Sno Ball Brownies Recipe

Introduction

Sno Ball Brownies are a delightful twist on classic brownies, topped with a creamy marshmallow layer and shredded coconut for a snowy finish. This treat combines rich chocolate with fluffy sweetness, perfect for any occasion.

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, mixing until smooth. If desired, fold in the mini chocolate chips.
4. 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 a few moist crumbs. Let cool completely.
5. Step 5: In a small saucepan, combine the heavy cream, butter, and vanilla extract. Heat over medium-low until hot and butter is melted, but not boiling.
6. Step 6: Stir in marshmallow fluff or mini marshmallows until fully melted and smooth. Remove from heat and let cool slightly.
7. Step 7: Spread the marshmallow mixture evenly over the cooled brownies. Sprinkle shredded coconut on top, pressing gently to help it stick.
8. Step 8: Refrigerate for about 30 minutes to set the topping. Once set, slice into squares and serve.

Tips & Variations

• Use parchment paper for easy removal and cleaner edges.
• For richer flavor, use sweetened shredded coconut or toast it lightly before topping.
• If you prefer a firmer topping, chill the brownies longer in the refrigerator.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. To reheat, let them come to room temperature or warm briefly in the microwave to soften the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Yes, mini marshmallows work well. Melt them in the cream mixture until smooth for the same creamy topping.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking to make the brownies gluten-free.

Sno Ball Brownies Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

Delicious Sno Ball Brownies feature a rich, fudgy brownie base topped with a luscious marshmallow cream and shredded coconut, creating a sweet, snowy treat perfect for any dessert craving.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 9 brownies (8×8-inch pan, cut into 3x3 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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. Make the Brownies: 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. Stir in the eggs and vanilla extract until well combined. Add the cocoa powder, flour, salt, and baking powder, mixing until smooth. If using, fold in the mini chocolate chips. Pour the brownie batter into the prepared baking pan and spread it evenly.
2. Bake the Brownies: 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. Let the brownies cool completely in the pan.
3. Make the Topping: In a small saucepan, combine the heavy cream, butter, and vanilla extract. Heat over medium-low heat until the mixture is hot and the butter is melted, but not boiling. Stir in the marshmallow fluff or mini marshmallows and continue stirring until the marshmallows are fully melted and smooth. Remove from heat and let cool slightly.
4. Assemble the Sno Ball Brownies: Once the brownies have cooled, spread the marshmallow mixture evenly over the top. Then, sprinkle the shredded coconut on top, pressing gently to ensure it sticks to the marshmallow layer.
5. Chill and Serve: Place the brownies in the refrigerator for about 30 minutes to allow the topping to set and firm up. Once set, slice the brownies into squares and serve.

Notes

• Use parchment paper for easy removal and cleaner edges.
• For a richer taste, use sweetened shredded coconut or toast it lightly before topping.
• If you prefer a firmer topping, chill longer in the refrigerator.

Keywords: Sno Ball Brownies, fudgy brownies, marshmallow topping, coconut dessert, chocolate brownies, sweet treats