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Sno Ball Brownies Recipe

Decadent Sno Ball Brownies Recipe for Ultimate Chocolate Lovers

Indulge in rich, fudgy Sno Ball Brownies with a marshmallow topping and coconut. Perfect for chocolate lovers!
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup Melted Butter Coconut oil can be used for dairy-free alternative.
  • 1 cup Granulated Sugar Coconut sugar can be substituted for less sweetness.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • 1 teaspoon Vanilla Extract Artificial vanilla can be used in a pinch.
  • 1/3 cup Cocoa Powder Dutch-processed cocoa is an option.
  • 1 cup All-Purpose Flour Gluten-free flour is a substitute.
  • 1/4 teaspoon Salt Can reduce slightly if preferred.
  • 1 teaspoon Baking Powder Skip if using self-rising flour.
  • 1/2 cup Mini Chocolate Chips Dark chocolate chunks can replace.
For the Marshmallow Topping
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free version.
  • 1 cup Marshmallow Fluff Melted mini marshmallows are a great alternative.
  • 1 cup Shredded Coconut Unsweetened coconut for less sweetness.

Equipment

  • 9x9 inch baking pan
  • Mixing Bowl
  • Spatula
  • small saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper.
  2. In a large mixing bowl, combine the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, beating for about 2 minutes.
  3. Sift in cocoa powder, flour, salt, and baking powder. Fold in the dry ingredients and chocolate chips until just combined.
  4. Spread the brownie batter evenly in the prepared pan and bake for 20-25 minutes, checking with a toothpick.
  5. Allow the baked brownies to cool completely on a wire rack.
  6. In a small saucepan, combine heavy cream, butter, and vanilla extract over low heat, stirring until smooth. Fold in marshmallow fluff.
  7. Spread the marshmallow mixture over cooled brownies. Sprinkle shredded coconut on top, pressing gently.
  8. Refrigerate for about 30 minutes to set the topping before slicing and serving.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Ensure brownies are completely cooled before adding marshmallow topping to prevent sliding off.

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