Hot Chocolate Brownies
Indulge in the ultimate dessert combo with these Hot Chocolate Brownies! Combining the rich flavors of hot cocoa and gooey brownies, this recipe is a delightful treat. With hints of granola butter, coconut sugar, and toasted marshmallows on top, these brownies are perfect for cozy evenings or special occasions. Enjoy a warm, fudgy bite that’s sure to become a favorite!
Equipment
- Large mixing bowl
- Whisk
- Baking dish
- Parchment paper
Ingredients
- ⅓ cup melted coconut oil
- 3 tbsp hot cocoa granola butter
- ½ cup coconut sugar or sugar of choice
- 1 egg or flax egg for vegan option
- ⅓ cup + 2 tbsp non-dairy milk
- ½ cup oat flour or gluten-free all-purpose flour recommended: 1/4 cup oat flour & 1/4 cup gluten-free all-purpose flour
- ¼ cup almond flour
- ¼ cup cocoa powder
- ½ tsp baking powder
- ¼ tsp sea salt
- Chocolate chips as desired
- Marshmallows as desired
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the melted coconut oil, hot cocoa granola butter, coconut sugar, egg (or flax egg), and non-dairy milk until well combined.
- In a separate bowl, whisk together the oat flour, almond flour, cocoa powder, baking powder, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in chocolate chips.
- Pour the batter into a greased, parchment-lined baking dish.
- Bake for 20-23 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and top with marshmallows and additional chocolate chips.
- Place back in the oven on broil for 1-2 minutes, or just until the marshmallows are toasted.
- Cool for at least 15 minutes before slicing and serving. Enjoy!
Notes
- To make these brownies vegan, use a flax egg instead of a regular egg.
- You can substitute coconut sugar with any sugar of your choice.
- Adjust the quantity of marshmallows and chocolate chips according to your preference.