If I'm drinking hot chocolate, I'm going all in — a packet of hot cocoa mix stirred into hot water certainly won't cut it. No, I want something rich and over-the-top, with an intense chocolate flavor from both cocoa powder and chopped chocolate. My mug should be overflowing with mini marshmallows and drizzles of chocolate syrup. And that's exactly what this brownie batter hot chocolate delivers.
Brownie Batter Hot Chocolate: Watch the Video
When Brownie Mix and Slow Cooker Hot Chocolate Combine
There are many brilliant things happening in this recipe. First, we're using a box of brownie mix two ways: in the hot chocolate itself (it's used in place of cocoa powder and sugar) so that every sip is infused with chocolate-y brownie flavor, and then baked into actual fudgy brownies for crumbling over top. Plus, this means you're using up the entire box — and you might even have leftover brownies to serve on the side. I like to stick the pan of brownies in the refrigerator to chill as you wait on the hot chocolate, which makes them extra chewy.
Of course, if you're going to make the best-ever hot cocoa, you might as well make enough to feed a crowd. Instead of wrangling with a large pot on the stove, whisk everything together in the slow cooker and let the appliance make the hot cocoa for you. Once it's done, you can place it on the Warm setting so everyone can ladle the hot chocolate into their mugs at their leisure.
More Hot Chocolate Recipes
- How To Make Hot Chocolate
- Caramelized White Chocolate "Hot Chocolate"
- Nutella Hot Chocolate
- Big-Batch Mexican-Spiced Hot Chocolate
Brownie Batter Hot Chocolate
Makes 9 cups; serves 8 to 10
Prep time: 15 minutes ; cooking time: 2 hours to 2 hours 30 minutes
- For the hot chocolate:
finely chopped semisweet or bittersweet chocolate (heaping 1 1/2 cups)
1 (18-ounce) box
Ghiradelli Double Chocolate brownie mix, divided
- For the brownies:
- For serving:
Chocolate syrup and mini marshmallows
Make the hot chocolate: Place the milk, cream, chocolate, vanilla, and 1 cup of the brownie mix in a 4-quart or larger slow cooker and whisk to combine. Cook on the LOW setting until the chocolate is melted and the hot chocolate is warmed through, stirring every 30 minutes, 2 to 2 1/2 hours total. Meanwhile, make the brownies.
Make the brownies: Arrange a rack in the middle of the oven and heat to 325°F. Coat an 8x8-inch baking dish with cooking spray. Place the remaining brownie mix (about 3 cups), oil, egg, and water in a medium bowl and whisk until smooth. Pour into the prepared baking dish. Bake until a toothpick comes out mostly clean, 35 to 40 minutes. Remove from the oven, let cool slightly, then transfer to the refrigerator to chill.
When the hot chocolate is ready, pour into mugs and top with mini marshmallows. Crumble a few pieces of the chilled brownie into the mugs and finish with a drizzle of chocolate syrup.
Different brownie mixes: Another 18-ounce brownie mix can be substituted for Ghiradelli, but the results may be slightly different due to differing egg and oil ratios between brownie mixes.