Sno Ball Brownies

These fun and vibrant Sno Ball Brownies blend a rich chocolate base with a fluffy marshmallow layer and a pink coconut topping, making them a delightful treat for any occasion.

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Prep Time 15

Cook Time 28

Total Time 43

Servings: 9 pieces

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the brownies

1 batch Brownies: one 8×8 batch baked and slightly cooled. Homemade or boxed both work.

For the marshmallow layer

1 jar 1 jar marshmallow creme or fluff, about 7 oz. You can also melt mini marshmallows with a tiny splash of water, but fluff spreads easier.
1/2 teaspoon 1/2 teaspoon vanilla extract (optional) Stir into the marshmallow creme for added flavor.

For the coconut topping

1.5 cups 1 1/2 to 2 cups sweetened shredded coconut.
2-3 drops A few drops of red or pink food coloring. Mix into coconut to achieve the desired color.

Additional

1 pinch A pinch of salt (optional) For extra sweetness if your brownies are very sweet.

Method

Preparation

Preheat your oven to 350 F and line an 8×8 pan with parchment paper for easy lifting.
Make your brownie batter using either a homemade recipe or a boxed mix, as you prefer.
Bake until the center is set but still fudgy, around 22 to 28 minutes. Use the toothpick test; look for a few moist crumbs.
Cool the brownies for about 10 to 15 minutes until they are warm but not hot.

Assembly

Spread marshmallow creme on top of the warm brownies, using a lightly buttered spatula to avoid sticking.
Add the pink coconut topping and gently press it in so it stays in place.
Let the brownies cool completely before slicing to prevent the marshmallow layer from smearing.

Notes

These brownies make excellent themed party desserts. You can adjust toppings to match holidays or events, such as using green for Christmas or pastel colors for spring.