Description
Sno Ball Brownies are a playful twist on traditional brownies, featuring a fudgy base topped with creamy marshmallow and sweet coconut.
Ingredients
Scale
- 1/2 cup 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)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup marshmallow fluff (or mini marshmallows)
- 1/2 cup heavy cream
- 1 tablespoon butter (for marshmallow topping)
- 1/4 teaspoon vanilla extract (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking pan.
- Mix the melted butter with the granulated sugar until smooth and creamy.
- Add the eggs and vanilla extract, mixing until combined.
- Incorporate the dry ingredients: cocoa powder, flour, salt, and baking powder, mixing until smooth.
- Fold in mini chocolate chips if using.
- Spread the brownie batter into the prepared pan.
- Bake for 20-25 minutes, checking with a toothpick for doneness.
- Cool the brownies completely in the pan.
- In a small saucepan, heat cream, butter, and vanilla until combined.
- Melt the marshmallows into the warm cream mixture until smooth.
- Apply the marshmallow topping over the cooled brownies.
- Add shredded coconut on top and press gently.
- Refrigerate for 30 minutes for easier slicing.
Notes
Store in an airtight container. Best served chilled. Can freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg