Go Back
–+ servings
Sno Ball Brownies

Sno Ball Brownies: A Fluffy, Chocolatey Coconut Dream

Indulge in Sno Ball Brownies, a rich, fudge-layered dessert topped with marshmallow and coconut, perfect for satisfying sweet cravings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Unsalted Butter Primary fat for moisture and richness; substitute with margarine or coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Sweetness and structure; consider coconut sugar for a lower-glycemic alternative.
  • 2 large Eggs Adds moisture and binds ingredients; for a vegan swap, use flax eggs.
  • 1 teaspoon Vanilla Extract Flavor enhancer for a warm hint; almond extract can provide a delightful variation.
  • 1 cup Cocoa Powder Provides rich chocolate flavor; Dutch-processed cocoa deepens the chocolate notes.
  • 1 cup All-Purpose Flour Base structure for the brownies; a gluten-free flour blend works well.
  • 1/2 teaspoon Salt Enhances flavor; essential for balancing sweetness.
  • 1 teaspoon Baking Powder Helps brownies rise slightly; baking soda may be used as a substitute.
  • 1/2 cup Mini Chocolate Chips Adds extra chocolate pops in every bite; optional.
For the Topping
  • 1/2 cup Heavy Cream Rich base for the marshmallow topping; coconut cream is a great dairy-free substitution.
  • 1 cup Marshmallow Fluff Creates the fluffy topping; mini marshmallows can be used for a similar effect.
  • 1 cup Shredded Coconut Adds texture and sweetness; choose between sweetened or unsweetened.

Equipment

  • 9x13 inch baking pan
  • Medium-sized bowl
  • small saucepan
  • Spatula
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper or grease it thoroughly.
  2. In a medium-sized bowl, combine melted unsalted butter and granulated sugar until smooth. Add eggs and vanilla extract, blending well.
  3. Gradually sift in cocoa powder, all-purpose flour, baking powder, and salt into the wet mixture, mixing gently until there are no dry ingredients visible. Fold in mini chocolate chips if using.
  4. Pour the brownie batter into the prepared baking pan and bake for 20 to 25 minutes, or until edges are set but center is slightly moist.
  5. Remove the pan from the oven and place it on a cooling rack. Allow brownies to cool in the pan for at least 15 to 20 minutes.
  6. In a small saucepan over low heat, combine heavy cream, butter, and vanilla extract. Stir until the butter melts and the mixture is warm. Gradually add marshmallow fluff, mixing until fully melted.
  7. Spread the warm marshmallow mixture over the cooled brownie layer. Sprinkle shredded coconut on top, pressing lightly to adhere.
  8. Refrigerate the brownies for about 30 minutes to allow the marshmallow topping to set. Slice into squares and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, allow brownies to cool completely before adding marshmallow topping. Experiment with different flavored extracts for variations.

Tried this recipe?

Let us know how it was!