Sno Ball Brownies Recipe
Introduction
Sno Ball Brownies are a delightful twist on classic brownies, topped with a luscious marshmallow cream and a generous layer of shredded coconut. This easy-to-make treat combines rich chocolate flavor with a sweet, fluffy topping that’s perfect for any occasion.
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 vanilla extract until well combined.
- Step 3: Add the cocoa powder, flour, salt, and baking powder, 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. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pan.
- Step 5: To make the topping, combine heavy cream, butter, and vanilla extract in a small saucepan over medium-low heat. Heat until hot and butter is melted but not boiling.
- Step 6: Stir in marshmallow fluff or mini marshmallows 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 so it sticks.
- Step 8: Chill the brownies in the refrigerator for about 30 minutes to let the topping set. Slice into squares and serve.
Tips & Variations
- Use sweetened or unsweetened shredded coconut depending on your preference for sweetness.
- For extra texture, toast the shredded coconut lightly before sprinkling on top.
- Swap mini chocolate chips for chopped nuts for added crunch.
- Ensure the brownies are completely cool before adding the marshmallow topping to prevent it from melting.
Storage
Store Sno Ball Brownies in an airtight container in the refrigerator for up to 4 days to keep the topping firm. Before serving, you can bring them to room temperature for about 15 minutes or enjoy them chilled. These brownies do not freeze well due to the marshmallow topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular marshmallows instead of marshmallow fluff?
Yes, mini marshmallows work well as a substitute. They melt into a smooth topping when heated with cream and butter, just like marshmallow fluff.
How do I know when the brownies are done baking?
Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs, but not wet batter. Avoid overbaking to keep them fudgy and moist.
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Sno Ball Brownies Recipe
- Total Time: 1 hour 10 minutes
- Yield: 16 brownies (4×4 squares) 1x
Description
Delightfully rich and fudgy brownies topped with a creamy marshmallow layer and coated in shredded coconut, these Sno Ball Brownies are a festive and indulgent treat perfect for any occasion.
Ingredients
Brownie Base
- 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)
Marshmallow Topping
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1/4 teaspoon vanilla extract
- 1/2 cup marshmallow fluff or mini marshmallows
- 1 cup shredded coconut (sweetened or unsweetened)
Instructions
- Make 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 the batter is smooth. If desired, fold in the mini chocolate chips.
- Bake the Brownies: Pour the brownie batter into the prepared baking pan and spread it evenly. 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.
- Prepare the Marshmallow Topping: In a small saucepan, combine the heavy cream, butter, and vanilla extract. Heat over medium-low until the butter melts and the mixture is hot but not boiling. Stir in the marshmallow fluff or mini marshmallows, continuing to stir until melted and smooth. Remove from heat and let cool slightly.
- Assemble the Sno Ball Brownies: Once the brownies have cooled, spread the marshmallow mixture evenly over the top. Sprinkle shredded coconut over the marshmallow layer, pressing gently to help it stick.
- Chill and Serve: Refrigerate the brownies for about 30 minutes to allow the topping to set and firm up. Once set, slice into squares and serve.
Notes
- For best results, use fresh shredded coconut to maximize flavor and texture.
- You can substitute marshmallow fluff with mini marshmallows but be sure to melt them gently to avoid burning.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Allow brownies to cool completely before adding the marshmallow topping to prevent it from melting and becoming runny.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sno Ball Brownies, Brownies with marshmallow topping, Fudge brownies, Coconut brownie dessert, Festive brownies
