Hot Cocoa Brownie Bark is a delightful treat that combines the rich, fudgy texture of brownies with the warm, comforting flavors of hot cocoa. Imagine biting into a piece of this luscious bark, where chocolate meets marshmallow goodness, and your taste buds dance with joy. The aroma wafts through your kitchen, making you feel like you’re wrapped in a cozy blanket on a chilly night.
Every time I make Hot Cocoa Brownie Bark, I am transported back to winter nights spent by the fireplace, sipping hot cocoa and nibbling on sweet treats with family. Whether you’re hosting a holiday gathering or simply craving something indulgent, this recipe promises to deliver an amazing flavor experience that will warm your heart and satisfy your sweet tooth.
Why You'll Love This Recipe
- This Hot Cocoa Brownie Bark is incredibly easy to make, so it’s perfect for busy weekdays or spontaneous cravings
- The rich chocolate flavor mingles beautifully with marshmallow bits for an irresistible combination
- Its festive presentation makes it a showstopper for holiday parties or family gatherings
- Enjoy it as a snack or dessert, and feel free to customize toppings based on your preferences!
I still remember the first time I made this treat; my friends devoured it within minutes and begged for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Unsweetened Cocoa Powder: Choose high-quality cocoa powder for that deep chocolate flavor that makes you swoon.
Granulated Sugar: Regular white sugar works best here to create the perfect sweetness balance in brownies.
All-Purpose Flour: A staple ingredient that gives structure to your brownie bark without being too heavy.
Butter: Use unsalted butter for better control over the saltiness; it adds richness to the bark.
Eggs: Fresh eggs help bind everything together; use large eggs for optimal results.
Chocolate Chips: Semi-sweet chocolate chips provide bursts of melty goodness throughout each bite.
Mini Marshmallows: These little puffs add a playful touch and mimic the classic hot cocoa experience perfectly.
Vanilla Extract: A splash of vanilla elevates all flavors and makes them sing harmoniously!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Hot Cocoa Brownie Bark
Preheat and Prepare Your Baking Dish: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures easy removal later!
Melt Butter and Mix Ingredients: In a saucepan over low heat, melt butter until smooth. Combine with sugar, cocoa powder, and vanilla in a mixing bowl until well blended.
Add Eggs and Flour Mixture: Stir in eggs one at a time until fully incorporated. Gradually add flour until just mixed; do not overmix or you’ll lose that fudgy texture!
Incorporate Chocolate Chips and Marshmallows: Gently fold in chocolate chips and mini marshmallows. Feel free to save some marshmallows for topping later!
Spread Batter Evenly in Pan: Pour batter onto prepared baking sheet, spreading evenly with a spatula. Bake for 20-25 minutes until edges look set but center remains slightly soft—this keeps it gooey!
Cool and Cut into Pieces: Remove from oven and let cool completely before cutting into squares or rectangles. Share generously or keep them all to yourself; no judgment here!
And there you have it! Your very own Hot Cocoa Brownie Bark ready to be devoured while reminiscing about those cozy nights by the fire. Enjoy every last crumb!
You Must Know
- Hot Cocoa Brownie Bark is a delightful combination of rich chocolate and marshmallow sweetness
- It’s perfect for cozy nights or holiday gatherings
- The texture and smell will have everyone asking for seconds, making it a hit for any chocolate lover
Perfecting the Cooking Process
Start by melting your chocolate and butter, mixing well before adding sugar and eggs. This method ensures a smooth batter that bakes into the perfect brownie bark.
Add Your Touch
Feel free to swap in dark chocolate or add peppermint extract for a festive twist. Adding nuts or candy can elevate flavors and textures too.
Storing & Reheating
Store your Hot Cocoa Brownie Bark in an airtight container at room temperature for up to a week. For reheating, simply warm it slightly in the microwave.
Chef's Helpful Tips
- Ensure you don’t overbake the bark; it should be fudgy, not dry
- Use high-quality chocolate for richer flavor
- Let the bark cool completely before cutting to avoid crumbling
Sometimes, I whip up Hot Cocoa Brownie Bark just to see my family’s eyes light up when they taste it. It’s always a winner!
FAQ
What makes Hot Cocoa Brownie Bark different from regular brownies?
Hot Cocoa Brownie Bark has a unique texture and combines brownie richness with hot cocoa flavors.
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will give your bark a sweet and creamy taste that many enjoy.
How do I know when my brownie bark is done baking?
Look for set edges and a slightly soft center; it will firm as it cools down.
Hot Cocoa Brownie Bark
Hot Cocoa Brownie Bark is a deliciously indulgent treat that marries the rich, fudgy texture of brownies with the comforting flavors of hot cocoa. This delightful dessert is studded with mini marshmallows and chocolate chips, making it a perfect snack for cozy nights or festive gatherings. Easy to prepare and absolutely irresistible, it’s sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a saucepan, melt the butter over low heat. In a bowl, combine melted butter, sugar, cocoa powder, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition. Gradually stir in flour until just combined.
- Fold in chocolate chips and mini marshmallows; reserve some marshmallows for topping if desired.
- Spread the batter evenly into the prepared baking sheet. Bake for 20-25 minutes until edges are set and center is slightly soft.
- Allow to cool completely before cutting into squares or rectangles.
Nutrition
- Serving Size: 1 piece (40g)
- Calories: 180
- Sugar: 18g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For a festive twist, consider adding peppermint extract or using dark chocolate. Store leftovers in an airtight container at room temperature for up to one week. To reheat, warm slightly in the microwave.
