Hot Cocoa Brownie Bites

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There’s something deeply nostalgic about the flavor of hot cocoa—warm, chocolaty, and soothing. I wanted to capture that cozy feeling in a bite-sized treat that’s perfect for sharing, gifting, or simply indulging. That’s how these Hot Cocoa Brownie Bites came to life. They combine the rich fudginess of a brownie with gooey toasted marshmallows and a drizzle of melted chocolate that takes the whole experience over the top.

When I first tested this recipe, I knew I had struck gold. Each bite delivers that melt-in-your-mouth texture we all crave, with just the right amount of sweetness. They’re easy to whip up, and you don’t need any fancy tools or techniques. Whether you’re baking for a holiday party or craving a chocolate fix on a random Tuesday, these brownie bites check all the boxes.

Why You’ll Love This Hot Cocoa Brownie Bites Recipe

These brownie bites are a chocolate lover’s dream. The exterior has a slightly crisp edge while the center stays deliciously soft and chewy. The marshmallows puff and toast in the oven, giving a nostalgic nod to campfire s’mores, while the chocolate drizzle adds a decadent finish. Plus, they’re baked in a muffin pan, which makes them perfectly portioned and easy to serve.

What Kind of Chocolate Should I Use?

Quality really matters here. I recommend using a combination of unsweetened cocoa powder and semi-sweet chocolate chips for depth and richness. You can also use dark chocolate chips or chunks if you want a more intense flavor. Just avoid milk chocolate—it tends to be too sweet once combined with the marshmallows.

Options for Substitutions

If you’re out of eggs or need a vegan option, you can swap in a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) per egg. For dairy-free needs, use plant-based butter and dairy-free chocolate chips. Gluten-free flour blends also work well in place of all-purpose flour—just make sure it’s a 1:1 baking blend.

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Ingredients for this Hot Cocoa Brownie Bites Recipe

• Unsalted Butter: Adds richness and creates that fudgy texture we want in brownies.
• Granulated Sugar: Sweetens the batter and helps create that crackly brownie top.
• Brown Sugar: Adds moisture and a slight molasses depth to the flavor.
• Eggs: Help bind everything together and contribute to that chewy center.
• Vanilla Extract: Enhances all the chocolatey flavors and adds warmth.
• Unsweetened Cocoa Powder: Provides intense chocolate flavor without added sweetness.
• All-Purpose Flour: Gives structure to the brownie bites.
• Salt: Balances the sweetness and deepens the chocolate flavor.
• Baking Powder: Just a little for a slight lift without making them cakey.
• Semi-Sweet Chocolate Chips: Melt into gooey pools and give bursts of chocolate.
• Mini Marshmallows: Key to the “hot cocoa” feel—these puff and toast beautifully on top.
• Chocolate Sauce or Melted Chocolate: Drizzled on top for an extra decadent finish.

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a mini muffin pan or line it with mini paper liners. This will help the brownie bites release easily after baking and keep their shape.

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Step 2: Melt Butter and Mix Sugars

In a microwave-safe bowl or small saucepan, melt the butter until just melted but not bubbling. Whisk in the granulated and brown sugars until well combined and smooth. This mixture should look glossy and slightly thick.

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Step 3: Add Eggs and Vanilla

Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. At this point, the batter should be smooth and slightly thickened.

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Step 4: Stir in Dry Ingredients

Sift in the cocoa powder, flour, salt, and baking powder. Use a spatula to gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the texture fudgy.

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Step 5: Fold in Chocolate Chips

Gently fold in the semi-sweet chocolate chips. These will create melty pockets inside the brownie bites, adding to the indulgence.

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Step 6: Scoop Into Muffin Pan

Use a small cookie scoop or spoon to fill each cavity of your prepared mini muffin pan about 3/4 full. This gives the brownies room to rise without overflowing.

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Step 7: Bake to Perfection

Bake in the preheated oven for 12–15 minutes, or until the tops look set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

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Step 8: Add Marshmallows and Toast

Remove the pan from the oven and quickly press 3–4 mini marshmallows on top of each brownie bite. Return to the oven for another 2–3 minutes until the marshmallows puff up and start to toast slightly.

