If you are looking for a delightful treat that combines rich chocolate goodness with a fluffy, snowy coconut topping, you’ve got to try the Sno Ball Brownies Recipe. These brownies are irresistibly fudgy with a luscious marshmallow layer and a snowy blanket of shredded coconut that brings a fun, festive vibe to every bite. Whether you’re baking for a cozy night in or impressing guests at a gathering, this recipe is an absolute showstopper that’s surprisingly simple to make and utterly delicious.
Ingredients You’ll Need
Gathering the right ingredients is half the fun in baking, and for the Sno Ball Brownies Recipe, each item plays a vital role in creating the perfect texture and flavor balance. From the cocoa powder delivering deep chocolate richness to the shredded coconut adding that snowy finish, everything works together harmoniously.
- Unsalted butter (1/2 cup): Melted butter adds moisture and a rich, creamy texture to the brownies.
- Granulated sugar (1 cup): Sweetens the batter perfectly and contributes to that delightful crust.
- Large eggs (2): Eggs bind the ingredients and give structure to the brownies.
- Vanilla extract (1 teaspoon + 1/4 teaspoon): Enhances the overall flavor with its aromatic warmth.
- Unsweetened cocoa powder (1/3 cup): Provides the deep chocolate flavor that makes these brownies so decadent.
- All-purpose flour (1/2 cup): Balances the wet ingredients and creates just enough structure without dryness.
- Salt (1/4 teaspoon): Elevates the chocolate flavor and balances the sweetness.
- Baking powder (1/4 teaspoon): Helps the brownies rise slightly for a tender crumb.
- Mini chocolate chips (1/2 cup, optional): Adds extra pockets of melted chocolate throughout (optional but highly recommended).
- Shredded coconut (1 cup): Sweetened or unsweetened, it creates the iconic snowy topping for the legend that is the Sno Ball Brownies Recipe.
- Marshmallow fluff or mini marshmallows (1/2 cup): Creates the fluffy, gooey marshmallow layer that holds the coconut in place.
- Heavy cream (1/2 cup): Makes the marshmallow topping smooth and spreadable.
- Butter (1 tablespoon): Adds richness to the marshmallow topping.
How to Make Sno Ball Brownies Recipe
Step 1: Prepare the Brownie Batter
Start by preheating your oven to 350°F (175°C), and make sure your baking pan is either greased well or lined with parchment paper for easy removal. In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Then add in the eggs and vanilla extract, mixing until the batter is smooth and lovely. Next, sift in the cocoa powder, flour, salt, and baking powder to avoid lumps, folding the mix gently to create a uniform batter. At this point, if you want some extra chocolatey pockets, fold in the mini chocolate chips. Pour the batter into your prepared pan evenly, ready for baking.
Step 2: Bake the Brownies
Bake your batter for 20 to 25 minutes until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it—that’s perfect because you want fudgy brownies, not dry ones. Once baked, allow the brownies to cool completely in the pan so they’re set and ready for the yummy marshmallow topping.
Step 3: Make the Marshmallow Topping
While the brownies are cooling, combine the heavy cream, butter, and vanilla extract in a small saucepan over medium-low heat. Stir gently until the butter melts and the mixture becomes hot but not boiling. Next, add the marshmallow fluff or mini marshmallows, stirring constantly until everything melds into a smooth, spreadable marshmallow cream you’ll want to lick off the spoon.
Step 4: Add the Marshmallow Layer and Coconut
Once the brownies are cool to the touch, spread that gorgeous marshmallow mixture evenly over the top, covering every inch with marshmallowy bliss. Immediately sprinkle the shredded coconut on top and press it gently so it sticks perfectly to the marshmallow layer, creating the signature snow-like appearance that defines the Sno Ball Brownies Recipe.
Step 5: Chill and Slice
Pop your whole creation into the refrigerator for about 30 minutes to let the marshmallow topping firm up nicely. This chilling step makes slicing a breeze and ensures each square holds together beautifully, giving you perfect snowy brownie bites every time.
How to Serve Sno Ball Brownies Recipe
Garnishes
If you want to take your Sno Ball Brownies to the next level visually, try lightly dusting the top with powdered sugar for an extra snowy effect or even a few toasted coconut flakes to add a hint of crunch and golden color contrast. A drizzle of melted white or dark chocolate can also add a fancy flair without overpowering the coconut and marshmallow magic.
