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
- 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.
- 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.
- 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.
- 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.
- 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
