Introduction

Sno Ball Brownies are a delightful twist on classic brownies, topped with a fluffy marshmallow layer and shredded coconut for a snowy, festive look. These rich, fudgy brownies combined with sweet, creamy topping make a perfect treat for any occasion.

A square dessert with three clear layers sits on a wooden board placed on a white marbled surface. The bottom layer is thick and dark brown with a soft, crumbly texture like chocolate cake. The middle layer is a thick, fluffy white cream with a smooth, light texture. The top layer is pink and textured with fine, light shreds sprinkled densely, giving a soft, fluffy look. Some pink and white shreds are scattered around the wooden board, adding to the detail. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
Step 2: In a medium bowl, combine the melted butter and granulated sugar. Stir in the eggs and vanilla extract until well combined.
Step 3: Add the cocoa powder, flour, salt, and baking powder, mixing until smooth. If using, fold in the mini chocolate chips.
Step 4: Pour the brownie batter into the prepared baking pan and spread it evenly.
Step 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. Let the brownies cool completely in the pan.
Step 6: 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.
Step 7: Stir in the marshmallow fluff or mini marshmallows and continue stirring until fully melted and smooth. Remove from heat and let cool slightly.
Step 8: Once the brownies have cooled, spread the marshmallow mixture evenly over the top.
Step 9: Sprinkle the shredded coconut on top, pressing gently to ensure it sticks to the marshmallow layer.
Step 10: Place the brownies in the refrigerator for about 30 minutes to allow the topping to set and firm up. Once set, slice into squares and serve.

Tips & Variations

For extra chewiness, use sweetened shredded coconut and press it firmly onto the marshmallow layer.
Swap mini chocolate chips for white chocolate chips to add a different flavor twist.
If you prefer a less sweet topping, use unsweetened coconut or reduce the marshmallow fluff amount slightly.
Make the topping ahead and refrigerate separately if you want to prepare in advance, then assemble before serving.

Storage

Store the Sno Ball Brownies in an airtight container in the refrigerator for up to 4 days. The topping may soften at room temperature, so chilling helps keep it firm. To serve, bring to room temperature for about 10 minutes or enjoy chilled.

How to Serve

A three-layered square cake sits on a white marbled surface, starting with a bottom layer of moist and dark brown chocolate cake with a slightly crumbly texture. Above it, a thick middle layer of smooth, white whipped cream spreads evenly. The top layer is a fluffy pink shredded coconut topping, adding a soft and textured look. A few bits of white shredded coconut are scattered around the cake on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Yes, mini marshmallows work well as a substitute. Just melt them with the heavy cream and butter until smooth, then proceed with the recipe.

How can I prevent the coconut from falling off?

Press the shredded coconut gently but firmly into the marshmallow topping while it is still warm and sticky. Chilling the brownies helps the topping set and hold the coconut in place.