Hot Chocolate Santa Hat Brownies – a delicious recipe with Sugar, Flour, Swiss Miss Milk, u00bc, Butter, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large mixing bowl, blend the sugar, flour, hot cocoa, cocoa powder, melted butter and eggs together. Mix until completely combined
2
Line a 13x9 baking dish with parchment paper. Pour batter into parchment paper. Bake in a 375u00b0F oven for 22-25 minutes. Remove and cool completely.
3
Remove brownies from pan by lifting parchment paper. Place on cutting board. Using a 1 1/2-inch circle cookie cutter, cut brownies (save scraps in freezer for trifles!).
4
Top each brownie with a swirl of Cool Whip frosting. I put my frosting in a pastry bag with an open tip and piped it onto each brownie. Immediately sprinkle with red sugar sprinkles. Top with 1 mini marshmallow.
5
Eat immediately or store in refrigerator until ready to serve. Enjoy!
863
kcal
Calories
52
g
Fat
73
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/4 cup Granulated Sugar, 1 cup Flour, 1/2 cups Swiss Miss Milk Chocolate Hot Cocoa Mix, 1/4 cups Unsweetened Cocoa Powder, and more.
Yes, Hot Chocolate Santa Hat Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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