My hot cocoa cupcakes, which included actual cocoa mix in the (somewhat gritty) buttercream, gave me an idea…how about a hot cocoa brownie? But with vanilla icing instead of chocolate? Genius, and very easy to make.
Seriously, these are delicious. The brownie is my standard recipe with a vanilla glaze icing, topped with mini chocolate chips and marshmallow bits. The flavors are subtle, but I think that’s what makes them work well together. You could also make a chocolate glaze icing instead, but I think the vanilla evokes more of a whipped cream vibe, which was what I wanted for these treats. Success! I will absolutely make them again.
Ingredients
For the brownies
- 1 cup vegetable oil
- 2 cups sugar
- 4 eggs
- 6 tablespoons cocoa powder
- 1 teaspoon salt
- 1 1/2 cups flour
- 1 tablespoon vanilla extract
For the icing and decoration
- 3 1/4 cups powdered sugar
- 4 tablespoons melted butter
- 1/4 cup milk
- 1 tablespoon vanilla extract
- Miniature chocolate chips
- Marshmallow bits, like these Jet Puffed ones
Preparation
In a mixing bowl, stir together oil and sugar, then add eggs, one at a time, mixing well after each. Stir in cocoa powder, then salt, flour, and vanilla until the batter is smooth.
Pour into the baking tin and spread into an even layer. Bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. These brownies are fudgy, but shouldn’t be too gooey in the middle when they’re done; the center will look mostly set on top.
Remove from oven and allow to cool completely before icing and decorating.
To make the icing, combine powdered sugar, melted butter, milk, and vanilla extract and stir until smooth. Spread frosting on brownies and immediately sprinkle with miniature chocolate chips and marshmallow bits; press them gently into the icing so they stick. Allow to set before cutting; makes 24.
amy bakes in the 'burgh 