Hot chocolate brownies recipe
Servings 16 pieces
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 8x8 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.
- 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.