If you have a sweet tooth craving an irresistible treat that combines fudgy richness with a snowy coconut topping, you’ll absolutely fall in love with the Sno Ball Brownies Recipe. This decadent dessert layers moist, chocolatey brownies with a fluffy marshmallow glaze and a generous sprinkle of shredded coconut, creating a delightful blend of textures and flavors. Whether it’s for a holiday gathering or a cozy night in, these brownies bring that playful, nostalgic joy in every bite.
Ingredients You’ll Need
The magic behind this Sno Ball Brownies Recipe lies in its simple yet essential ingredients, each bringing something special to the table. From rich cocoa powder for deep chocolate flavor to marshmallow fluff that creates the signature cloud-like topping, every element plays a critical role in achieving the perfect balance.
- Unsalted butter (1/2 cup or 1 stick): Melted to provide moistness and richness to the brownies.
- Granulated sugar (1 cup): Sweetens and helps create that chewy brownie texture.
- Large eggs (2): Bind ingredients together and add structure.
- Vanilla extract (1 teaspoon + 1/4 teaspoon): Adds a warm, aromatic note enhancing the chocolate and marshmallow flavors.
- Unsweetened cocoa powder (1/3 cup): Delivers deep chocolate intensity.
- All-purpose flour (1/2 cup): Provides the right balance for a tender crumb.
- Salt (1/4 teaspoon): Elevates the sweetness and balances flavors.
- Baking powder (1/4 teaspoon): Gives a slight lift for lightness.
- Mini chocolate chips (1/2 cup, optional): Adds bursts of melted chocolate for extra indulgence.
- Shredded coconut (1 cup): The star of the topping, offering a snowy look and satisfying chew.
- Marshmallow fluff or mini marshmallows (1/2 cup): Creates that fluffy, sweet cloud layer that defines the Sno Ball experience.
- Heavy cream (1/2 cup): Makes the marshmallow topping silky and smooth.
- Butter (1 tablespoon): Adds richness to the marshmallow layer.
How to Make Sno Ball Brownies Recipe
Step 1: Prepare and Mix Your Brownie Batter
Start by preheating your oven to 350°F (175°C) and preparing your baking pan. Grease it lightly or line with parchment paper to ensure your brownies won’t stick. In a medium bowl, whisk together the melted butter and sugar until smooth and glossy. Add the eggs and vanilla extract, stirring until the mixture is well blended. Now it’s time to sift in your cocoa powder, flour, salt, and baking powder. Mix everything gently until your batter is rich and smooth. If you love extra chocolate bursts, carefully fold in mini chocolate chips before spreading the batter evenly in your pan.
Step 2: Bake to Fudgy Perfection
Slide your baking pan into the oven and bake for about 20 to 25 minutes. Keep an eye on them — you want a fudgy brownie, so test with a toothpick near the end; it should come out with just a few moist crumbs attached. Overbaking will dry them out, and nobody wants that! Once done, allow the brownies to cool completely right in the pan, setting yourself up for the luscious topping.
Step 3: Create the Marshmallow Topping
While your brownies cool, pour the heavy cream, butter, and vanilla extract into a small saucepan over medium-low heat. Warm this mixture gently until the butter melts and everything is hot, but never boiling. Stir in marshmallow fluff or mini marshmallows, continuously stirring until completely melted and smooth. This silky marshmallow mixture will be the fluffy cloud layer on your brownies. Let it cool just a bit before moving on.
Step 4: Assemble the Iconic Topping
Once your brownies are fully cooled, spread the marshmallow topping evenly over the surface. Don’t be shy here — you want that signature marshmallow blanket. Immediately sprinkle shredded coconut over the marshmallow while it’s still tacky so the coconut sticks well, pressing gently to secure the layer.
Step 5: Chill and Slice
Place your freshly topped brownies in the refrigerator for about 30 minutes. This chill time helps the marshmallow mojo set firmly, making those squares neat and easier to cut. After they’ve chilled and the topping is perfectly firmed up, slice the brownies into 16 generous squares and get ready to enjoy!
How to Serve Sno Ball Brownies Recipe
Garnishes
To add a little extra pizzazz, consider drizzling melted white chocolate over the coconut topping or sprinkling a pinch of powdered sugar for a delicate snowy effect. A few toasted coconut flakes add a wonderful nutty crunch that contrasts beautifully with the soft marshmallow layer.
Side Dishes
Pair these decadent brownies with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a classic combo. Fresh berries like raspberries or strawberries provide a fruity brightness that cuts through the rich chocolate sweetness, balancing the flavors perfectly.