Side Dishes
These brownies shine alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance out their richness. For a refreshing twist, pair them with fresh berries or a simple fruit salad to add brightness and complement the chocolaty sweetness.
Creative Ways to Present
Want to impress at a party? Cut the brownies into bite-sized squares and serve on a festive platter decorated with shredded coconut snow. Alternatively, try stacking a few brownie squares layered with additional marshmallow fluff between for mini brownie towers that are as fun to look at as they are to eat.
Make Ahead and Storage
Storing Leftovers
Your leftover Sno Ball Brownies will keep beautifully when stored in an airtight container at room temperature for 2 to 3 days. If your kitchen is warm, refrigeration is best to keep the marshmallow topping firm, extending freshness up to 5 days.
Freezing
These brownies freeze well, which makes them a perfect make-ahead dessert. Wrap individual squares tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
Since the marshmallow topping is best served cool and firm, skipping reheating is your best bet. However, if you prefer warm brownies, gently warm one square in the microwave for 10 to 15 seconds, keeping in mind the marshmallow topping may become gooey and sticky.
FAQs
Can I use regular marshmallows instead of marshmallow fluff?
Absolutely! Mini marshmallows work beautifully melted into the cream, creating that same luscious topping effect. Just make sure to stir until fully melted and smooth for easy spreading.
Is it okay to use unsweetened shredded coconut?
Yes, you can use either sweetened or unsweetened shredded coconut depending on your sweetness preference. Sweetened coconut will add a bit more sugary bite, while unsweetened will be more neutral but just as delicious.
Can I substitute all-purpose flour with gluten-free flour?
Yes, gluten-free all-purpose flour blends can generally be swapped 1:1 in this recipe without much difference in texture, making these brownies friendly for gluten-sensitive friends.
How do I prevent the marshmallow topping from sliding off?
It helps to ensure the brownies are completely cool before applying the topping. Also, pressing the shredded coconut gently into the marshmallow layer helps it stick better, and chilling the brownies after spreading the topping will set everything firmly.
Can I make these brownies vegan?
This particular recipe uses butter, eggs, and marshmallow fluff, so it’s not vegan as is. However, you can experiment with vegan butter, egg substitutes, and vegan marshmallow spreads to create a plant-based version.
Final Thoughts
There’s something truly special about making the Sno Ball Brownies Recipe your own. Whether it’s the comforting chocolate base or the snowy, fluffy coconut topping, these brownies bring joy in every bite. Next time you want a show-stopping dessert that’s easy to prepare yet impressive to serve, give this recipe a try—you’re going to love how it feels to share this sweet, snowy delight with your favorite people.
Print
Sno Ball Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully rich and fudgy Sno Ball Brownies topped with a luscious melted marshmallow layer and shredded coconut for a sweet, chewy finish. This recipe combines classic chocolate brownies with a fluffy marshmallow topping and coconut flakes, creating a fun and festive treat perfect for any occasion.
Ingredients
Brownie Batter
- 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
- Prepare the Brownie Batter: 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 fully incorporated. Add the cocoa powder, flour, salt, and baking powder, mixing until the batter is smooth. If using, gently fold in the mini chocolate chips. Pour the batter into the prepared pan and spread it evenly.
- Bake the Brownies: Place the pan in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep brownies fudgy. Once baked, remove from oven and let the brownies cool completely in the pan.
- Make the Marshmallow Topping: In a small saucepan over medium-low heat, combine the heavy cream, butter, and vanilla extract. Heat until the butter has melted and the mixture is hot but not boiling. Stir in the marshmallow fluff or mini marshmallows, continuously stirring until fully melted and the mixture is smooth. Remove from heat and let cool slightly so it thickens a bit.
- Assemble the Topping: After the brownies have cooled, evenly spread the marshmallow mixture over the top. Immediately sprinkle the shredded coconut over the marshmallow layer, pressing gently to help it adhere.
- Set and Serve: Refrigerate the topped brownies for about 30 minutes to let the marshmallow layer firm up. Once set, slice into 16 squares and serve chilled or at room temperature.
Notes
- You can use either sweetened or unsweetened shredded coconut depending on your sweetness preference.
- Mini chocolate chips in the batter are optional but add extra bursts of chocolate.
- If marshmallow fluff is unavailable, mini marshmallows work well for the topping.
- Ensure the brownies are completely cooled before spreading the marshmallow topping to prevent it from melting and running.
- Store leftovers refrigerated in an airtight container for up to 3 days.
