‘Cold-weather favorite’: Just 4 ingredients. This is one I can make on autopilot.

Hot chocolate brownies are a playful twist on two familiar comforts: a mug of cocoa and a classic, fudgy brownie. While brownies, as we know them, are a distinctly American invention dating back to the late 19th and early 20th centuries, hot chocolate has a much older story—rooted in ancient Mesoamerican cacao drinks that eventually evolved into the sweet, milky versions we sip today. This recipe leans on that nostalgia but keeps things very modern and streamlined: just four ingredients, one bowl, and no fussy techniques. It’s the kind of dessert you can pull together on a weeknight, when you want something homemade and cozy without turning your kitchen into a science lab. The hot cocoa mix does much of the flavor work for you, bringing sugar, cocoa, and a hint of vanilla or spice, depending on the brand you choose, so you get a rich, familiar hot chocolate flavor baked into a soft, chewy brownie.

These hot chocolate brownies are lovely served slightly warm, when the centers are still soft and the edges have a bit of chew. I like to pair them with a scoop of vanilla or coffee ice cream, which tempers the sweetness and adds a creamy contrast. If you’re leaning into the hot chocolate theme, top each square with a dollop of lightly sweetened whipped cream and a few mini marshmallows or a dusting of cocoa powder. For a more composed dessert plate, serve the brownies alongside fresh berries or orange segments—the acidity brightens the richness. A mug of strong coffee, espresso, or black tea works well if you enjoy a bit of bitterness against chocolate, while a glass of cold milk (dairy or non-dairy) keeps things classic and kid-friendly.