Hello lovelies,
There’s nothing I love more during the festive period than sitting all cosy under a blanket, snuggled with my dachshund Mabel, watching all the old school christmas films and sipping away on a hot chocolate filled with marshmallows.
It’s the one thing that immediately gets me in the festive spirit and brightens my mood. Anyone else the same?
Going back a couple of years, I made, baked and shared a hot chocolate cookie recipe with you all which you guys absolutely loved. Therefore, when planning my content for this year, I knew I wanted to include a hot chocolate inspired recipe and that was when these gooey hot chocolate brownies were born.
Now, to me, christmas is all about enjoying and stuffing yourself silly with sweet treats and let me tell you straight, these brownies will go down a treat with you and your loved ones.
They are sweet and gooey and everything you could possibly want from a hot chocolate, only in brownie form. Triple chocolate brownie base with a dark chocolate ganache layered on top and finished off with some toasted marshmallows – if that doesn’t sound dreamy to you, I don’t know what will.
So, if you’d like to make these hot chocolate inspired brownies yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Sweet Treat
Servings: 9-12
Prep Time: 15 Minutes
Bake Time: 25-30 Minutes
Chill Time: 5+ Hours
Decorating Time: 20 Minutes
Overall Time: 5+ Hours
Ingredients You Need For The Brownie:
- 200g Of 70% Cocoa Dark Chocolate
- 200g Of Unsalted Butter
- 3 Large Eggs
- 275g Of Caster Sugar
- 100g Of Plain Flour
- 50g Of Cocoa Powder
- 100g Of Milk Chocolate Chips
- 100g Of White Chocolate Chips
- 100g Of Dark Chocolate Chips
Ingredients You Need For The Chocolate Ganache:
- 200g Of Dark Chocolate, Chopped Small
- 200ml Of Double Cream
Ingredients You Need For Topping:
- 100g Of Marshmallows
How To Make The Brownie Base:
- Firstly, gather together your equipment and ingredients, line a 8” brownie tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
- When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
- Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
- Once whisked, pour the melted chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
- When combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
- Carefully fold in the 300g of chocolate chips.
- Pour the brownie batter into the pre-lined 8” brownie tin and smooth out the top.
- Place into the oven and bake for 25-30 minutes, until there’s a slight wobble in the centre of the brownie and a skewer placed into the outer corner of the brownies comes out mostly clean.
- Once baked, remove the brownies from the oven and allow to cool right down to room temperature before transferring into the fridge to chill for 4 hours.
How To Make The Ganache:
- When the 4 hours of chill time has come to an end, it’s time to make the ganache.
- In a heatproof bowl, add the chopped dark chocolate and set to one side.
- Now, in a medium saucepan, add the 200ml of double cream and over a medium heat, bring the cream to a boil.
- Once at boiling, pour the cream over the dark chocolate. Leave to stand for a couple of minutes before stirring together with a spatula.
- Leave to cool slightly before pouring over the top of the brownie, leaving a gap around the edges and using a spoon, smooth out.
How To Do The Topping:
- Once the ganache has been smoothed out, sprinkle the marshmallows all over the top of the ganache layer and using your hand, press them down gently.
- Heat the grill of your oven and place the brownie under the grill for 1 minute (watch the brownies very carefully at this point as you want them slightly toasted, not burnt. The time may vary depending on the heat of your grill).
- When toasted, remove from the grill and leave to cool slightly before transferring into the fridge to chill for 1 hour.
- Finally, after 1 hour, remove from the fridge and carefully remove from the brownie tin. Using a sharp knife, cut the brownies into squares and serve.
That’s your Hot Chocolate Brownies prepared, baked, chilled and decorated, ready for you to enjoy this christmas!
Notes:
- Keep these hot chocolate brownies stored in an airtight container, in the refrigerator for up to 1 week.
- I would recommend leaving the brownies in the fridge so you get a fudgey texture for the brownies and because of the ganache containing double cream.
- If you have a blowtorch, you can use the torch, to torch the marshmallows rather than using the grill.
- If you don’t have either a grill or a blowtorch, you can just leave the marshmallows as they are – it will still taste delicious.
My mouth is drooling writing this recipe out.
Honestly guys, don’t pass on these brownies, you won’t be disappointed! You can thank me later *wink wink*.
Let me know in the comments below if you make these hot chocolate brownies yourself and if you do, what your thoughts are on them. Are you a hot chocolate fan? Do you like the idea of having a hot chocolate inspired brownie?
Sending you all tons of love & hugs as always,
Elle xo
