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
Scale
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.
