Print

Sno Ball Brownies

Fudgy brownies topped with a soft marshmallow layer and sprinkled with coconut, resembling snowballs. Perfect for holidays and gatherings.

Ingredients

Scale
  • 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. 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. Stir in the eggs and vanilla extract until well combined.
  3. Add the cocoa powder, flour, salt, and baking powder, mixing until smooth. If using, fold in the mini chocolate chips.
  4. Pour the brownie batter into the prepared baking pan and spread it evenly.
  5. 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.
  6. Let the brownies cool completely in the pan.
  7. In a small saucepan, combine the heavy cream, butter, and vanilla extract. Heat over medium-low heat until hot, but not boiling. Stir in the marshmallow fluff or mini marshmallows and continue stirring until fully melted and smooth.
  8. Remove from heat and let cool slightly. Spread the marshmallow mixture evenly over the brownies.
  9. Sprinkle the shredded coconut on top, pressing gently to ensure it sticks.
  10. Place the brownies in the refrigerator for about 30 minutes to allow the topping to set.
  11. Once set, slice the brownies into squares and serve.

Notes

For best results, do not overbake the brownies; they stay fudgy if slightly underbaked. Cool completely before adding the topping.

Nutrition