Dampness hits as soon as the door opens. It’s a cold, misty, and rainy day. You head out to do errands and feel an increasing chill with each stop along the way. Thoughts of a hot beverage enter your mind. How wonderful it is to warm up from the inside out. Soon you arrive home and want to curl up with a warm blanket and sip on mug of hot chocolate. Even better would be to have a treat of chocolate caramel hot cocoa brownies to go along with it.
Chocolate is the answer to many questions and cravings. At least it is in my world. When I had the opportunity to play with some Ghirardelli products, I thought a combo would be in order. These brownies have a trio of chocolate in them. It combines Ghirardelli’s new chocolate caramel hot cocoa with their unsweetened cocoa powder and semi-sweet chips. The caramel flavor from the hot cocoa gives the brownies an extra oomph over regular triple chocolate ones.
The brownies have a middle texture. To clarify, they are not fudgy or cake-like. They are somewhere in the middle of the brownie realm of texture. The sweet scent and flavor of caramel comes through and gives a lightness quality to the density of three chocolates. Paired with a mug of the chocolate caramel hot cocoa and you have an indulgence to warm you up on a cold day.
Do you crave hot chocolate in the winter? I make it as an afternoon treat. These brownies are great even on warmer days. Visit the Ghirardelli website for more information on their hot cocoa along with other products and recipes. Also check out Dessert Cups with Mousse which is something special for entertaining.
Chocolate Caramel Hot Cocoa Brownies
- 3/4 cup semi-sweet chocolate chips*
- 1 cup flour divided
- 1/2 cup Chocolate Caramel Hot Cocoa Mix*
- 1/4 cup unsweetened cocoa powder*
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter melted and cooled
- 3 eggs at room temperature
- 3/4 cup Ghirardelli semi-sweet chocolate chips
- 3/4 cup mini marshmallows
Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Line the pan with parchment paper with about a 1-inch overhang. Grease the parchment paper.
Stir together the chocolate chips and 2 teaspoons of flour in a small bowl to coat the chips with flour.
Whisk together the remaining flour, hot cocoa mix, cocoa powder, and salt in a bowl.
Whisk together the sugar, butter, and eggs in a separate bowl.
Add the wet ingredients to the dry ingredients and stir until just combined.
Stir in the chocolate chips.
Pour batter into the prepared pan and spread out the batter evenly.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a little batter and some moist clumps clinging to it. Do not over-bake.
Scatter the mini marshmallows over the warm brownies. Wait 1 minute for the marshmallows to soften a little and use your fingers to gently press down on the marshmallows.
Cool brownies completely in the pan on a wire rack.
Run a knife between the brownies and the pan on the sides without parchment. Lift the brownies out of the pan using the parchment paper.
Place the brownies on a cutting board and slice into squares.
*Ghirardelli brand recommended.
Disclosure: I received a variety pack of Ghirardelli products at no charge. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post.
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