide fudgy brownies. For the perfect balance, bake until a toothpick comes out from the center of the pan with a few moist crumbs.
Storing
The brownies taste best the next day at room temperature; store them covered for up to 4 days. You can freeze for up to 14 days in an airtight container or wrapped in plastic wrap and a freezer bag. Avoid placing it in the refrigerator; it will dry the brownies out.
If you do not mind a gooey marshmallow mess, you can warm for 5-10 seconds in the microwave, for a gooey delicious treat.

More recipes you will enjoy
Brownie Cake, Butterscotch blondies, S’more Brownie Pies
And don’t forget to tag me on Instagram and leave a comment with a rating when you bake one of my recipes.
Hot chocolate brownies recipe
Ingredients
- 1/2 Cup Cocoa powder (45g / 1.5 oz)
- 2/3 Cup Dry milk powder (skim) (40g)
- 10 tablespoons Melted unsalted butter, warm (140g / 5oz)
- 1 teaspoon Vanilla extract
- 1/2 Cup Light brown sugar (100g/3.5oz)
- 1/2 Cup Granulated sugar (100g/3.5oz)
- 2 Large Eggs, at room temperature
- 1/3 Cup All-purpose flour (40g)
- 1/2 Cup Mini Chocolate chips (85g/3oz)
- 2 Cups Mini marshmallows
Instructions
- Prehear oven to 340F (170C) and line an 8×8 brownie pan with parchment paper.
- Measure the cocoa powder and milk powder in a large bowl and pour over the warm melted butter and vanilla, mix to blend.
- Mix the brown sugar and granulated sugar followed by the eggs.
- Add the flour and the chocolate chips, and pour the batter into the prepared pan.
- Bake for 20-22 minutes or until a toothpick comes out of the center of the cake with moist crumbs.
- Remove from the oven and immediately spread over the mini marshmallow. Let the brownie cool and melt the marshmallow from the heat residue.
- Slice when cooled into 16 or 12 pieces and serve.
Notes
- Leave access parchment paper to hold and help remove the brownies from the pan.Â
- Store at room temperature for up to four days, covered or in an airtight container.
- Freeze for up to 14 days in a freezer bag.
- Slice when cold. Rub your knife with an oily towel and slice.
- Please pay attention to the brownies and not the baking time; it is ready when a toothpick comes out with a few moist crumbs.

Hello again am obsessed now with your sight since the croissants turned out amazing. My question is do you think I could half this recipe and bake in a loaf pan with success ?
Love it Kimberly! Yes you can cut the recipe in half and bake it in an 8 inch loaf pan. But if you rather have the brownie thicker, just bake the recipe in a loaf pan, no cutting necessary.