Name: Sno Ball Brownies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
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 unsalted butter; 1/4 teaspoon vanilla extract

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Introduction

Sno Ball Brownies combine rich, fudgy chocolate with a fluffy marshmallow topping and a snowy layer of coconut. This delightful dessert is perfect for anyone craving a fun twist on classic brownies that’s both creamy and chewy.

A close-up of a square slice of layered dessert with three visible layers on a white marbled surface; the bottom layer is a dark brown moist cake with a crumbly texture, the middle layer is a thick, fluffy white cream, and the top layer is a light pink shredded coconut topping that covers the entire surface. Small pieces of white and pink coconut are scattered around the dessert. 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

Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
Step 2: In a medium bowl, combine the melted butter and granulated sugar. Stir in the eggs and vanilla extract until well combined.
Step 3: Add the cocoa powder, flour, salt, and baking powder to the wet ingredients, mixing until smooth. Fold in the mini chocolate chips if using.
Step 4: Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking.
Step 5: Let the brownies cool completely in the pan before adding the topping.
Step 6: To make the topping, heat the heavy cream, butter, and vanilla extract in a small saucepan over medium-low heat until hot and the butter has melted but not boiled.
Step 7: Stir in the marshmallow fluff or mini marshmallows, continuing to stir until fully melted and smooth. Remove from heat and let cool slightly.
Step 8: Spread the marshmallow mixture evenly over the cooled brownies.
Step 9: Sprinkle shredded coconut on top, pressing gently to help it stick to the marshmallow layer.
Step 10: Refrigerate the brownies for about 30 minutes to let the topping set. Slice into squares and serve.

Tips & Variations

Use sweetened or unsweetened shredded coconut based on your preference; toasting the coconut lightly can add a nutty flavor and extra texture.
For extra richness, add a tablespoon of espresso powder to the brownie batter to enhance the chocolate flavor.
Mini chocolate chips are optional but add delightful bursts of chocolate within the brownies.
If you don’t have heavy cream, whole milk can be used, though the topping will be less rich.

Storage

Store the Sno Ball Brownies in an airtight container in the refrigerator for up to 4 days. The topping will stay firm and creamy when chilled. To serve, let them sit at room temperature for 10-15 minutes for a softer texture. These brownies do not freeze well due to the marshmallow topping.

How to Serve

A square piece of layered dessert sits on a wooden board placed on a white marbled texture. The dessert has three distinct layers: the bottom layer is dark brown and moist with a rough texture, the middle layer is fluffy and white with a smooth appearance, and the top layer is light pink with a fluffy texture covered with shredded coconut, giving it a soft and textured look. Small pink and white coconut shreds are scattered around the wooden board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marshmallows instead of marshmallow fluff?

Yes, mini marshmallows work well. Heat them with the cream and butter until melted and smooth to create the same creamy topping.

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure other ingredients like marshmallow fluff are also gluten-free.