Creative Ways to Present
For festive occasions, serve the Sno Ball Brownies Recipe on a decorative platter lined with greenery like pine sprigs or edible flowers to make the coconut “snow” pop visually. You can also cut these into bite-sized squares and serve on toothpicks for an easy-to-eat party treat. It’s a guaranteed crowd-pleaser that feels as fun as it tastes.
Make Ahead and Storage
Storing Leftovers
Store your leftover Sno Ball Brownies in an airtight container at room temperature for up to 3 days. Keeping them covered helps maintain the soft brownie texture and prevents the marshmallow topping from drying out. If your kitchen is warm, it’s best to refrigerate them to keep the topping firm.
Freezing
If you want to keep these delightful treats longer, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll last up to 2 months frozen. Remember to thaw in the refrigerator to preserve the toppings’ texture without making them soggy.
Reheating
To enjoy brownies warm, gently reheat an individual piece in the microwave for about 10 seconds. Avoid prolonged heating, which can cause the marshmallow topping to become tough or melt unevenly. For larger quantities, warming briefly in a low oven with foil can help maintain layers intact.
FAQs
Can I use regular marshmallows instead of marshmallow fluff?
Absolutely! Mini marshmallows melt beautifully in the warm cream and butter mixture to create the same smooth, fluffy topping that marshmallow fluff provides. Just keep stirring until fully melted for the best texture.
Is it necessary to use shredded coconut? What about coconut flakes?
Shredded coconut works best because it adheres nicely to the marshmallow topping and creates the signature “sno ball” look. Coconut flakes can also work but may fall off more easily, so gently pressing them into the marshmallow is key.
Can I make these brownies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. Just be mindful that the texture might vary slightly, but the overall deliciousness remains.
What’s the best way to cut these brownies without ruining the topping?
Use a sharp knife and clean it between cuts to keep those pristine layers intact. Chilling the brownies until the topping is firm also helps slice cleanly without smearing the marshmallow or coconut.
How long do these brownies stay fresh?
Stored properly at room temperature in an airtight container, they stay fresh for about 3 days. Refrigeration can extend freshness up to 5 days but may slightly change the texture of the brownies and topping.
Final Thoughts
There’s nothing quite like the joy of biting into a homemade dessert that’s both nostalgic and uniquely delightful. The Sno Ball Brownies Recipe captures that magic perfectly with its fudgy base topped with a pillow-soft marshmallow and snowy coconut finish. Whether you’re sharing with loved ones or treating yourself, these brownies are destined to become a favorite in your recipe collection. So go ahead — bake a batch, savor every bite, and spread the happiness!
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
These Sno Ball Brownies combine rich, fudgy chocolate brownies with a creamy marshmallow topping and a generous sprinkle of shredded coconut for a delightful treat. Perfectly moist and full of texture, they bring together classic flavors in a fun, snowy-inspired presentation that’s ideal for holiday gatherings or anytime you crave a sweet, indulgent dessert.
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)
Marshmallow 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 and Mix 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 melted butter and granulated sugar. Stir in the eggs and vanilla extract until fully combined. Add cocoa powder, flour, salt, and baking powder, mixing until smooth. Fold in mini chocolate chips if using. Pour batter into the pan and spread evenly.
- Bake Brownies: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking to keep them fudgy. Remove from oven and let brownies cool completely in the pan.
- Make Marshmallow Topping: In a small saucepan, combine heavy cream, butter, and vanilla extract. Heat over medium-low heat until hot and butter is melted, but not boiling. Stir in marshmallow fluff or mini marshmallows continuously until fully melted and smooth. Remove from heat and allow to cool slightly.
- Assemble and Apply Topping: Once brownies are fully cooled, spread the marshmallow mixture evenly over the surface. Immediately sprinkle shredded coconut over the marshmallow layer, pressing gently to help it stick.
- Chill and Serve: Refrigerate the assembled brownies for about 30 minutes to allow the topping to set and firm up. Once set, slice into squares and serve chilled or at room temperature.
Notes
- For extra fudginess, do not overbake the brownies; remove them as soon as the toothpick shows a few moist crumbs.
- Use sweetened shredded coconut for a sweeter topping or unsweetened for less sugar.
- Mini chocolate chips are optional but add a nice texture and additional chocolate bursts.
- Make sure the marshmallow topping is slightly cooled before spreading to avoid melting the coconut or soaking into the brownies.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
