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A delicious plate of Sno Ball Brownies Recipe

Sno Ball Brownies Recipe

Indulge in these delightful Sno Ball Brownies featuring a rich chocolate base topped with a creamy marshmallow and coconut layer. Perfect for a sweet treat!
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 16 squares
Course: Brownies, Dessert
Cuisine: American
Calories: 4000
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar for sweetness and texture
  • 2 large eggs ensure they are at room temperature for better emulsion
  • 1 tsp vanilla extract use pure vanilla for best flavor
  • 1/3 cup unsweetened cocoa powder Dutch-processed cocoa for a darker brownie
  • 1/2 cup all-purpose flour measure by spooning into cup and leveling
  • 1/4 tsp salt enhances chocolate flavor and balances sweetness
  • 1/4 tsp baking powder for a slight lift in the brownies
  • 1/2 cup mini chocolate chips optional, but highly recommended for extra chocolate
Topping
  • 1 cup shredded coconut sweetened or unsweetened, depending on preference
  • 1/2 cup marshmallow fluff or mini marshmallows marshmallow fluff provides a smoother texture
  • 1/2 cup heavy cream for a rich and smooth marshmallow topping
  • 1 tbsp butter adds richness and helps with texture
  • 1/4 tsp vanilla extract complements the marshmallow and coconut flavors

Equipment

  • 8x8-inch baking pan
  • medium bowl
  • Small Saucepan
  • whisk

Method
 

  1. Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
  2. In a medium bowl, combine the melted butter and granulated sugar, stirring until well combined.
  3. Stir in the eggs and 1 teaspoon vanilla extract until just incorporated.
  4. Add the cocoa powder, all-purpose flour, salt, and baking powder, mixing until smooth and no streaks of flour remain.
  5. If using, gently fold in the mini chocolate chips.
  6. Pour the brownie batter into the prepared baking pan and spread it evenly.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Be careful not to overbake for fudgy brownies.
  8. Let the brownies cool completely in the pan on a wire rack before adding the topping.
  9. In a small saucepan, combine the heavy cream, 1 tablespoon butter, and 1/4 teaspoon vanilla extract.
  10. Heat over medium-low heat until the mixture is hot and the butter is melted, but do not let it boil.
  11. Stir in the marshmallow fluff or mini marshmallows and continue stirring until the marshmallows are fully melted and the mixture is smooth.
  12. Remove the marshmallow mixture from heat and let it cool slightly to thicken.
  13. Once the brownies have cooled, spread the marshmallow mixture evenly over the top.
  14. Then, generously sprinkle the shredded coconut on top, pressing gently to ensure it adheres well to the marshmallow layer.
  15. Place the brownies in the refrigerator for about 30 minutes to allow the topping to set and firm up completely.
  16. Once set, slice the brownies into squares using a warm knife for clean cuts, and serve.

Notes

For best results, make sure your brownies are completely cool before adding the marshmallow topping. This prevents the topping from melting into the brownies. You can also toast the coconut lightly for extra flavor before sprinkling.