Hot Cocoa Brownies with Kahlua

Looking for a unique quick and easy dessert? These Hot Cocoa Brownies with Kahlua use a box brownie mix and a couple of extras to make them special. Just substitute the prescribed amount of water with Kahlua, and top with marshmallows when they’re almost done to enjoy a sweet treat that is reminiscent of marshmallow-topped hot cocoa for grown-ups! And with the Jo Chef kitchen torch, you’ll get that just-toasted marshmallow look that will have everyone dreaming of warming up around a fire on a cold winter’s night.

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What are Hot Cocoa Brownies with Kahlua?

These Hot Cocoa Brownies with Kahlua are made from a super easy, super quick recipe. It incorporates a few add-ins to a boxed brownie mix, resulting in a yummy treat that everyone will think you made from scratch. It’s the perfect thing to throw together on short notice or if you’re stressed and running behind schedule.

How Do You Toast the Marshmallows?

It’s so much fun!

I got a new toy to use in the kitchen. It’s a kitchen torch (Amazon, $51.99), by Jo Chef. I’ve never used one before and I was excited to try it out on this recipe.

I loved it as soon as I took it out of the box! It fit in my hand nicely and was much lighter and easier to wield than I had expected. The sleek look was gorgeous, and I especially appreciated the removable base that allowed me to set it down in the upright position.

Jo Chef does not fill their torches before shipping for safety reasons, so the easy-to-follow directions helped me get my torch ready for action. The canister of butane fit easily into the filling valve, and I was able to see how much fuel I put into the canister through a clear window built into the torch base. Speaking of, Jo Chef is the only company that offers the torch itself AND butane as a bundle, so you don’t have to worry about looking all over the internet for a butane canister with a nozzle that fits!

Is the Jo Chef Kitchen Torch Easy to Use?

Once my torch was fueled up and ready to go, it was time for the fun! I slid down the safety lock, adjusted the flame knob until I could hear the gas escaping, then pressed the trigger. POW! The flame ignited instantly, giving off a pretty blue glow.

I kept the flame at a low level and waved it over the marshmallows. I wasn’t able to see how far the flame extended, so it was a little hard to gauge where I needed to hold the torch in relation to the food, but I had it down after just a few tries. This baby is powerful–it heats up to 2,370 degrees F, so you just need the slightest touch to brown the marshmallows.

It’s worth mentioning that Jo Chef also sent an e-recipe book with yummy new ideas for the kitchen torch. I can’t wait to try some of them out—you’ll be sure to see the results here on my blog!

Do You Have Any Tips or Tricks for Great Brownies?

Yes!

• I prefer brownies with nuts, but this recipe is best suited without them. Save your nutty brownie mix for another recipe!
• If you don’t want to use Kahlua, you can substitute the water for something else. Espresso or strongly brewed coffee with give your hot cocoa brownies mocha tones, while chocolate milk will give it a creamier chocolate taste.
• If you’re using the Jo Chef Kitchen Torch, remember that the flame is hard to see in the light. Hold it farther away from the marshmallows than you think you should hold it, because the tip of the flame is nearly invisible.
• If you don’t have a kitchen torch but want to get the look of toasted marshmallows, broil the marshmallow-topped brownies for 1 to 2 minutes to produce a similar effect.

Print

Directions

• Preheat oven as directed on brownie mix.
  
  Prepare brownie mix according to box directions, substituting Kahlua for the water.
• Bake in a greased 8 x 8u0022 pan according to package directions.
• About 3 minutes before baking time ends, sprinkle the top of the brownies with mini marshmallows. Continue baking according to package directions.
• To toast the marshmallows, use a kitchen torch like this one by Jo Chef. Lightly wave the flame back and forth over the marshmallows until they are the desired color.
• Allow brownies to cool before cutting.

Looking for More Sweets?

• Grandma’s Apple Cake brings the taste of fall to any season
• Peanut butter lovers always fall for our Decadent Peanut Butter Cup Pie
• “Two Bite” Fruit Topped Cheesecakes are perfect if you want just a little taste of something sweet

Hot Cocoa Brownies with Kahlua

Recipe by Chicken Soup with DumplingsDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour 

These Hot Cocoa Brownies with Kahlua incorporate a few add-ins to a boxed brownie mix, resulting in a yummy treat that tastes like it was made from scratch!

Ingredients

• 1 -19.9 oz package brownie mix

• Eggs (number varies depending upon brand of brownie mix)

• Vegetable oil (amount varies depending upon brand of brownie mix)

• Kahlua (amount varies depending upon brand of brownie mix)

• 1 1/2 cups mini marshmallows

Directions

• Preheat oven as directed on brownie mix.
  
  Prepare brownie mix according to box directions, substituting Kahlua for the water.
• Bake in a greased 8 x 8″ pan according to package directions.
• About 3 minutes before baking time ends, sprinkle the top of the brownies with mini marshmallows. Continue baking according to package directions, usually 45 to 60 minutes.
• To toast the marshmallows, use a kitchen torch like this one by Jo Chef. Lightly wave the flame back and forth over the marshmallows until they are the desired color.
• Allow brownies to cool before cutting.

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