Go Back
–+ servings
Sno Ball Brownies

Sno Ball Brownies: Fudgy Bliss with Marshmallow and Coconut

Indulge in Sno Ball Brownies, a delightful dessert featuring fudgy chocolate, fluffy marshmallow, and shredded coconut.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup Butter Substitute with margarine for non-dairy.
  • 1 cup Granulated Sugar Reducing sugar can decrease sweetness.
  • 2 large Eggs No substitute recommended for binding.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a twist.
  • 1/3 cup Cocoa Powder Dutch-processed cocoa yields smoother flavor.
  • 1/2 cup All-Purpose Flour Can substitute with gluten-free blend.
  • 1/4 teaspoon Salt Sea salt recommended for gourmet taste.
  • 1/2 teaspoon Baking Powder Baking soda can be used as a substitute.
  • 1/2 cup Mini Chocolate Chips Optional but highly recommended.
For the Topping
  • 1/2 cup Heavy Cream Coconut cream is a great non-dairy substitute.
  • 1 cup Marshmallow Fluff Mini marshmallows can be melted as a substitute.
  • 1 cup Shredded Coconut Choose sweetened for a richer taste.

Equipment

  • Oven
  • 8x8 inch baking pan
  • mixing bowls
  • saucepan
  • Spatula
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan.
  2. In a medium bowl, mix melted butter and granulated sugar until smooth. Add eggs and vanilla, mixing until creamy.
  3. Sift in cocoa powder, flour, salt, and baking powder into the wet mix. Stir gently until no dry streaks remain. Fold in mini chocolate chips if using.
  4. Pour brownie batter into the prepared pan and bake for 20-25 minutes. Check doneness with a toothpick.
  5. Allow brownies to cool completely in the pan for about 30 minutes.
  6. Warm heavy cream, butter, and vanilla in a saucepan, stirring until melted. Fold in marshmallow fluff until smooth.
  7. Spread the marshmallow topping over cooled brownies and sprinkle shredded coconut on top, pressing lightly to adhere.
  8. Refrigerate brownies for at least 30 minutes to set the topping, then slice into squares.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 170mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

For a delightful contrast, serve with a scoop of vanilla ice cream or whipped cream.

Tried this recipe?

Let us know how it was!