Description
This Brown Butter Hot Cocoa Brownie Skillet is a warm, gooey chocolate dessert loaded with toasted marshmallows, melted chocolate chunks, and a hint of crunch from mini cookies. Inspired by a mug of hot cocoa, it’s the perfect cozy treat for sharing.
Ingredients
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- 3/4 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chunks
- 1 1/2 cups mini marshmallows
- 1/2 cup small plain cookies (like graham bites or animal crackers)
Instructions
- Preheat oven to 350°F (180°C) and grease or line an oven-safe skillet with parchment paper.
- In a saucepan, brown the butter over medium heat until golden and fragrant. Pour into a large mixing bowl.
- Whisk in brown sugar and granulated sugar. Let cool slightly, then whisk in eggs and vanilla.
- In another bowl, mix flour, cocoa powder, baking powder, and salt.
- Fold dry ingredients into wet until just combined. Stir in half of the chocolate chunks.
- Spread batter into skillet. Top with remaining chocolate, marshmallows, and cookies.
- Bake for 20–25 minutes until the edges are set but center is gooey. Broil 1–2 minutes to toast the marshmallows if desired.
- Cool 5–10 minutes before serving warm from the skillet.
Notes
- Don’t overbake—slightly underdone gives the best gooey texture.
- Add a pinch of sea salt on top for contrast.
- Serve with vanilla ice cream for the ultimate treat.
Nutrition
- Serving Size: 1 scoop
- Calories: 410
- Sugar: 34g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg