Looking for a dessert to bring to the next holiday gathering? Look no further!
These Vegan Hot Chocolate Brownies are a wintery twist on the classic with their decadent toasty marshmallow topping.
Ingredients
Makes 12-15 brownies (depending on how big or small you want to serve them)
Brownies
1 1/4 cups (160 g) all-purpose flour
1/2 cup (50 g) cocoa powder
1/2 cup (100 g) sugar (super-fine - not cane sugar)
1/3 cup (58 g) brown sugar, packed
2 teaspoons instant espresso powder
1 teaspoon salt
1/2 cup (120 g) vegan butter for baking (the block version), melted
1/2 cup (120 ml) unsweetened non-dairy milk (soy or oat barista), warmed
6 oz (170 g) 70% dark chocolate, chopped then melted
1 1/2 teaspoons vanilla extract
Toppings
About 300 g vegan marshmallows (The ones from KoRo work great)
Very light dusting of cocoa powder
Optional: vegan chocolate covered pretzels, drizzle of melted chocolate, or sprinkles
Instructions
Preheat the oven to 350 F (180 C). Do 325 F (160 C) if using fan/convection mode. Greast an 8 inch (20 cm) square baking dish and/or line it with parchment paper.
Sift the flour and cocoa powder into a medium-large bowl. Then add in the sugars, espresso powder, and salt. Mix to combine.
Once the dry ingredients are mixed, add in the melted butter, warmed milk, melted dark chocolate, and vanilla extract and gently mix to combine.
Transfer the batter to the prepared baking dish, distributing and leveling it evenly.
Bake for about 20 minutes. You'll know the brownies are ready when you put a wooden toothpick in the center and it comes out with moist crumbs stuck to it, not wet batter.
Put on your marshmallows while the brownies are still warm, then put them back in the oven under the broiler for 2-5 minutes or until the marshmallows are puffed up and golden.
Remove from the oven and top with a dusting of cocoa powder. You can serve the brownies gooey and warm, but they will cut neater if cooled to room temperature.
Lots of love,
Ashley
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