Rich and velvety Brownie Batter Hot Chocolate made in a slow cooker — the ultimate winter treat for chocolate lovers.

6 cups whole milk

2 cups heavy cream

8 ounces finely chopped semisweet or bittersweet chocolate (about 1½ cups)

1 tablespoon vanilla extract

1 (18-ounce) box Ghirardelli Double Chocolate brownie mix, divided

Cooking spray

¼ cup vegetable oil

1 large egg

3 tablespoons water

Chocolate syrup and mini marshmallows for topping

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1. Place milk, cream, chocolate, vanilla, and 1 cup of brownie mix in a 4-quart slow cooker.

2. Whisk to combine until smooth.

3. Cook on LOW for 2 to 2½ hours, stirring every 30 minutes until melted and thick.

4. Prepare the remaining brownie mix: combine mix, oil, egg, and water in a bowl.

5. Bake in an 8×8-inch dish at 325°F for 35–40 minutes.

6. Cool and refrigerate brownies.

7. Pour hot chocolate into mugs, crumble brownies on top, and drizzle chocolate syrup.

8. Add marshmallows and enjoy warm.

This recipe serves 8–10 and is ideal for holiday gatherings or cozy nights in.

Use high-quality chocolate for the best flavor.

Can be refrigerated for up to 3 days and reheated gently on low heat.