Hot Cocoa Brownies

Hot Cocoa Brownies

Scroll to find recipe and step by step instructions.

Servings Size:

• makes 1 tray of brownies (8’x8’)

Measurements:

(Recipe in grams below!)

Brownie

• 1/4 cup butter

• 1 cup granulated sugar

• 1/4 cup brown sugar

• 1 egg

• 2 egg yolks

• 2 tsp vanilla extract

• 1/3 cup vegetable oil

• 2/3 cup cocoa powder

• 1/2 cup All-Purpose Flour

• 1 tbsp corn starch

• 1/4 tsp baking soda

Hot Cocoa Frosting

• 1 cup butter

• 3 cups powdered sugar

• 6 tbsp hot cocoa mix

• 3 tbsp heavy cream (or 2 tbsp milk)

• 1 tsp vanilla extract

Toppings

• mini marshmallows

9x9 Sharp-Edge Square Pan

If you are looking for a cheap and high-quality square pan without those soft-edges, here is my favorite pan!

It’s edges are clean and the pan is not too thick (allowing even cooking). Click to check out this bakery-style pan!

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Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.

A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

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Measurements In Grams:

Brownie

• 60 grams butter

• 200 grams granulated sugar

• 50 grams brown sugar

• 1 egg

• 2 egg yolks

• 6 grams vanilla extract

• 74 grams vegetable oil

• 80 grams cocoa powder

• 60 grams All-Purpose Flour

• 8 grams corn starch

• 1 gram baking soda

Hot Cocoa Frosting

• 226 grams butter

• 360-400 grams powdered sugar

• 60 grams hot cocoa mix

• 45 grams heavy cream (or 30 grams milk)

• 4 grams vanilla extract

Toppings

• mini marshmallows

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Kitchen Equipment

• Stand mixer or bowl

• whisk & spatula

• square pan

• measuring cups/kitchen scale

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Instructions:

• Step 1

• Mix together your butter (melted), granulated sugar, and brown sugar.

• Step 2

• Add in vanilla extract and eggs and whip until mixture goes from yellow to off-white. (This gives brownies the crackly top ;)

• Step 3

• Mix in vegetable oil until fully incorporated.

• Step 4

• Mix in dry ingredients—cocoa powder, All-purpose flour, cornstarch, and baking soda—until mixture is partially smooth.

• Step 5

• Pour brownie batter into greased and parchment paper lined square pan.

• Bake at 350 for 21-23 minutes.

• Step 6

• Let brownies cool while you make frosting.

• Step 7

• Hot Cocoa Frosting: Whip butter for 3-4 minutes on high speed. Add powdered sugar and hot cocoa mix until smooth and thick. Add in heavy cream and whip on high speed for 2 minutes. Lastly, mix in vanilla.

• Spread across chilled brownies and then sprinkle mini marshmallows on top.

• Step 8

• Let cool for 20-30 minutes and cut with a knife.

• Eat fresh or store in the fridge for up to 10 days!