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Sno Ball Brownies

Sno Ball Brownies: Indulgent Chocolate Heaven Awaits

Sno Ball Brownies are a delightful twist on a classic dessert, offering rich, fudgy chocolate flavor topped with fluffy marshmallow and coconut.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Unsalted Butter May substitute with coconut oil for dairy-free option.
  • 1 cup Granulated Sugar Reducing sugar may affect texture.
  • 2 large Large Eggs For vegan, replace with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg).
  • 1 teaspoon Vanilla Extract Almond extract can offer a different twist.
  • 1/2 cup Cocoa Powder Use Dutch-process cocoa for a milder taste.
  • 1/2 cup All-Purpose Flour Gluten-free blends can substitute with slight texture changes.
  • 1/4 teaspoon Salt Essential for flavor development.
  • 1/2 teaspoon Baking Powder Ensure freshness for best results.
  • 1/2 cup Mini Chocolate Chips Swap with white chocolate chips for a twist.
For the Topping
  • 1/2 cup Heavy Cream Replace with coconut cream for a dairy-free version.
  • 1 cup Marshmallow Fluff or Mini Marshmallows Mini marshmallows can melt directly into the topping.
  • 1 cup Shredded Coconut Adds texture and appeal; fresh coconut may affect topping texture.

Equipment

  • Baking Pan
  • Mixing Bowl
  • whisk
  • Spatula
  • saucepan

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a 9x9 inch baking pan by greasing with butter or lining with parchment paper.
  2. Combine melted unsalted butter with granulated sugar in a large bowl and whisk until smooth and creamy, about 2 minutes.
  3. Add 2 large eggs and 1 teaspoon of vanilla extract, beating the mixture until fully combined and slightly frothy, about 1-2 minutes.
  4. Sift in 1/2 cup of cocoa powder, 1/2 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/2 teaspoon of baking powder, stirring until smooth, about 30 seconds.
  5. Gently fold in 1/2 cup of mini chocolate chips until evenly dispersed throughout the batter.
  6. Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes, checking for doneness with a toothpick.
  7. Allow the brownies to cool completely in the pan on a wire rack for about 30-45 minutes.
  8. In a saucepan over low heat, combine 1/2 cup of heavy cream, 2 tablespoons of butter, and 1 teaspoon of vanilla extract, stirring until melted and well blended.
  9. Remove from heat, add 1 cup of marshmallow fluff, and stir until smooth and creamy.
  10. Spread the marshmallow topping over the cooled brownies and generously sprinkle shredded coconut on top, pressing gently to stick.
  11. Refrigerate for at least 30 minutes to firm up the topping, then slice into squares.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gCalcium: 10mgIron: 1mg

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free blend.

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