If you love rich, fudgy brownies and nostalgic coconut-covered Sno Balls, you’re in for a real treat! Sno Ball Brownies combine the best of both worlds—gooey, chocolatey brownies topped with a luscious marshmallow layer, coated in coconut. They’re the perfect dessert for special occasions, holidays, or just when you’re craving something sweet and indulgent.
Let’s dive into this delicious, easy-to-make recipe that will have everyone asking for seconds!
Why You’ll Love These Sno Ball Brownies
- Two desserts in one – A brownie base with the signature Sno Ball marshmallow topping.
- Simple ingredients – No need for fancy baking skills.
- Perfect texture – Fudgy, chewy, and delightfully soft.
- Visually stunning – That pink coconut topping is a showstopper!
Ingredients
For the Brownie Layer:
- ½ cup (1 stick) butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the Marshmallow Layer:
- 1 packet (2 ½ teaspoons) unflavored gelatin
- ¼ cup cold water
- 1 cup granulated sugar
- ⅓ cup light corn syrup
- ¼ cup water
- 1 teaspoon vanilla extract
- Few drops pink food coloring (optional)
For the Coconut Coating:
- 1 ½ cups shredded coconut
- Few drops pink food coloring
Instructions
Step 1: Make the Brownie Base
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- Melt butter in a saucepan or microwave. Stir in sugar, eggs, and vanilla extract.
- Sift in cocoa powder, flour, baking powder, and salt. Mix until smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Let the brownies cool completely before adding the marshmallow layer.
Step 2: Prepare the Marshmallow Layer
- In a small bowl, sprinkle gelatin over cold water and let it sit for a few minutes.
- In a saucepan, combine sugar, corn syrup, and water. Bring to a boil, stirring until sugar dissolves.
- Remove from heat and slowly whisk it into the gelatin mixture.
- Beat on high speed until it turns fluffy and thick (about 10 minutes). Add vanilla and pink food coloring.
- Spread the marshmallow mixture evenly over the cooled brownies.
Step 3: Make the Coconut Coating
- Place shredded coconut in a bowl and add a few drops of pink food coloring.
- Stir until the coconut is evenly colored.
- Sprinkle the coconut generously over the marshmallow layer, pressing lightly to help it stick.
Step 4: Chill and Serve
- Refrigerate for at least 1 hour to set.
- Slice into squares and enjoy!
Pro Tips for Perfect Sno Ball Brownies
- Use a high-quality cocoa powder for a deep chocolate flavor.
- Let the brownies cool completely before adding the marshmallow to prevent melting.
- For extra flavor, toast the coconut before using it as a topping.
- Make it ahead – These brownies taste even better the next day after chilling.
Variations
- Chocolate Coconut Sno Ball Brownies: Use chocolate-flavored marshmallow instead of vanilla.
- Mini Sno Ball Brownie Bites: Cut the brownies into bite-sized squares and coat them fully in coconut.
- Different Colors: Swap pink for blue, green, or any color to match special occasions!
Final Thoughts
Sno Ball Brownies are the ultimate treat for brownie lovers and nostalgic dessert fans alike. With their chewy base, fluffy marshmallow, and coconut topping, they bring together irresistible flavors and textures in every bite. Whether for a party, a bake sale, or just a cozy night in, these brownies are sure to impress!
Now, grab your baking essentials and get ready to make a batch of these delightful Sno Ball Brownies. Let me know how they turn out!
Sno Ball Brownies Recipe
If you love rich, fudgy brownies and nostalgic coconut-covered Sno Balls, you’re in for a real treat! Sno Ball Brownies combine the best of both worlds—gooey, chocolatey brownies topped with a luscious marshmallow layer, coated in coconut. They’re the perfect dessert for special occasions, holidays, or just when you’re craving something sweet and indulgent.
Ingredients
For the Brownie Layer:
- ½ cup 1 stick butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the Marshmallow Layer:
- 1 packet 2 ½ teaspoons unflavored gelatin
- ¼ cup cold water
- 1 cup granulated sugar
- ⅓ cup light corn syrup
- ¼ cup water
- 1 teaspoon vanilla extract
- Few drops pink food coloring optional
For the Coconut Coating:
- 1 ½ cups shredded coconut
- Few drops pink food coloring
Instructions
- Step 1: Make the Brownie Base
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- Melt butter in a saucepan or microwave. Stir in sugar, eggs, and vanilla extract.
- Sift in cocoa powder, flour, baking powder, and salt. Mix until smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Let the brownies cool completely before adding the marshmallow layer.
Step 2: Prepare the Marshmallow Layer
- In a small bowl, sprinkle gelatin over cold water and let it sit for a few minutes.
- In a saucepan, combine sugar, corn syrup, and water. Bring to a boil, stirring until sugar dissolves.
- Remove from heat and slowly whisk it into the gelatin mixture.
- Beat on high speed until it turns fluffy and thick (about 10 minutes). Add vanilla and pink food coloring.
- Spread the marshmallow mixture evenly over the cooled brownies.
Step 3: Make the Coconut Coating
- Place shredded coconut in a bowl and add a few drops of pink food coloring.
- Stir until the coconut is evenly colored.
- Sprinkle the coconut generously over the marshmallow layer, pressing lightly to help it stick.
Step 4: Chill and Serve
- Refrigerate for at least 1 hour to set.
- Slice into squares and enjoy!
Notes
- Use a high-quality cocoa powder for a deep chocolate flavor.
- Let the brownies cool completely before adding the marshmallow to prevent melting.
- For extra flavor, toast the coconut before using it as a topping.
- Make it ahead – These brownies taste even better the next day after chilling.