Sno Ball Brownies Recipe

ByElla Hart
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Introduction

Sno Ball Brownies are a delightful twist on classic brownies, topped with a creamy marshmallow layer and shredded coconut for a snowy finish. These treats combine rich chocolate and fluffy sweetness, perfect for any occasion.

A square piece of cake with three clear layers sits on a wooden board. The bottom layer is thick and dark brown, looking soft and moist. The middle layer is white and fluffy, with a light, airy texture. The top layer is pink, fuzzy, and finely shredded, creating a delicate and textured surface. The wooden board contrasts with the cake, and small bits of the pink topping are scattered around the base. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup mini chocolate chips (optional)
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup marshmallow fluff or mini marshmallows
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
  2. Step 2: In a medium bowl, combine the melted butter and granulated sugar. Stir in the eggs and vanilla extract until well combined.
  3. Step 3: Add the cocoa powder, flour, salt, and baking powder, mixing until smooth. If using, fold in the mini chocolate chips.
  4. Step 4: Pour the brownie batter into the prepared baking pan and spread it evenly.
  5. Step 5: Bake for 20-25 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Avoid overbaking.
  6. Step 6: Let the brownies cool completely in the pan.
  7. Step 7: In a small saucepan, combine the heavy cream, butter, and vanilla extract. Heat over medium-low until hot and the butter is melted, but do not boil.
  8. Step 8: Stir in the marshmallow fluff or mini marshmallows, stirring continuously until fully melted and smooth. Remove from heat and let cool slightly.
  9. Step 9: Once the brownies are cooled, spread the marshmallow mixture evenly over the top.
  10. Step 10: Sprinkle shredded coconut on top, pressing gently so it sticks to the marshmallow layer.
  11. Step 11: Refrigerate the brownies for about 30 minutes to allow the topping to set and firm up.
  12. Step 12: Slice into squares and serve.

Tips & Variations

  • Use sweetened coconut for a sweeter topping, or unsweetened for a more balanced flavor.
  • Add a pinch of espresso powder to the brownie batter to enhance the chocolate flavor.
  • Swap mini marshmallows for marshmallow fluff depending on your texture preference.
  • For extra crunch, sprinkle chopped nuts over the coconut before chilling.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or microwave briefly before serving for a softer texture.

How to Serve

The image shows a square piece of cake with three distinct layers on a wooden board. The bottom layer is thick and dark brown, looking moist and rich like chocolate cake. The middle layer is thinner and white, with a soft and fluffy texture resembling cream or frosting. The top layer is the same size as the white middle layer, covered with light pink shredded coconut or sprinkles, giving it a furry and textured look. The three layers are even and clearly separated, creating a neat and colorful contrast. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Yes, mini marshmallows can be melted in the cream mixture as a substitute for marshmallow fluff to achieve the same creamy topping.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs but not wet batter to ensure they are perfectly baked.

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Sno Ball Brownies Recipe

★★★★★

4.4 from 124 reviews
  • Author: Ella
  • Total Time: 1 hour 10 minutes
  • Yield: 9 brownies (3×3 squares) 1x
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Description

Delightfully rich and fudgy brownies topped with a creamy marshmallow layer and a generous sprinkle of shredded coconut for a fun and festive Sno Ball treat. Perfect for parties or a sweet snack!

Ingredients

Scale

Brownie Base

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup mini chocolate chips (optional)

Topping

  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup marshmallow fluff or mini marshmallows
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Brownie Batter: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine the melted butter and granulated sugar, stirring until fully blended. Add the eggs and vanilla extract, mixing well until the mixture is smooth and homogeneous. Next, sift in the cocoa powder, flour, salt, and baking powder, stirring until a smooth batter forms. If desired, gently fold in the mini chocolate chips to evenly distribute them.
  2. Bake the Brownies: Pour the prepared batter evenly into the greased baking pan. Place the pan in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Avoid overbaking to keep the brownies soft and fudgy. Remove from oven and allow to cool completely in the pan on a wire rack.
  3. Prepare the Marshmallow Topping: In a small saucepan, combine the heavy cream, butter, and vanilla extract. Warm over medium-low heat, stirring frequently until the butter melts and the mixture is hot but not boiling. Add the marshmallow fluff or mini marshmallows, stirring continuously until fully melted and smooth. Remove from heat and allow the topping to cool slightly so it thickens a bit but remains spreadable.
  4. Assemble the Sno Ball Brownies: Once the brownies have completely cooled, evenly spread the marshmallow topping over the surface. Immediately sprinkle the shredded coconut on top, pressing down gently to help it adhere well to the marshmallow layer.
  5. Set and Serve: Transfer the topped brownies to the refrigerator and chill for about 30 minutes to allow the marshmallow layer to firm up. After chilling, slice into squares and serve chilled or at room temperature for a delicious and festive treat.

Notes

  • For an extra chocolaty twist, use semi-sweet or dark chocolate mini chips.
  • Sweetened shredded coconut will add more sweetness and chewiness; unsweetened will be less sweet but more natural in flavor.
  • Ensure the brownies are completely cooled before adding the marshmallow topping to prevent it from melting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To make mini marshmallows melt faster, chop them slightly before adding.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Sno Ball Brownies, Coconut Brownies, Marshmallow Brownies, Fudgy Brownies, Holiday Desserts

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