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Christina Tosi
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Recipe Courtesy of
Christina Tosi

Bars & Brownies

Christina Tosi’s Hot Cocoa Bars Recipe

Name: Christina Tosi’s Hot Cocoa Bars Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9 Servings
Ingredients: 1 stick unsalted butter; ½ C. semi-sweet chocolate chips; ¾ C. + 1 Tbsp. sugar; 3 eggs; 1 ½ tsp. Spice Islands® Pure Vanilla Extract; 1/3 C. all-purpose flour; ¼ C. cocoa powder; 2 Tbsp. malted milk powder; ¾ tsp. kosher salt; ¼ tsp. Clabber Girl® Baking Powder; 1 C. mini marshmallows; ⅓ C. semi-sweet chocolate chips

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Total Time: 55 Minutes

Yield: 9 Servings

Rating:

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[Total: 137 Average: 2.8]

1 stick unsalted butter
½ C. semi-sweet chocolate chips
¾ C. + 1 Tbsp. sugar
3 eggs
1 ½ tsp. Spice Islands® Pure Vanilla Extract
1/3 C. all-purpose flour
¼ C. cocoa powder
2 Tbsp. malted milk powder
¾ tsp. kosher salt
¼ tsp. Clabber Girl® Baking Powder
1 C. mini marshmallows
⅓ C. semi-sweet chocolate chips

Directions

Heat the oven to 325°F and pan spray an 8×8” baking dish.
In a large microwave safe bowl, melt the butter and ½ cup chocolate chips together in 30 second spurts until smooth and combined.
Stir in the sugar until well combined, then the eggs and vanilla until smooth. Stir in the flour, cocoa powder, malted milk powder, salt and baking powder, mixing until smooth and combined.
Pour and spread the brownie cake batter evenly across the greased pan’s perimeter, scatter mini marshmallows and ⅓ cup chocolate chips atop and bake at 325°F for 35-40 minutes.
Cool completely at room temperature before cutting into nine 2 ½” squares.

Tips

A slightly cakier version of a brownie, with a secret weapon ingredient (malted milk powder!) that gives this bar cookie an edge like no other! Choose your chocolate chip (milk, semi-sweet, dark) based on the type of hot cocoa you love most.