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Sno Ball Brownies

Mouthwatering Sno Ball Brownies with Light Coconut Bliss

Indulge in these Sno Ball Brownies, featuring a fudgy chocolate base, creamy marshmallow, and shredded coconut for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1/2 cup unsweetened cocoa powder substitute with Dutch-processed cocoa for a milder taste
  • 1 cup granulated sugar reduce slightly to lower sweetness
  • 1/2 cup all-purpose flour can swap with gluten-free blend for gluten-free version
  • 1/2 teaspoon baking powder ensure it’s gluten-free if using alternative flours
  • 1/4 teaspoon salt balances and enhances sweetness
  • 1/2 cup butter replace with plant-based butter for dairy-free option
  • 2 large eggs for egg-free version, try 1/4 cup unsweetened applesauce per egg
  • 1 teaspoon vanilla extract adds depth of flavor
  • 1/2 cup mini chocolate chips swap for dark chocolate chips for a richer flavor
For the Marshmallow Topping
  • 1/2 cup heavy cream coconut cream works for a dairy-free variant
  • 1 cup marshmallow fluff or use mini marshmallows or homemade marshmallows
  • 1 cup shredded coconut choose sweetened or unsweetened; fresh may alter texture

Equipment

  • 8x8 inch baking pan
  • Mixing bowl
  • spatula
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan by greasing it or lining it with parchment paper.
  2. In a large mixing bowl, combine ½ cup of melted butter with 1 cup of granulated sugar, then mix until smooth. Add 2 eggs and 1 teaspoon of vanilla extract, mixing well.
  3. Sift in ½ cup of unsweetened cocoa powder, ½ cup of all-purpose flour, ½ teaspoon of baking powder, and a pinch of salt. Stir until just combined.
  4. Fold in ½ cup of mini chocolate chips evenly throughout the batter.
  5. Pour the batter into the prepared baking pan and bake for 20-25 minutes. A toothpick should come out with a few moist crumbs.
  6. Allow the brownies to cool completely in the pan on a wire rack.
  7. In a saucepan over medium heat, combine ½ cup of heavy cream, 2 tablespoons of butter, and 1 teaspoon of vanilla extract until melted. Fold in 1 cup of marshmallow fluff.
  8. Spread the marshmallow topping evenly over the cooled brownies, then sprinkle with shredded coconut and press gently.
  9. Refrigerate the assembled brownies for about 30 minutes. Slice into squares and serve.

Nutrition

Serving: 1squareCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2IUCalcium: 1mgIron: 5mg

Notes

Store extras in an airtight container for up to two days or freeze for later enjoyment.

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