Hot Cocoa Brownies (Doctored Brownie Mix)

You're going to love these rich, fudgy brownies with real hot cocoa flavor, delicious chocolate chips, and a cozy café-style finish. They're the perfect winter treat!

These yummy Hot Cocoa Brownies were created in my own kitchen for a real dessert event and baked using my trusted “doctored mix” method, which blends convenience with bakery-quality results.

Why You’ll Love These Hot Cocoa Brownies

If you’ve ever wished your brownies tasted more like a cup of rich, creamy hot chocolate, this recipe is for you. By adding hot cocoa mix and heavy cream to a classic brownie base, these brownies turn out extra fudgy, deeply chocolatey, and unbelievably comforting.

Are you sold yet? I was! I baked these up for a fundraising event and loved putting them into bite-sized pieces for the centerpieces. (Aren't they adorable?)

No matter when or where you serve them you'll have to agree: They’re perfect for winter gatherings, church events, parties, or anytime you want a cozy chocolate dessert that feels special.

Brownie Ingredients

You will find a printable recipe card at the bottom of this post but here's a look at what you'll need. These are simple ingredients you might already have in your pantry or fridge.

For the brownies

• 1 box brownie mix (13x9 size, any brand)
• 2 large eggs
• 1 stick (½ cup) butter, melted
• ½ cup heavy cream
• 2 packets hot cocoa mix (about 1 oz total)
• ⅔ cup mini chocolate chips

For the frosting

• ½ cup butter
• ¼ cup cocoa powder
• 2 cups powdered sugar (adjust as needed to get desired consistency)
• milk or heavy cream to thin to desired consistency

To top

• 2-3 tablespoons dehydrated marshmallow bits

How to Make Hot Cocoa Brownies

These come together so easily, and best of all--they start with a box of brownie mix!

Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.

In a large bowl, combine the brownie mix and hot cocoa packets.

Add the eggs, melted butter, and heavy cream. Stir until smooth. The batter will be very thick — this is what gives these brownies their rich, fudgy texture.

Fold in the mini chocolate chips.

Spread the batter evenly into the prepared pan.

Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with moist crumbs (not wet batter).

Allow brownies to cool completely before slicing.

Make the frosting

Cream butter until light and fluffy. Add cocoa powder and powdered sugar and continue to beat until it comes together in the consistency you like. If necessary, add milk or heavy cream.

Place frosting in a piping back with a Wilton 1M tip. Add a dollop to the top of each brownie square. Sprinkle with mini dehydrated marshmallows.

What to Expect from These Brownies

These yummy hot cocoa brownies are:

• Ultra-fudgy
• Deeply chocolatey
• Soft and dense
• Almost truffle-like in the center

The hot cocoa mix adds sweetness, milkiness, and that nostalgic cocoa flavor you recognize instantly.

Topping Ideas

These brownies are wonderful on their own, but you can turn them into a dessert-table showstopper with toppings like:

• Light chocolate buttercream
• Mini dehydrated marshmallows
• Chocolate ganache drizzle
• Whipped cream or cocoa dusting

They’re especially lovely when cut into small squares and topped like little hot cocoa bites.

Storage

Store brownies in an airtight container:

• At room temperature for up to 2 days
• In the refrigerator for up to 5 days

They also freeze beautifully for up to 2 months.

Baking Tips

• The heavy cream is what makes these brownies extra rich — don’t substitute milk unless you must.
• Because the batter is thick, spread it gently with an offset spatula for even baking.
• For clean cuts, refrigerate before slicing and wipe your knife between cuts.

That's it for this post, friends! If you make this recipe and love it, please feel free to leave a review. And before you go, why not pin some photos to your Pinterest boards?

About the Baker

Hi, I’m Janice Thompson, the baker behind Out of the Box Baking. I’ve been baking for decades — for my family, my church, my community, and my readers — and I love finding simple ways to turn everyday mixes into bakery-worthy desserts. When I’m not in the kitchen, I’m also an award-winning author of more than 170 books. I believe baking should be joyful, creative, and never intimidating — and that every pan of brownies has the potential to bring people together.