Hot Cocoa Brownies
These hot cocoa frosted brownies are pure chocolate magic in every bite. They’re insanely fudgy, rich, and perfectly soft. The first time my sister and I tried them, we just stared at each other in shock, completely blown away by how good they were. Even now, they remain one of our all-time favorite recipes. Sure, we might be a little biased, after all, we love anything chocolate, especially brownies with frosting, but honestly, these brownies are the kind of treat that makes you stop, savor, and maybe even call them life changing. The fudgy base paired with the creamy frosting is exactly what inspired our cookbook favorite recipe of hot cocoa frosted cookies!
Secret to a Crackly Top and a Fudgy Brownie
The secret to a thin, crackly top on a brownie isn’t a special ingredient. The key is thoroughly beating the eggs and sugar before the rest of the ingredients are incorporated. The sugar dissolves into the eggs and helps the mixture incorporate just enough air to create that perfect crust on top. You’ll know it’s ready when the color changes from a deep golden yellow to a lighter, yellowish white.
Another tip to keep just the right amount of air in your brownies is to switch from a whisk to a spatula and gently stir in the dry ingredients. This keeps your brownies dense, rich, and fudgy instead of opening the door to cakey brownies… yuuuckkk! (PSA: if you do love cakey brownies, I respect you, but this recipe is not for you.)
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before you start baking, take a few minutes to gather the ingredients below and to ensure that they are rich, fudgy, and perfectly chocolatey.
Once you have all of the ingredients ready to go, you’re officially set up for brownie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the fudgiest brownies possible.
5 Other Ways to Top These Brownies
Try Oreo Frosted Brownies!
Try Gingerbread Frosted Brownies!
Try S’more Frosted Brownies!
Hot Cocoa Brownies
Ingredients
- 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
- 1 cup butter
- 3 cups powdered sugar
- 6 tbsp hot cocoa mix
- 3 tbsp heavy cream or 2 tbsp milk
- 1 tsp vanilla extract
- mini marshmallows
Method
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the eggs and vanilla extract. Whip until the mixture turns pale and off-white and slightly thickened—this step helps create that classic thin, crackly brownie top.
- Whisk in the vegetable oil until fully combined.
- Add the cocoa powder, all-purpose flour, cornstarch, and baking soda. Fold just until mostly smooth, being careful not to overmix.
- Pour the batter into a greased and parchment-lined square pan, smoothing the top.
- Bake at 350°F for 21–23 minutes, until the edges are set and the center is just soft.
- Let the brownies cool completely while preparing the frosting.
- In a stand mixer, whip the butter on high speed for 3–4 minutes, until light and fluffy.
- Add the powdered sugar and hot cocoa mix and beat until thick and smooth. Add the heavy cream and whip on high for about 2 minutes, then mix in the vanilla.
- Spread the frosting evenly over the cooled brownies and sprinkle mini marshmallows on top.
- Let the brownies chill for 20–30 minutes before slicing.
- Enjoy fresh, or store in the refrigerator for up to 10 days.
Nutrition
Private Notes
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