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Step 9: Cool and Drizzle

Let the brownie bites cool in the pan for 10 minutes before transferring them to a wire rack. Once cooled, drizzle generously with chocolate sauce or melted chocolate.

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Step 10: Serve and Enjoy

These are best served slightly warm with the marshmallows still soft and the chocolate drizzle glossy. They’re also incredible at room temperature, with a chewy texture that holds up perfectly.

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How Long to Prepare the Hot Cocoa Brownie Bites

Prep Time: You’ll need around 15–20 minutes to prepare the batter and prep your ingredients. Melting the butter, mixing the sugars, and folding in everything moves quickly, especially if you’ve pre-measured your ingredients. Adding the marshmallows and drizzle doesn’t take long either, but it adds a beautiful finish.

Baking Time: These brownie bites bake fast—12 to 15 minutes initially, plus an extra 2–3 minutes after topping them with marshmallows. Total baking time is just under 20 minutes. Allow 10 more minutes for cooling, and you’re ready to serve.

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Tips for Perfect Hot Cocoa Brownie Bites

• Don’t overbake. A few moist crumbs on a toothpick means they’re done.
• Use good-quality cocoa and chocolate chips for the best flavor.
• Let the brownies cool slightly before drizzling chocolate—it prevents melting the marshmallows.
• Use a mini cookie scoop to get even portions in your muffin pan.
• Toast the marshmallows just enough for golden edges without burning.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can make your brownie bites cakey instead of fudgy.
• Skipping the cooling time: The texture sets as they cool; don’t rush to remove them from the pan.
• Using large marshmallows: They’ll overpower the bite-size treat and melt unevenly.
• Baking too long: Overbaking leads to dry brownie bites—keep an eye on them.
• Adding marshmallows too early: They’ll melt into the batter instead of sitting toasted on top.

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What to Serve With Hot Cocoa Brownie Bites?

1. A Mug of Classic Hot Chocolate

Double up on the cocoa comfort and serve these alongside a creamy hot chocolate.

2. Vanilla Ice Cream

The contrast between warm brownies and cold, smooth ice cream is irresistible.

3. Fresh Strawberries

The brightness and acidity of strawberries cut through the richness of the chocolate.

4. Whipped Cream or Whipped Topping

A light, airy topping adds extra indulgence to your brownie bites.

5. Espresso or Coffee

Perfect for adults—the bitterness of coffee balances the sweetness of the treat.

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Storage Instructions

Room Temperature: Store in an airtight container for up to 3 days. Make sure they’re fully cooled before storing to prevent moisture buildup.

Refrigerator: If you prefer a slightly firmer texture, refrigerate them for up to 5 days. Just let them come to room temperature before serving, or pop them in the microwave for 10 seconds.

Freezing: You can freeze these brownie bites without the marshmallow topping for up to 2 months. Reheat and then add marshmallows and chocolate drizzle before serving for the freshest taste and texture.

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Estimated Nutrition (per bite, approx.)

• Calories: 140
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 50mg
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 13g
• Protein: 2g

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Frequently Asked Questions

What if I don’t have a mini muffin pan?

You can use a regular muffin pan, but bake for a few minutes longer and increase the batter portion per cup.

Can I make these brownie bites ahead of time?

Absolutely! You can bake them a day in advance and add the marshmallow/chocolate toppings right before serving for the freshest look.

Can I use boxed brownie mix?

Yes, if you’re short on time, a good quality boxed mix can work. Just divide the batter into a mini muffin pan and follow the same baking/topping steps.

How do I toast the marshmallows without overbaking the brownies?

Add the marshmallows at the end of baking and return to the oven just for a couple of minutes. You can also use a kitchen torch for extra control.

Are these suitable for kids?

Definitely! They’re sweet, fun to eat, and perfect for little hands. Just be mindful of hot marshmallows when serving right out of the oven.

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Conclusion

Hot Cocoa Brownie Bites are the ultimate winter treat: rich, chewy, and bursting with chocolatey comfort. Whether you’re baking them for a party, a sweet surprise, or a personal indulgence, they bring all the joy of hot cocoa in a two-bite delight. With their simple ingredients and foolproof steps, they’re easy enough for beginner bakers but satisfying enough for seasoned pros. Make a batch—you won’t regret it.

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