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Sno Ball Brownies With Marshmallow Coconut

Sno Ball Brownies with marshmallow coconut - featured image
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These Sno Ball Brownies combine a rich, fudgy chocolate base with a fluffy marshmallow and shredded coconut topping, creating a nostalgic and indulgent homemade treat perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/3 cup (35g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 1 1/2 cups (about 90g) mini marshmallows
  • 1 cup (80g) sweetened shredded coconut
  • 1 tablespoon (14g) butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan lightly with butter or non-stick spray, then line with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, whisk together melted butter and granulated sugar until combined and slightly glossy, about 1-2 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  3. In a separate bowl, sift together all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing gently until just combined. Do not overmix; a few lumps are okay.
  4. Pour the batter into the prepared pan, smoothing the top evenly with your spatula. Tap the pan lightly on the counter to release any air bubbles. Bake for 20-25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
  5. While the brownies bake, prepare the marshmallow coconut topping: In a microwave-safe bowl, combine mini marshmallows and 1 tablespoon melted butter. Heat on medium power in 15-second bursts, stirring in between, until marshmallows are melted but not overheated (about 45-60 seconds total). Stir in shredded coconut until evenly coated.
  6. When brownies are done baking, remove from oven and immediately spread the marshmallow coconut mixture evenly over the warm brownie surface.
  7. Return to the oven and broil on low for 1-3 minutes, watching closely until the topping is lightly toasted and golden. Be careful not to burn it!
  8. Remove from oven and let cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out. Slice into squares using a sharp knife, cleaning the blade between cuts for cleaner edges.
  9. Serve and enjoy! These brownies taste amazing at room temperature or slightly warmed for a gooey marshmallow effect.

Notes

Do not overbake the brownies to keep them fudgy. Use fresh mini marshmallows for the best melting and fluffiness. Broil the topping carefully to avoid burning. Line the pan with parchment paper for easy removal and clean slicing. If the marshmallow topping sets before spreading, gently reheat it to restore softness.

Nutrition

Keywords: brownies, marshmallow coconut, sno ball brownies, homemade treats, easy dessert, fudgy brownies, toasted coconut, marshmallow topping

Find it online: https://cooltastes.com/sno-ball-brownies-with-marshmallow-coconut-recipe-easy-homemade-treats/