If you have a soft spot for nostalgic treats or just love a wonderfully gooey, chocolaty dessert, you are going to adore this Sno Ball Brownies Recipe. This recipe is a beautiful combination of rich, fudgy brownies topped with a creamy, marshmallow layer and finished off with a snowy blanket of shredded coconut. It’s like biting into a sweet little cloud of texture and flavor that will bring a smile to your face with every bite. Whether you’re making it for a holiday gathering, a special occasion, or just because dessert should always be this fun, these brownies will quickly become a go-to in your baking repertoire.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward creating magic in your kitchen. Each one plays an important role—the cocoa powder gives the brownies their deep chocolate flavor, while the marshmallow fluff and shredded coconut add that iconic Sno Ball texture and look. The butter, sugar, and eggs work together to create a moist, fudgy crumb that you’ll fall head over heels for.
- Unsalted butter (1/2 cup, melted): Provides richness and a tender crumb, plus it’s easier to control salt levels this way.
- Granulated sugar (1 cup): Sweetens perfectly and helps the brownies develop a slight crust on top.
- Large eggs (2): Bind everything together and contribute to the moist texture.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the chocolate flavor.
- Unsweetened cocoa powder (1/3 cup): The star for that intense chocolate goodness.
- All-purpose flour (1/2 cup): Gives structure to your brownies without making them cakey.
- Salt (1/4 teaspoon): Balances and enhances sweetness.
- Baking powder (1/4 teaspoon): Just enough lift to keep things light yet fudgy.
- Mini chocolate chips (1/2 cup, optional): For an extra melty chocolate burst in each bite.
- Shredded coconut (1 cup): Whether sweetened or unsweetened, it’s the snowy topping that defines the recipe.
- Marshmallow fluff or mini marshmallows (1/2 cup): The key ingredient for that gooey, dreamy topping layer.
- Heavy cream (1/2 cup): Creates a luscious base for melting the marshmallows smoothly.
- Butter (1 tablespoon): Adds creaminess to the marshmallow topping.
How to Make Sno Ball Brownies Recipe
Step 1: Prepare the Brownie Batter
Start by heating your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper for easy removal. In a medium bowl, mix the melted butter with granulated sugar until combined. Whisk in the eggs and vanilla extract until silky smooth. Next, sift in the cocoa powder, flour, salt, and baking powder and gently stir until you have a luscious brownie batter. If you’re a chocolate lover, folding in mini chocolate chips here will elevate the experience with melted pockets of joy. Pour this batter evenly into your pan.
Step 2: Bake the Brownies
Bake your brownies for 20 to 25 minutes. Check doneness by inserting a toothpick in the center; your goal is for it to come out with just a few moist crumbs attached. Overbaking can dry out these brownies, so keep a close eye. Once baked, allow them to cool completely right in the pan so the marshmallow topping will have a solid base to cling to.
Step 3: Make the Marshmallow Topping
While the brownies cool, prepare the signature marshmallow topping. In a small saucepan over medium-low heat, combine the heavy cream, butter, and vanilla extract. Warm until the butter melts and the mixture is hot but not boiling. Stir in the marshmallow fluff or mini marshmallows, ensuring everything melts together into a smooth, creamy glaze. Take it off the heat and let it cool slightly so it’s spreadable but won’t melt into the brownies.
Step 4: Add the Coconut Snow
Spread the marshmallow mixture evenly over the cooled brownies, turning them into a dreamy, sticky canvas. Sprinkle the shredded coconut generously over the top, pressing it gently down so it adheres to the marshmallow. This step is what turns your brownies into those irresistible Sno Balls everyone loves.
Step 5: Chill and Slice
Pop the brownies into the refrigerator for about 30 minutes to help the topping set and firm up nicely. Once chilled, use a clean, sharp knife to slice into neat squares. Now your Sno Ball Brownies are ready to dazzle and delight!
How to Serve Sno Ball Brownies Recipe
Garnishes
For an extra festive touch, dust your Sno Ball Brownies with a light sprinkle of powdered sugar or add a few toasted coconut flakes on top to enhance the texture contrast. Fresh berries like raspberries or strawberries on the side add a pop of color and a tangy balance to the sweetness. Nothing beats a sprinkle of extra mini chocolate chips for an added melty bonus.
