Hot Cocoa Lava Brownies

Warm right up with these decadent hot cocoa lava brownies consisting of chocolate lava sandwiched between two layers of fudgy brownies topped with toasted marshmallows.

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I am so thrilled to share this super fun hot cocoa-inspired dessert with you today. Like seriously so excited!!

It involves two of my favorite things: brownies and a cast-iron skillet.

Baking in cast iron is great because it retains and evenly distributes heat. The best part though is that it creates an aesthetically rustic feel. And this 👩 Kansas girl is all about it!

Frosty winter days here in the Midwest call for quintessential winter activities like sipping hot cocoa while cozied up in front of a crackling fire. Ahhhhhh.

This year, instead of or in addition to hot cocoa, you can enjoy this winterized brownie skillet. Unlike my Valentine’s blondie skillet (for two), there is enough to share with the whole family. But don’t worry, I won’t tell if you decide not to share. I totally get it.

I took my recipe for fudgy double chocolate brownies and made a few little tweaks to end up with this most amazing of desserts.

These holiday brownies are still nice and fudgy, but instead of chocolate chips, I incorporated a layer of chocolate lava. Yes, there’s ooey-gooey chocolate that gushes out as soon as you slice into it.

Topping off this spirited brownie skillet are toasted marshmallows because you can’t have hot cocoa with marshmallows (unless you’re a vegetarian, then please do).

This dessert is fun for kids without sacrificing flavor, so it’s really great for the whole family. There’s just something about watching the chocolate lava flow out. It may even bring out the inner child in you – it did me. And after this crazy year, I say we could all benefit from seeing the world through the wondrous eyes of a child.

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Ingredients (+ notes & substitutions)

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• Dark brown sugar: When baking I prefer to use dark brown sugar when I can. Because of the added molasses, it is more richly flavored than its sister white sugar, which has no added molasses. As you may have guessed, light brown sugar also contains molasses, although the content is lesser than the dark brown variety. If you’re in a pinch, both white sugar and light brown sugar are suitable.
• Unsalted butter: If you only have salted, you may use that but leave out the added salt.
• Unsweetened cocoa powder: For homemade brownies, I highly suggest using a good quality cocoa powder like Ghiradelli or Hershey’s brand.
• Heavy whipping cream: For the chocolate lava.
• Mini semi-sweet chocolate chips
• Vanilla extract: The perfect finishing touch for the chocolate lava.
• Large eggs: Pull the eggs out of the refrigerator right before you are ready for them. Cold eggs result in a denser brownie, which is exactly what you want in this case.
• Granulated sugar
• Neutral oil: You have options as far as the oil goes. A neutral oil such as vegetable and canola works great. You could use olive oil, however, make sure it’s light or extra-virgin to avoid a strong olive oil taste in your brownies. A healthier option would be coconut oil, although it does give the brownies a subtle coconut flavor. Lastly, you could use melted and cooled unsalted butter. You can use salted if that’s all you have but should leave out the added salt if you do.
• All-purpose flour
• Salt: Remember if you use salted butter you do not need to add any additional salt.
• Marshmallows: Small, large, or if you’re lucky enough to come across them fun winter-themed shaped marshmallows like snowmen or snowflakes.

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How to make hot cocoa lava brownies ( + tips)

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1. For the chocolate lava filling: In a small saucepan over low heat, melt two tablespoons of butter. Add 1/2 cup brown sugar and whisk until well combined. Stir in the heavy cream, 1/4 cup cocoa powder, and the chocolate chips, increase the heat to medium, and whisk until smooth and fully combined then stir in the vanilla.

Remove from heat and allow to cool for five minutes then transfer to a six or eight-inch round cake pan lined with parchment or wax paper. Place in the freezer for one hour.

2. After one hour, remove it from the freezer and run a knife along the edge to loosen it. Remove the chocolate disc from the pan in one piece and set it aside leaving the parchment/wax paper attached

3. Preheat your oven to 350 degrees. Grease a 10-inch cast-iron skillet and set it aside. *If you don’t have a cast-iron skillet you can cook it in a 9×9 baking pan.

4. In a medium bowl, whisk the eggs, 1/2 cup brown sugar, and granulated sugar until smooth. Add the butter or oil and whisk until well combined. Stir in 3/4 cup of cocoa powder, the flour, and salt and mix until just combined.

5. Spread half of the batter evenly across the skillet or the pan then place the fudge disc in the center with the parchment/wax paper side facing upward. Peel the paper off and discard. Layer with the remaining brownie batter, spreading it evenly.

6. Bake for 20-minutes on the middle oven rack then remove from the oven, top with marshmallows, and bake for an additional five minutes.

7. Remove from oven and allow to cool for 10-minutes before slicing and serving.

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Storage

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Cover and refrigerate for up to three days or freeze for up to three months.

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Recommended Products

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More holiday treats you may enjoy:

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• Brownie Bites: These brownie bites are great for a crowd! They’re simple to prepare in just 25-minutes with pantry staples. With so many ways to customize these mini brownies, let your creative side take the lead and have fun!
• Orange-Glazed Gingerbread Cookies: No holiday cookie box is complete without these sweet and citrusy orange-glazed gingerbread cookies that are bursting with spice and everything nice.
• Eggnog White Chocolate-Covered Pretzels: Add these eggnog white chocolate-covered pretzels to your holiday treat platter!!! They are simple to prepare with just three ingredients in 30-minutes.

If you make these hot cocoa brownies I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