Description
These Peppermint Hot Chocolate Brownies are a decadent holiday treat combining rich cocoa, refreshing peppermint, and gooey marshmallows. Baked to fudgy perfection and topped with toasted marshmallows and crushed peppermint candies, they deliver a delightful blend of chocolate and mint flavor that’s perfect for winter gatherings or festive celebrations.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon peppermint extract
- 1/2 cup chocolate chips (optional for extra chocolate flavor)
Topping
- 1 1/2 cups mini marshmallows
- 1/4 cup crushed peppermint candies (optional for extra crunch and minty flavor)
Instructions
- Preheat the Oven & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to ensure easy removal of the brownies after baking.
- Mix the Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Stir thoroughly to evenly distribute all dry ingredients.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth. Add the eggs one at a time, whisking well after each addition to fully incorporate. Stir in the peppermint extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing. If using, fold in the chocolate chips carefully.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Add the Marshmallow Topping: Remove the brownies from the oven and immediately spread the mini marshmallows over the top evenly. Return the pan to the oven for 2-3 minutes until the marshmallows puff up and turn a light golden brown.
- Cool and Serve: Allow the brownies to cool in the pan for at least 15 minutes before cutting into squares. Optionally, sprinkle the crushed peppermint candies over the toasted marshmallows to add an extra festive crunch and mint flavor.
Notes
- Do not overmix the batter once the dry ingredients are added to ensure fudgy brownies.
- Use parchment paper for lining the pan for easier clean-up and removal.
- Marshmallow topping should be added immediately after baking to melt properly.
- Optional chocolate chips add extra richness but can be omitted for a simpler version.
- Crushed peppermint candies provide festive crunch and mint flavor but can be skipped if unavailable.
