Dessert

Sno Ball Brownies Recipe

Name: Sno Ball Brownies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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); 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

ByGabriel Langdon December 9, 2025December 9, 2025

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Introduction

Sno Ball Brownies are a delightful twist on traditional brownies, featuring a rich chocolate base topped with a creamy marshmallow layer and a generous sprinkle of shredded coconut. This fun, fluffy treat combines classic flavors with a festive look, perfect for sharing or enjoying as a special dessert.

A square piece of cake with three clear layers sits on a wooden board. The bottom layer is thick and dark brown, looking soft and moist. The middle layer is white and fluffy, with a light, airy texture. The top layer is pink, fuzzy, and finely shredded, creating a delicate and textured surface. The wooden board contrasts with the cake, and small bits of the pink topping are scattered around the base. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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

Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
Step 2: In a medium bowl, combine the melted butter and granulated sugar. Stir in the eggs and 1 teaspoon vanilla extract until well combined.
Step 3: Add the cocoa powder, flour, salt, and baking powder to the wet ingredients. Mix until smooth. If using, fold in the mini chocolate chips.
Step 4: Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.
Step 5: To make the topping, combine the heavy cream, 1 tablespoon butter, and 1/4 teaspoon vanilla extract in a small saucepan. Heat over medium-low until hot and the butter is melted, but not boiling.
Step 6: Stir in the marshmallow fluff or mini marshmallows. Keep stirring until fully melted and smooth. Remove from heat and let cool slightly.
Step 7: Spread the marshmallow mixture evenly over the cooled brownies. Sprinkle the shredded coconut on top, pressing gently to help it stick.
Step 8: Chill the brownies in the refrigerator for about 30 minutes to let the topping set. Slice into squares and serve.

Tips & Variations

For extra texture, toast the shredded coconut lightly before sprinkling on top.
Substitute mini marshmallows for marshmallow fluff if preferred; they melt down nicely in the cream mixture.
Add a pinch of espresso powder to the brownie batter to enhance the chocolate flavor.
Use dark or milk chocolate chips depending on your preference or omit them for a nutty twist by adding chopped nuts.

Storage

Store the Sno Ball Brownies in an airtight container in the refrigerator for up to 4 days. The topping can become sticky at room temperature, so chilling helps keep it firm. To serve, let brownies sit at room temperature for 10-15 minutes or enjoy them chilled. Reheating is not recommended as it may cause the topping to melt unevenly.