I grew up drinking hot cocoa with my breakfast on the days where my grandma made me breakfast. The Swissmiss brand with TONS of sugar and processed ingredients. I loved it back then and was so happy to drink it along with warm pan de sal (Filipino bread rolls) with butter and more sugar. My grandparents were the best, and these are probably one of my most fondest memories with them growing up.
Flash forward to 2020, and my IG feed keeps showing me tons of mouth-watering hot cocoa recipes. And instead of jumping on the train, I decided to do something a little different: gluten free hot cocoa brownies. Because these make total sense around the holidays, and they make the perfect holiday gift!
So I made a big batch of these hot cocoa brownies, buko pandan madeline cookies, and ube bars, and made my own holiday treat boxes and dropped them off to friends and family around the bay area. I highly recommend eating these the day they were baked and with a good tall glass of warm (non-dairy) milk.
These brownies are:
- moist, yet crackly and crumbly on the outside
- super chocolatey
- filled with marshmallows, whipped cream, and topped off with cinnamon
- The mini muffin size is the perfect bite-sized proportion
- And might make you feel are warm and fuzzy inside after eating
Happy baking, friends!
XO,
Jasmine
Hot Cocoa Brownies (Gluten free, dairy free)
Equipment
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Mini muffin pan
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Mini cupcake liners
Ingredients
- 1 cup semisweet chocolate chips
- 6 tablespoons unsalted butter cut into slices
- 2 large eggs room temperature
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup Bob Redmill’s Gluten free 1:1 baking flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon plus more for garnish
- ¼ cup fine-grain sea salt
- 1 cup mini marshmallows
- Whipped cream for garnish
Instructions
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Preheat oven to 350℉ and adjust rack to the center of the oven. Line a 24-cavity mini muffin tin with cupcake liners.
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In a medium heatproof bowl, melt chocolate chips and butter in 30-second intervals just until chocolate has slightly melted, then whisk to combine to ensure chocolate is melted and fully incorporated with butter (about 1 minute total in the microwave). Cool chocolate slightly before mixing with wet ingredients.
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In a large bowl, whisk eggs, sugar and vanilla extract until combined, then add melted chocolate. Whisk in gluten free flour, cocoa powder cinnamon, and salt until fully combined.
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Fill each muffin cavity ¾ of the way full (about 1 ½ – 2 tablespoons) then top each muffin cavity with 1-2 marshmallows (depending on how big they are). Be sure to push the marshmallow half way into the batter, or else it might ooze out onto the pan.
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Bake brownies in the oven for 18-20 minutes, or until a toothpick inserted comes out clean.
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Place on a cooling rack when done and cool before garnishing with whipped cream and cinnamon. Place brownies in an airtight container for up to 3 days at room temperature.