Sno Ball Brownies Recipe

ByLila Prescott
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Introduction

Sno Ball Brownies combine rich, fudgy chocolate with a fluffy marshmallow topping and a generous sprinkle of coconut. This fun and festive dessert is perfect for sharing at any gathering or enjoying as a special treat at home.

A close-up view of a square piece of cake with three distinct layers, placed on a white marbled surface. The bottom layer is thick and dark brown with a soft, moist texture. The middle layer is bright white, fluffy, and creamy, sitting evenly over the brown base. The top layer is a thick, light pink frosting with a textured, fluffy surface that looks like coconut shreds or fine sprinkles. The cake edges are clean and sharp, showing each layer clearly, and a few pink flakes are scattered on the surface near the cake. 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. Mix 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 melts, but do not boil.
  8. Step 8: Stir in the marshmallow fluff or mini marshmallows and continue stirring until fully melted and smooth. Remove from heat and let cool slightly.
  9. Step 9: Spread the marshmallow mixture evenly over the cooled brownies.
  10. Step 10: Sprinkle shredded coconut on top, pressing gently so it adheres to the marshmallow layer.
  11. Step 11: Chill the brownies in the refrigerator for about 30 minutes to set the topping.
  12. Step 12: Slice into squares and serve.

Tips & Variations

  • Use sweetened coconut for a more decadent flavor, or unsweetened for a less sweet option.
  • Mini chocolate chips add extra bursts of chocolate—feel free to omit if preferred.
  • For a festive twist, tint the marshmallow topping with food coloring.
  • Press the coconut gently into the marshmallow topping to ensure it sticks well.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature or warm slightly before serving for the best texture. Leftovers can also be frozen for up to 2 months; thaw in the fridge before serving.

How to Serve

The image shows a square piece of cake with three clear layers. The bottom layer is dark brown, looking moist and chocolatey with a slightly rough texture. The middle layer is white, fluffy, and creamy, smooth and thick. The top layer is a soft pink, made of fine shredded flakes that look light and fluffy, covering the white layer completely. The cake sits on a wooden board with a few scattered flakes around it. The background is a white marbled texture. 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 work well as a substitute. Heat with the cream and butter until melted and smooth, just like with marshmallow fluff.

How do I know when the brownies are done baking?

Insert a toothpick into the center after 20 minutes of baking. The brownies are done when the toothpick comes out with a few moist crumbs but no wet batter. Overbaking will make them dry.

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Sno Ball Brownies Recipe

★★★★★

4.8 from 119 reviews
  • Author: Lila
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
Print Recipe

Description

Delightfully rich and chewy brownies topped with a creamy marshmallow layer and a generous sprinkle of shredded coconut, creating a festive Sno Ball Brownies treat perfect for any occasion.

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. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Make the Brownie Batter: In a medium bowl, combine the melted butter and granulated sugar. Stir in the eggs and vanilla extract until the mixture is smooth. Add the cocoa powder, flour, salt, and baking powder, mixing until fully incorporated and smooth. If desired, fold in the mini chocolate chips for added chocolate bursts.
  3. Pour and Spread Batter: Pour the brownie batter into the prepared baking pan and spread it evenly for uniform cooking.
  4. Bake the Brownies: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Take care not to overbake to keep the brownies moist. Remove from the oven and let the brownies cool completely in the pan.
  5. Prepare the Marshmallow Topping: In a small saucepan over medium-low heat, combine the heavy cream, butter, and vanilla extract. Heat until the butter is melted and the mixture is hot but not boiling. Stir in the marshmallow fluff or mini marshmallows continually until fully melted and smooth. Remove from heat and allow to cool slightly.
  6. Assemble the Sno Ball Brownies: Once the brownies have cooled, evenly spread the warm marshmallow mixture over the top. Immediately sprinkle the shredded coconut on top, pressing gently so it adheres well to the marshmallow layer.
  7. Chill and Set: Place the assembled brownies in the refrigerator for about 30 minutes to let the topping set and firm up.
  8. Serve: After chilling, slice the brownies into squares and serve your delicious Sno Ball Brownies.

Notes

  • Use sweetened or unsweetened shredded coconut based on your personal preference.
  • The mini chocolate chips in the brownie batter are optional but add extra chocolaty flavor.
  • Allow brownies to cool completely before adding topping to prevent melting.
  • Chilling the brownies is important for the topping to set properly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Sno Ball Brownies, brownies recipe, marshmallow brownies, coconut brownies, fudge brownies, holiday dessert

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