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
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)
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.
