Description
Sno Ball Brownies are a delightful twist on classic brownies, topped with a luscious marshmallow cream and sprinkled with shredded coconut to create a snowy, festive treat. These rich, fudgy brownies are baked to perfection, layered with a smooth marshmallow topping, and finished with a coconut crust, making them a perfect dessert for any occasion.
Ingredients
Scale
Brownies
- 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)
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
- Make the Brownies: 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 the melted butter and granulated sugar. Stir in the eggs and vanilla extract until fully combined. Add the cocoa powder, flour, salt, and baking powder, mixing until smooth. Fold in the mini chocolate chips if using. Pour the batter into the prepared pan and spread evenly.
- Bake the Brownies: Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep brownies fudgy. Allow the brownies to cool completely in the pan.
- Make the Topping: In a small saucepan over medium-low heat, combine heavy cream, butter, and vanilla extract. Heat until hot and butter melts, but do not boil. Stir in marshmallow fluff or mini marshmallows, stirring continuously until completely melted and smooth. Remove from heat and let cool slightly.
- Assemble the Sno Ball Brownies: Once brownies are fully cooled, spread the marshmallow mixture evenly over the surface. Sprinkle shredded coconut on top, pressing gently to ensure it sticks well to the marshmallow layer.
- Chill and Serve: Place the brownies in the refrigerator for about 30 minutes to allow the topping to set and become firm. After chilling, slice into squares and serve.
Notes
- Use parchment paper to easily lift brownies from the pan.
- Do not overbake brownies to maintain a fudgy texture.
- Use sweetened or unsweetened coconut based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a nutty twist, add chopped nuts to the brownie batter.
