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

Ouadie RhabbouronApril 10, 2026

Ingredients

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

Directions

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.

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