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Directions. Preheat oven to 350 F. In a medium mixing bowl, combine melted butter, eggs and vanilla. In a separate bowl, combine flour, hot chocolate powder, baking powder, sugars, and salt. Slowly incorporate the egg mixture into the flour mixture and stir until well combined. Grease an 8×8 pan with non-stick cooking spray.

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Preheat oven to 350° F. Line an 8×8 baking pan with parchment paper and spray nonstick cooking spray. Set aside. In a makeshift double boiler over low heat, melt chocolate and butter, stirring often (see notes for microwave method). Once melted, whisk in cocoa powder and set aside to cool slightly.

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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking pan. Place hot cocoa mix and butter in a large microwave-safe bowl; microwave until butter is mostly melted, about 3 minutes. Stir well. Add sugar, eggs, and vanilla extract and mix thoroughly. Add milk; mix until batter is thick and creamy. Mix in flour.

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Stir together flour, hot cocoa mix, sugar, salt, baking powder, eggs, oil, vanilla and melted chocolate mixture in medium bowl until blended, fold in ½ cup chocolate chips. Step four Pour into pan and bake 25 to 28 minutes, until toothpick inserted 1-inch from side of pan comes out clean.

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Bake for 30 minutes, or until a knife inserted in the center of the brownies comes out clean. Allow to cool completely before frosting. While the brownies cool, make the frosting. Beat all ingredients in a stand mixer fit with the paddle attachment on low speed, gradually increasing to high.

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Mix the brown sugar and granulated sugar followed by the eggs. Add the flour and the chocolate chips, and pour the batter into the prepared pan. Bake for 20-22 minutes or until a toothpick comes out of the center of the cake with moist crumbs. Remove from the oven and immediately spread over the mini marshmallow.

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Prep - Preheat the oven to 350 degrees F and line an 8x8 inch metal baking pan with parchment paper. Melt Butter and Sugar - Add the butter to a microwave safe mixing bowl. Melt in the microwave for 30-45 seconds. Add the sugar, stir into the melted butter, and microwave again for 30 seconds.

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Step 1 - Add the cooled melted butter, sugar, eggs, and vanilla extract to a medium mixing bowl. Beat with an electric mixer for 1 to 2 minutes until pale and thick. Step 2 - Add in the cocoa powder mix, flour, and baking powder. Beat on low until the dry ingredients are worked into the batter.

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Increase the oven temperature to 450F (232C). Combine all the ingredients for the chocolate sauce in a small bowl. Drizzle half of the chocolate on top of the brownies and then top with 8 oz of mini marshmallows. Place the brownies with the marshmallows back into the oven for 2-5 minutes until the marshmallows are toasted.**.

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Preheat the oven to 180ºC/160ºC fan and line a 23cm square tin with parchment paper. In a large heatproof bowl, add the butter and dark chocolate and melt in the microwave in short bursts or heat over a pan of simmering water until melted (bain-marie). Leave to cool for 5 minutes.

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Preheat oven to 350°F and grease an 8x8 or 9x9-inch pan* with cooking spray. Mix the boxed brownies according to package instructions and spread into prepared pan. In a small bowl, stir together the marshmallow creme, hot cocoa mix and water. Dollop the mixture over the brownie mix and use a knife to swirl.

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Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray. Stir together the butter, sugar, eggs and vanilla in a medium bowl.

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Instructions. Preheat the oven to 350 F and lightly grease a 9x13" pan. If you'd like to make the brownies a little easier to remove, line the pan with parchment paper, leaving "handles" protruding along the long side of the pan. In a mixing bowl, combine the eggs, salt, hot chocolate mix, baking powder, and vanilla extract.

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Mix the butter, eggs, vanilla extract, and sugar in a mixing bowl. Stir in the flour, salt, hot chocolate mix, and baking powder until smooth. Add half of the chocolate chips and mix well. Add the brownies batter to the ready baking pan. Bake it for 30 to 35 mins, or until the brownies separate away from the pan's borders and are cooked in.

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Mix the hot chocolate mix and flour in a large mug. Pour the hot chocolate mix and the flour into a 16-ounce (475-milliliter) mug. Stir the two together with a fork or mini whisk. You are using a large mug because the brownie needs room to rise as it cooks. This recipe makes enough to serve 1 to 2 people. You can eat the brownie straight from.

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Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 9-inch square pan with cooking spray. Make brownie batter as directed on box; spread in pan. 2. Top with fudge pouch as directed on box. Bake 28 to 33 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.