Snow Ball Brownies Recipe
Sno Ball Brownies are rich, fudgy chocolate brownies topped with a fluffy marshmallow layer and finished with a snowy coating of shredded coconut. This festive, crowd-pleasing dessert delivers the perfect balance of decadent chocolate and light, creamy sweetness.
Equipment
- 8×8-inch baking pan
- Mixing bowl
- whisk or spatula
- small saucepan
- parchment paper optional but recommended
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup mini chocolate chips (optional)
- 1 cup shredded coconut
- 1/2 cup marshmallow fluff or mini marshmallows
- 1/2 cup heavy cream
- 1 tbsp butter
- 1/4 tsp vanilla extract (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, mix melted butter and granulated sugar until smooth. Stir in eggs and vanilla extract until fully blended.
- Add cocoa powder, flour, salt, and baking powder. Mix until smooth. Fold in mini chocolate chips if using. Spread batter evenly in the prepared pan.
- Bake for 20–25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.
- In a small saucepan, combine heavy cream, butter, and vanilla extract. Heat gently until butter melts. Stir in marshmallow fluff or mini marshmallows until smooth.
- Spread the marshmallow mixture evenly over cooled brownies. Sprinkle shredded coconut generously over the top and press lightly to adhere.
- Refrigerate for 30 minutes to firm. Slice into squares and serve.
Notes
Use parchment paper for easy removal and clean slices. Toast the coconut lightly for a nuttier flavor if desired. Chill longer for a firmer marshmallow layer. For neat slices, use a sharp knife and wipe between cuts.