Hot Chocolate Brownies (Gluten Free)
These Hot Chocolate Brownies made with almond flour are gooey, rich, and oh so fudgy. With intense chocolate flavor and caramelized marshmallows in every bite, this decadent gluten-free and grain-free dessert is sure to delight. It can also be made Paleo and Keto as well. Make these today for the perfect guilt-free indulgence this holiday season!
What screams more of a holiday than a cup of hot cocoa topped with marshmallows? Now they are in chocolate brownie form!
These Hot Chocolate Brownies are the best of both worlds. It is definitely what I look forward to all year!
Why do I love These hot chocolate Brownies
These gooey and rich hot chocolate brownies topped with caramelized marshmallows and melty chocolate chips are the perfect desserts for this season.
Not only these hot chocolate brownies are rich and delicious, but are packed with healthy ingredients, gluten-free and can be made paleo and keto as well.
Healthy Brownies that are Packed with Superfoods
These brownies are brimming with good for you healthy fats and protein from the almond flour.
Additionally, the star ingredients cacao powder and dark chocolate are rich in antioxidants. That’s right, chocolate is good for you 😉
Tip: Use non-alkalized cocoa powder (natural) or cacao powder for cooking and baking as it retains a much higher antioxidant content when processed than the Dutch-processed alternative.
Ingredients for hot chocolate brownies
In order to make these hot chocolate brownies, you will only need a few simple ingredients:
- Almond Flour
- Cacao Powder
- Maple Syrup
- Chocolate Chips
And all whisked up in one mixing bowl. This brownie recipe is so easy and so delicious. The sweet potato, almond butter, and cacao combine to create the perfect rich, fudgy, and moist texture. These brownies are guaranteed to melt in your mouth.
How to Make Hot Chocolate Marshmallow Brownies
First, in a mixing bowl, combine all the dry ingredients.
Next, combine all the wet ingredients in a large bowl with a stick blender or hand mixer.
Pour the dry wet ingredients into the dry ones. Combine well without overmixing.
Then, microwave 1 cup of chocolate in a microwave-safe bowl to melt. (I recommend heating the chocolate 30 seconds a time. Stir in between to prevent burning on the bottom). Pour into the brownie mix and gently stir it in.
Finally, scoop the brownie mix into a muffin pan and top with marshmallow. Or you can use an 8×8 baking dish.
Now bake and enjoy!
HOW TO SERVE HOT CHOCOLATE BROWNIES
First of all, there is no wrong way to enjoy these brownies. My favorite way is with a nice dollop of vanilla ice cream.
If you want a healthier alternative, try enjoying them with a glass of homemade nut milk or even topped with vanilla yogurt.
And don’t stop there–these brownies are perfect for packing all those holiday gift bags for family and friends.
Get the full recipe below and get started. When you serve these at your next holiday party, the crowd won’t believe that these brownies are so healthy and that you didn’t spend all day in the kitchen. Well, maybe keep that part your little secret. These guilt-free hot chocolate brownies made with sweet potatoes will be your favorites dessert this holiday season.
You may also love these Holiday Dessert Recipes:
Get the recipe:Hot Chocolate Brownies
- Preheat the oven to 350 F
- In a small pot, place 3/4 cup chocolate chips or chocolate bars of your choice in it. Then fill the second pot (bigger) with water, half full. Then, place the small pot in the big pot. Bring water to boil then turn the heat to simmer. Stir the chocolate until melted. You can also use a microwave but I found the double pot melting method results in more evenly melted chocolate.
- In a mixing bowl, combine the eggs, maple syrup, and ghee or vegan butter. Slowly pour the melted chocolate into the batter. Stir well.
- In a separate bowl, mix together almond flour, cacao powder, sea salt and baking soda (if using any).
- Scoop the brownie batter in a muffin pan. Fill it about 2/3 of the way. Top with marshmallow, the rest of the chocolate chip on top.
- Bake 15 - 17 minutes, or until preferred gooey/cakey-ness.
- * You can also use coconut oil here.
- ** If you prefer more gooey brownie, you can omit the baking soda altogether.
- You can also use an 8x8 baking pan, adjust the baking time to 20 - 23 minutes.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.