Introduction

Sno Ball Brownies are a delightful twist on classic brownies, topped with a creamy marshmallow layer and shredded coconut that gives them a snowy, festive appearance. This recipe combines rich chocolate flavor with a light, fluffy topping, perfect for any occasion.

A square piece of cake with three distinct layers sits on a wooden cutting board against a white marbled background. The bottom layer is dark brown, moist chocolate cake, rich and dense. The middle layer is white and fluffy, looking like whipped cream or coconut cream. The top layer is a bright pink, textured with fine, soft coconut shreds that create a fluffy appearance. A few white coconut flakes are scattered on the cutting board around the cake. 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, mixing until smooth. If using, fold in the mini chocolate chips.
Step 4: Pour the brownie batter into the prepared pan and spread it evenly.
Step 5: Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking, then let the brownies cool completely in the pan.
Step 6: To make the topping, heat the heavy cream, 1 tablespoon butter, and 1/4 teaspoon vanilla extract in a small saucepan over medium-low heat until hot and the butter is melted, but not boiling.
Step 7: Stir in the marshmallow fluff or mini marshmallows until fully melted and smooth. Remove from heat and let cool slightly.
Step 8: Spread the marshmallow mixture evenly over the cooled brownies, then sprinkle the shredded coconut on top, pressing gently to ensure it sticks.
Step 9: Refrigerate the brownies for about 30 minutes to allow the topping to set and firm up.
Step 10: Once set, slice into squares and serve.

Tips & Variations

Use sweetened shredded coconut for a more traditional Sno Ball taste, or unsweetened for a less sweet option.
For extra texture, toast the coconut lightly before sprinkling it on top.
Substitute the mini chocolate chips with chopped nuts if you prefer a crunchier bite.
If marshmallow fluff is not available, mini marshmallows work just as well when melted with the cream.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days to keep the topping firm. Let them sit at room temperature for about 10 minutes before serving to soften slightly. You can also freeze the brownies for up to 2 months; thaw in the refrigerator before serving.

How to Serve

The image shows a three-layer square piece of cake placed on a wooden board. The bottom layer is thick, dark brown, and looks moist and chocolatey. The middle layer is white, fluffy, and creamy, creating a soft contrast with the dark base. The top layer is a light pink, finely shredded texture that looks like coconut or frosting, covering the entire surface. A few pink shreds are scattered on the wooden board around the cake. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size for baking?

An 8×8-inch pan is recommended for even baking and the right thickness. Using a larger pan will make the brownies thinner and may require reducing the baking time slightly.

What if I don’t have marshmallow fluff?

You can substitute marshmallow fluff with mini marshmallows melted with the cream. Stir until smooth, ensuring the marshmallows fully melt into the mixture for a similar texture and flavor.