Jane’s Patisserie’s Cosy Hot Chocolate Brownies
Enjoy the creamy, chocolatey goodness of a hot cup of cocoa in brownie form with this decadent recipe from Jane's Patisserie. Perfect for sweetening up cold Autumn days.
From the book
Jane’s Patisserie: Celebrate! Bake every day special
The brand-new cookbook from baking sensation Jane's Patisserie
Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween
Featuring cookies to cheesecakes, traybakes to desserts, and much more
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Introduction
If you know me or have followed my Jane’s Patisserie journey for long enough, you will know how hot chocolate obsessed I am! This is a year-round obsession for me, but I am 100% more in the mood once the weather has started turning autumnal and adding that comforting flavour to a brownie is even better. Imagine a classic chocolate brownie base, but with the addition of a good-quality (made from milk) hot chocolate powder, chocolate chips and marshmallow fluff… oh my. I take these brownies even further with a chocolate ganache topping, a sprinkling of marshmallows and chocolate flake pieces and a final dusting of hot chocolate powder, because why not? Autumn, winter, whenever… these will keep you cosy all year round, so give them a go!
Ingredients
| 200g | unsalted butter |
| 200g | dark chocolate |
| 4 | eggs |
| 275g | caster sugar |
| 75g | plain flour |
| 75g | good-quality hot chocolate powder |
| 150g | milk chocolate chips |
| 200g | marshmallow fluff |
| For the ganache: | |
|---|---|
| 75g | dark chocolate |
| 75g | milk chocolate |
| 150ml | double cream |
| For the decoration: | |
| 50g | mini marshmallows |
| 50g | marshmallows |
| 100g | chocolate flake, chopped |
| hot chocolate powder, for dusting |
Essential kit
You will need: a 23cm square baking tin.
Method
Prep: 30 minutes Bake: 25-30 minutes Cool/Set: 2½ hours Lasts: 4-5+ days, at room temperature.
Preheat the oven to 180ºC/160ºC fan and line a 23cm square tin with parchment paper
In a large heatproof bowl, add the butter and dark chocolate and melt in the microwave in short bursts or heat over a pan of simmering water until melted (bain-marie). Leave to cool for 5 minutes.
In a separate large bowl, whisk together the eggs and sugar for a few minutes until the colour has turned pale and the whisk leaves a trail of mixture when lifted out. Once whisked, pour the cooled chocolate mixture over the eggs and fold together carefully. It might take some time, but be patient – you do not want to knock out the air you previously incorporated.
Once fully combined, sift the flour and hot chocolate powder into the chocolate mixture and gently fold together again. Fold through the chocolate chips and pour the mixture into the lined tin. Dollop in the marshmallow fluff and swirl through ever so slightly.
Bake in the oven for 25–30 minutes. Leave to cool fully in the tin. Then, chill in the fridge for at least 2 hours.
Ganache
Once the brownies have chilled and set, make the ganache. Add the dark chocolate, milk chocolate and double cream to a small heatproof jug and melt in the microwave in short bursts, stirring until smooth. Spread the ganache over the brownies.
Decoration
Scatter the mini marshmallows and regular marshmallows over the ganache, along with the chopped chocolate flake pieces. Sprinkle over a dusting of hot chocolate powder.
Chill in the fridge for at least 30 minutes. Cut into squares with a sharp knife and enjoy.
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