Side Dishes
These brownies are a dessert hero already, but pairing them with a scoop of vanilla bean ice cream or a dollop of whipped cream takes things to the next level. A hot cup of coffee or a creamy latte complements the richness perfectly, making this treat ideal for sharing over conversation or a cozy night in.
Creative Ways to Present
Try serving these brownies in clear dessert glasses layered with extra coconut and marshmallow fluff for an elegant parfait style. Or cut them into bite-sized pieces and arrange on a festive platter for parties. You can also drizzle a bit of caramel or chocolate sauce over the top right before serving for a show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
To keep your Sno Ball Brownies fresh, store them in an airtight container at room temperature for up to two days. If your kitchen is warm, the refrigerator is best to maintain the integrity of the marshmallow topping and prevent the brownies from getting too soft or sticky.
Freezing
You can freeze these brownies if you want to save them for later. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. They freeze wonderfully for up to 3 months. When ready to eat, thaw them overnight in the fridge for best texture.
Reheating
Reheat frozen or refrigerated brownies gently in the microwave for 10 to 15 seconds. This warms the brownie base without melting the coconut topping too much. Alternatively, let them come to room temperature naturally for the ultimate, gooey bite.
FAQs
Can I use fresh coconut instead of shredded?
Fresh coconut has a higher moisture content, which might make the topping less stable and affect the classic texture of a Sno Ball Brownie. Shredded coconut is preferred for that perfect chew and presentation.
Is marshmallow fluff necessary or can I just use mini marshmallows?
Both work wonderfully, but marshmallow fluff melts down smoother, creating a creamier topping. If you prefer mini marshmallows, just be sure to melt them thoroughly for the best consistency.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend, and double-check that your baking powder is gluten-free. Your brownies should turn out just as delicious.
What if I don’t want to use mini chocolate chips?
No worries! The brownies will still be fudgy and delightful without the chips. They’re optional to give extra bursts of melted chocolate, but you can skip them without sacrificing flavor.
How long do these brownies stay fresh?
Stored properly in an airtight container, they stay fresh at room temperature for about two days and up to five days refrigerated. The topping tastes best when fresh, so enjoy them sooner rather than later!
Final Thoughts
This Sno Ball Brownies Recipe is one of those rare gems that transforms everyday ingredients into an irresistibly luscious treat. With its fudgy base, creamy marshmallow topping, and snowy coconut finish, it’s a dessert that’s both festive and comforting. I can’t wait for you to make these and share the joy they bring. Trust me, once you try them, you’ll have a new favorite for every celebration and sweet craving alike.
Print
Sno Ball Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 65 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Sno Ball Brownies are a delightful dessert combining rich, fudgy brownies topped with a creamy marshmallow layer and sweet shredded coconut. These decadent treats offer a perfect balance of chocolate and coconut flavors, making them an irresistible crowd-pleaser for any occasion.
Ingredients
Brownie Batter
- 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
- Prepare the brownie batter: 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 well combined. Add the cocoa powder, flour, salt, and baking powder, mixing until smooth. If using, fold in the mini chocolate chips. Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake the brownies: Bake for 20-25 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Be careful not to overbake. Let the brownies cool completely in the pan.
- Make the marshmallow topping: In a small saucepan, combine the heavy cream, butter, and vanilla extract. Heat over medium-low heat until the mixture is hot and the butter is melted, but not boiling. Stir in the marshmallow fluff or mini marshmallows and continue stirring until the marshmallows are fully melted and smooth. Remove from heat and let cool slightly.
- Assemble the topping: Once the brownies have cooled, spread the marshmallow mixture evenly over the top. Then, sprinkle the shredded coconut on top, pressing gently to ensure it sticks to the marshmallow layer.
- Set and serve: Place the brownies in the refrigerator for about 30 minutes to allow the topping to set and firm up. Once set, slice the brownies into squares and serve.
Notes
- Ensure the brownies are completely cooled before adding the marshmallow topping to prevent it from melting.
- You can use sweetened or unsweetened shredded coconut based on your preference.
- Mini chocolate chips are optional but add extra texture and flavor to the brownies.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
- For a more intense coconut flavor, toast the shredded coconut lightly before sprinkling on top.
