Hot Chocolate Santa Hat Brownies

• 1-1/4 cup Granulated Sugar
• 1 cup Flour
• 1/2 cups Swiss Miss Milk Chocolate Hot Cocoa Mix
• 1/4 cups Unsweetened Cocoa Powder
• 3/4 cups Unsalted Butter, melted
• 3 whole Egg
• 1 tub (10.6 Oz. Size) Vanilla Cool Whip Frosting, Thawed
• Red Sugar Sprinkles
• 30 whole Mini Marshmallows

1. In a large mixing bowl, blend the sugar, flour, hot cocoa, cocoa powder, melted butter and eggs together. Mix until completely combined
2. Line a 13x9 baking dish with parchment paper. Pour batter into parchment paper. Bake in a 375u0b0F oven for 22-25 minutes. Remove and cool completely.
3. Remove brownies from pan by lifting parchment paper. Place on cutting board. Using a 1 1/2-inch circle cookie cutter, cut brownies (save scraps in freezer for trifles!).
4. Top each brownie with a swirl of Cool Whip frosting. I put my frosting in a pastry bag with an open tip and piped it onto each brownie. Immediately sprinkle with red sugar sprinkles. Top with 1 mini marshmallow.
5. Eat immediately or store in refrigerator until ready to serve. Enjoy!

sugar, flour, swiss miss milk, ubc, butter, egg, vanilla, red sugar sprinkles, marshmallows

Taken from tastykitchen.com/recipes/holidays/hot-chocolate-santa-hat-brownies/ (may not work)