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

1 1/2 cups hot cocoa mix (about 6–8 packets, depending on brand)
1/2 cup all-purpose flour
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.

In a medium mixing bowl, whisk together the hot cocoa mix and all-purpose flour until they’re evenly combined and no pockets of cocoa mix remain. This helps prevent streaks in the finished brownies.

In a separate small bowl or measuring cup, whisk the melted, slightly cooled butter with the eggs until smooth and well blended. Cooling the butter a bit keeps the eggs from scrambling and promotes a more even texture.

Pour the butter–egg mixture into the dry ingredients. Stir with a spatula or wooden spoon just until everything is combined and no dry streaks of flour remain. The batter will be fairly thick and glossy—avoid overmixing, which can make the brownies tough.

Scrape the batter into the prepared pan and spread it into an even layer, pushing it gently into the corners. Smooth the top with the back of a spoon or an offset spatula.

Bake on the center rack for 18–22 minutes, or until the edges are set and a toothpick inserted about 1 inch from the edge comes out with a few moist crumbs but not wet batter. The center may look slightly soft; it will continue to firm up as it cools.

Remove the pan from the oven and let the brownies cool in the pan on a wire rack for at least 20–30 minutes. This resting time helps the structure set, making them easier to slice and giving the flavor a chance to develop.

Once cooled to just warm or room temperature, use the parchment overhang to lift the brownies out of the pan. Transfer to a cutting board and slice into 9 squares (or 12 smaller pieces, if you prefer). Serve as is, or garnish with whipped cream, mini marshmallows, or a light dusting of cocoa or powdered sugar.

Because this recipe is so streamlined, it’s an easy canvas for small tweaks. If your hot cocoa mix is very sweet, you can replace 2–3 tablespoons of it with unsweetened cocoa powder to deepen the chocolate flavor without adding more sugar. For a marshmallow-topped version, scatter a handful of mini marshmallows over the surface during the last 5 minutes of baking; they’ll puff and toast slightly, mimicking the top of a mug of hot chocolate. If you like a bit of texture, fold in 1/3 to 1/2 cup of chocolate chips, chopped chocolate, or toasted nuts (pecans or walnuts work nicely) before spreading the batter into the pan. To introduce a subtle spice note, whisk 1/4 teaspoon ground cinnamon or a pinch of cayenne into the dry ingredients—both nod to older, spiced drinking chocolate traditions. For a dairy-free variation, use a dairy-free hot cocoa mix, substitute melted coconut oil or a neutral vegetable oil for the butter, and confirm your cocoa mix is compatible with your dietary needs. Finally, if you prefer a more cake-like brownie, add 1 extra egg and bake a few minutes longer; for extra fudgy results, err on the shorter end of the baking time and chill the cooled brownies briefly before slicing for cleaner, denser squares.