Hot cocoa brownie cups brim with holiday spirit By: Gabriella Gerig '23

As holiday lights sparkle against the sky and the weather drops to the teens, nothing gets you more in the spirit than a rich hot cocoa brownie cup. The crispy exterior reveals a warm, gooey chocolate inside. These festive treats are easy to make and perfect for friends and family.

All of the ingredients required are shown above (recipe courtesy of Delish).


For the cups

  1. Ghirardelli double chocolate brownie mix
  2. One fourth water
  3. One third vegetable oil
  4. One large egg
  5. 10 ounces mini marshmallows
  6. Non-stick cooking spray

For the topping

  1. One third cup semi-sweet chocolate chips
  2. One cup chocolate-covered pretzels
  3. Any color nonpareils
Preheat the oven to 350 degrees fahrenheit. Grease a cupcake pan with cooking spray.
Pour one fourth water, one third vegetable oil and one large egg into a large bowl.
Stir all ingredients together.
Pour in the brownie mix and stir until well blended.
Using either an ice cream scoop or regular ladle, fill the cupcake pan wells about three fourths full with brownie batter. Put in the oven for around 12 to 15 minutes. Make sure that the edges look set, but the centers are still slightly undercooked.
Remove the brownie cups from the oven and press marshmallows into the center. You can decide how many you want for each. Return to the oven until marshmallows melt, about five to seven minutes. Remove from the oven and let cool for 15 to 20 minutes.
Put one third cup semi-sweet chocolate chips in a small bowl and melt in the microwave. Place in the microwave for 30 second increments and mix in between each until fully melted. Two cycles should be enough to completely melt the chocolate.
Cut off pieces of chocolate-covered pretzels and use the melted chocolate to stick them to the sides of the brownie cups. Let cool.
Add a few more marshmallows on top of the brownie cups. Then, drizzle chocolate over the tops and decorate with nonpareils.
Store in a sealed container for up to three days and enjoy with friends and family!

All photos by Gabriella Gerig '23.