Ingredients
Equipment
Method
Make the brownies
- Heat the oven to 350°F.
- Lightly grease an 8-inch square metal baking pan and line it with parchment paper, leaving an overhang on two sides.
- Melt the butter in a large microwave-safe bowl in 20-second intervals, stirring between intervals.
- Whisk the sugar into the warm butter.
- Whisk in the eggs one at a time and the vanilla until smooth.
- In a medium bowl, whisk together the flour, cocoa powder, hot cocoa mix, and salt.
- Fold the dry ingredients into the butter mixture just until no dry streaks remain.
- Fold in the chocolate chips.
- Spread the batter evenly in the pan.
- Bake for 24 to 28 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Add the marshmallow topping
- Scatter the marshmallows evenly over the brownies.
- Bake for 2 to 4 minutes, until puffed.
- Cool completely in the pan on a wire rack.
- Lift out using the parchment and cut into squares.
Notes
For clean squares, cool the brownies completely before cutting. Store covered in the refrigerator for up to 5 days; they can be frozen. For a dairy-free variation, use dairy-free butter, chocolate chips, hot cocoa mix, and marshmallows.