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Sno Ball Brownies

Irresistibly Soft Sno Ball Brownies with Marshmallow Delight

These Sno Ball Brownies are a delightful twist on classic brownies, featuring a fudgy chocolate base topped with marshmallow and coconut.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • ½ cup Melted Butter Can substitute with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Can be substituted with brown sugar for deeper flavor.
  • 2 large Eggs Use room temperature eggs.
  • 1 teaspoon Vanilla Extract Almond extract can also be used.
  • ½ cup Cocoa Powder Use unsweetened cocoa for less sweetness.
  • 1 cup All-Purpose Flour Use a gluten-free flour blend for gluten-free option.
  • 1 teaspoon Baking Powder Helps brownies rise.
  • ¼ teaspoon Salt Sea salt adds extra flavor contrast.
  • 1 cup Mini Chocolate Chips Optional; can omit or replace with white chocolate chips.
For the Marshmallow Topping
  • 1 cup Heavy Cream
  • 1 cup Marshmallow Fluff or Mini Marshmallows Ensure mini marshmallows are melted completely for easy spreading.
For the Coconut Layer
  • 1 cup Shredded Coconut Sweetened shredded coconut enhances sweetness.

Equipment

  • 9x13 inch baking pan
  • Medium mixing bowl
  • Spatula
  • saucepan
  • Wire rack

Method
 

Step-by-Step Instructions for Sno Ball Brownies
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper.
  2. Combine the melted butter and granulated sugar in a medium mixing bowl until smooth and glossy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  3. Gradually sift in cocoa powder, flour, baking powder, and salt, stirring until just combined. Fold in mini chocolate chips if desired.
  4. Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes, checking for doneness with a toothpick.
  5. Remove from oven and let brownies cool in the pan on a wire rack for about 30 minutes.
  6. In a saucepan, combine heavy cream, butter, and a splash of vanilla over medium heat until melted and smooth. Stir in marshmallow fluff until fully incorporated.
  7. Spread the marshmallow mixture over the cooled brownies using a spatula. Allow to set for about 5 minutes.
  8. Sprinkle shredded coconut over the marshmallow topping, pressing down gently.
  9. Chill the pan in the refrigerator for about 30 minutes to firm up the marshmallow topping.
  10. Cut into squares and serve, optionally dust with powdered sugar or serve with berries or ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.

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