This post is sponsored in conjunction with ChristmasSweetsWeek and by participating received product samples from sponsor companies to be use in the creation of my ChristmasSweetsWeek recipes. All opinions are mine alone.
Who else loves eating raw brownie batter? Well now you can drink it in hot cocoa form without any raw eggs.
I have to admit, when it comes to eating raw dough or batter I’ll gladly take the risk for cookie dough or funfetti batter. Being someone who is not a huge chocolate fan, I was never partial to chocolate cake better or brownie batter, however hot chocolate that tastes like brownie batter? Yes please.
All I did was take my recipe for red velvet hot cocoa and swapped the red velvet cake mix for brownie mix. I did add a bit of instant espresso powder because I find that adds depth to homemade brownies so why not hot chocolate? So very unlike me as a non-coffee drinker.
If you can handle parting with some of it, this would also make a great gift for anyone on your list. Place it in a cute mug such as the Joyjolt double walled glass mugs I used to serve it in these photos. Get 25% off a purchase with promo code Sweets25!
Today is also the first day of #ChristmasSweetsWeek so if you scroll down you will find the rest of the recipes shared for today’s kick off! Once you’ve saved your favorites, make sure you check out the prizes up for grabs listed HERE and then enter the giveaway located at the end of this post. Good luck and happy holidays!
Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker
Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear’s Wife
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas
Black Forest Tiramisu Parfait from A Kitchen Hoor’s Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
Glazed Gingerbread Loaf from 4 Sons ‘R’ Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart
Four years ago: Peppermint & Dark Chocolate Peanut Butter Thumbprint Cookies
Five years ago: Chicken and Pesto Stuffed Shells
Six years ago: Sugar Cookie Spoons for Hot Cocoa
Eight years ago: Blueberry-Almond Turtles
BROWNIE BATTER HOT CHOCOLATE MIX
Makes about 24 servings
3 cups nonfat dry milk powder
2 cup Dixie Crystals pure cane powdered sugar
2 cups brownie mix (dry)
1-1/2 cups cocoa powder
1 cup semisweet or milk chocolate chips
1 tsp instant espresso powder (optional)
1/4 tsp salt
- Whisk together all ingredients in a large bowl.
- Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
- Store in an airtight container for up to 3 months.
- To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.
Source: Adapted from my Red Velvet Hot Cocoa Mix.
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.