Description
These Toasted Marshmallow Hot Chocolate Bars are a decadent twist on classic brownies, layered with rich chocolate, gooey marshmallows, and toasted to perfection. Perfect for cozy nights or gifting, these bars combine the flavors of hot chocolate with a delightful marshmallow topping for a truly indulgent treat.
Ingredients
Scale
Base Ingredients
- 2 sticks (1 cup) salted butter
- 2 cups semi-sweet chocolate chips (divided)
- 1 cup granulated sugar
- 1 tablespoon hazelnut liqueur
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
Toppings
- 1–2 cups marshmallows
- 2 ounces dark chocolate chunks
- Flaky sea salt, for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy lifting of the bars later.
- Melt Butter and Chocolate: In the microwave, melt together the butter and 1 1/2 cups of semi-sweet chocolate chips until smooth. Stir this mixture to ensure it’s fully combined and glossy.
- Add Flavorings and Sugar: To the melted chocolate mixture, stir in the granulated sugar, hazelnut liqueur (if using), and vanilla extract until everything is well incorporated.
- Mix in Eggs: In a separate bowl, whisk the eggs vigorously for about 1 minute until they become bubbly on top. Gradually stir these eggs into the chocolate mixture, blending thoroughly but gently.
- Combine Dry Ingredients: Sift together the flour, unsweetened cocoa powder, baking powder, and salt. Fold this dry mixture into the wet ingredients, stirring just until combined without overmixing.
- Incorporate Remaining Chocolate: Fold in the remaining 1/2 cup of semi-sweet chocolate chips evenly throughout the batter.
- Bake First Layer: Spread half of the batter evenly into the prepared pan. Bake in the preheated oven for 20 minutes until slightly set but not fully cooked.
- Toast Marshmallows: Remove the pan from the oven and switch the oven setting to broil. Carefully arrange marshmallows over the partially baked bars and broil for 1-3 minutes, watching closely until they are golden brown and toasted to your preference.
- Add Second Layer and Chocolate Chunks: Reset the oven temperature to 350°F. Spread the remaining batter over the toasted marshmallows, covering as much as possible. Press the dark chocolate chunks into the top of the bars for extra texture and richness.
- Final Bake: Return the pan to the oven and bake for an additional 20 minutes. The top should be set, while the marshmallows below might still be soft and wiggly.
- Cool and Serve: Let the bars cool in the pan for 20 minutes. Use the parchment paper overhang to lift them out. Serve warm for gooey bars, or let cool completely before cutting into clean squares. Store or gift as desired.
Notes
- If you prefer, omit the hazelnut liqueur for a non-alcoholic version without compromising on flavor.
- Watch the marshmallows closely when broiling to avoid burning; timing will vary based on your oven’s broiler strength.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For a more intense chocolate flavor, use dark cocoa powder instead of unsweetened cocoa powder.
- Ensure eggs are at room temperature to help with mixing and achieving a smooth batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: toasted marshmallow, hot chocolate bars, chocolate brownies, marshmallow dessert, chocolate bars, baked treats
