Hot cocoa brownies are chocolatey, rich, marshmallow-filled, and delicious, just like a cup of hot cocoa. You'll love these decadent brownie bites!
You might also like our hot cocoa cookies, our Hostess cupcake COOKIES, or our copycat cosmic brownies.
If you’re looking for a dessert to wow friends this year at cookie exchanges and holiday parties, this is it! These hot cocoa brownies are so delicious and loaded with chocolate and marshmallows. I can't decide which version is better: these brownies or our hot cocoa cookies.
Why I Like This Recipe
- Quick and easy recipe. These brownie bites come together quickly using a brownie mix, but you can totally make them from scratch using my homemade brownie bites recipe.
- Soft marshmallows. Each brownie bite is topped with marshmallows as soon as it comes out of the oven, and then pops back into the oven for a couple of minutes to allow the marshmallows to soften and puff up.
- Soft ganache. A chocolate ganache glaze is drizzled over the brownie bites, and sprinkles are added to make them fun and festive. This is the same drizzle that I use on my grasshopper cookies, s'mores cookies, and cosmic brownie cookies. The ganache says soft, but sets up enough to easily transport the brownies in a container to your cookie exchange.
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Tips and Tricks
- Don't over-bake the marshmallows. The marshmallows go on the brownies at the end of the baking process. We're not browning the marshmallows, just softening them. Once slightly melted, they will stay soft. If you over-bake the marshmallows, they will get hard and chewy---not soft.
- Tips for the best chocolate glaze. My glaze is one that I use for donuts, Hostess cupcakes, and s’mores cookies. Perfect for dipping and spooning. I use the microwave to prepare my glaze, but you can do it over the stove (on medium-low heat) or in a double boiler.
- Storage tips. If using a boxed brownie mix, this recipe will make 24 brownie bites. Store in an airtight container for 3-5 days.
Ingredients
- Brownie mix: + eggs, water, and oil, according to package
- Mini marshmallows
- Chocolate chips: Semisweet or milk chocolate. I prefer semisweet chocolate to cut some of the sweetness from the marshmallows.
- Milk: Most ganache recipes use cream. I rarely have cream on hand and use milk for this yummy glaze.
- Butter: Adds a richness to the glaze and helps the chocolate stay smooth and pourable.
- Honey (or corn syrup): I use honey, but you can use corn syrup as well. This gives the glaze a smooth texture.
- Sprinkles: Optional.
See the recipe card for full information on ingredients and quantities.
How To Make Hot Cocoa Brownies
Step 1: Mix brownie mix according to the directions on the box.
Grease a mini muffin pan with nonstick cooking spray. Use a medium cookie scoop (2 Tbsp. size) to scoop batter into the muffin pan.
Bake brownies at 350 degrees for 13-15 minutes.
Step 2: Immediately top each brownie bite with 4 mini marshmallows as soon as they come out of the oven.
Place brownie bites BACK INTO THE OVEN and bake for another 2-3 minutes until marshmallows look slightly puffy. DO NOT OVERCOOK MARSHMALLOWS.
Step 3: Allow brownies to cool in the pan for 15-20 minutes, then transfer to a wire cooling rack.
Use a sharp knife around the edges of each brownie. This will make them easy to remove from the pan.
NOTE: DO NOT try to remove the brownies from the pan while still hot. If you allow them to cool they are much easier to remove.
Step 4: Melt glaze ingredients together in the microwave for 30 seconds. Stir. Heat for an additional 15-20 seconds and stir until melted and smooth. Drizzle the ganache over brownies or add a small spoonful on the top of each one (about a teaspoon).
Add sprinkles, if desired.
Store brownie bites in an airtight container.
Hot Cocoa Brownies FAQs
You can use a boxed mix or homemade brownies for this recipe. If using my homemade brownie bites recipe, it will make 36 bites, so you will need 144 mini marshmallows and an extra half batch of ganache.
The brownies are topped with marshmallows as they come out of the oven, then returned to the oven for a couple more minutes. This allows the marshmallow to get nice and soft before pressing it down with a spoon to flatten it, ensuring it stays soft.
A chocolate ganache glaze is drizzled over the brownies, and sprinkles are added to make them fun and festive. The ganache says soft, but sets up enough to easily store the brownies in a container.
More Brownie Recipes To Make
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Hot Cocoa Brownie Bites
Ingredients
Brownies
- 1 18 oz. box brownie mix (+ eggs, water, and oil, according to package)
- 96 mini marshmallows (1 ½ -2 cups)
Ganache
- 4 oz. chocolate chips (about ¾ cup)
- 1 ½ Tbsp. butter
- 1 ½ teaspoons milk
- 1 ½ teaspoons honey (or corn syrup)
- holiday sprinkles
Instructions
- Mix brownie mix according to the directions on the box.NOTE: if using my homemade brownie bites recipe it will make 36 bites so you will need 144 mini marshmallows and an extra half batch of ganache.
- Grease a mini muffin pan with nonstick cooking spray. Use a medium cookie scoop (2 Tbsp. size) to scoop batter into the muffin pan.
- Bake brownies at 350 degrees for 13-15 minutes.
- Immediately top each brownie bite with 4 mini marshmallows as soon as they come out of the oven.
- Place brownie bites BACK INTO THE OVEN and bake for another 2 minutes until marshmallows look slightly puffy. DO NOT OVERCOOK MARSHMALLOWS.
- Allow brownies to cool in the pan for 15-20 minutes then transfer to a wire cooling rack.NOTE: DO NOT try to remove the brownies from the pan while still hot. If you allow them to cool they are much easier to remove.
- Use a sharp knife around the edges of each brownie. This will make them easy to remove from the pan.
- Microwave glaze ingredients in a microwave safe bowl for 30 seconds. Stir. Heat an additional 15-20 seconds and stir until melted and smooth. Drizzle the ganache over brownies or add a small spoonful on the top of each one (about a teaspoon).
- Top with sprinkles, if desired.
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