If you love the nostalgic taste of Sno Balls—those fluffy, coconut-covered marshmallow treats—get ready to fall in love with these Sno Ball Brownies! Imagine a rich, fudgy brownie base topped with a dreamy layer of gooey marshmallow, a sprinkle of sweet coconut, and a pop of vibrant pink color. These brownies are a playful twist on the classic treat, combining chocolatey decadence with soft, pillowy marshmallow goodness. Trust me, once you take a bite, you’ll be hooked!
Why You’ll Love Sno Ball Brownies
Versatile: Perfect for bake sales, parties, or just a fun weekend baking project.
Budget-Friendly: Uses simple, affordable ingredients you probably already have in your pantry.
Quick and Easy: No complicated techniques—just bake, layer, and enjoy!
Customizable: Make them extra chocolatey, swap the colors, or adjust the coconut to your taste.
Crowd-Pleasing: A hit with kids and adults alike! The combo of chocolate, marshmallow, and coconut is pure nostalgia.
Ingredients
Ingredients in Sno Ball Brownies
These brownies are all about layers, texture, and flavor. Here’s what you’ll need:
Brownie Base: A rich, chocolatey layer that forms the foundation of these delicious bars. You can use homemade brownie batter or a box mix for convenience.
Marshmallow Layer: A fluffy, sweet layer that gives these brownies their signature Sno Ball texture. Use mini marshmallows or marshmallow fluff.
Coconut Flakes: The key to that classic Sno Ball finish! Sweetened shredded coconut adds flavor and texture.
Pink Food Coloring: The signature pop of pink that makes Sno Balls so fun. A few drops will do the trick.
Vanilla Extract: Enhances the sweetness and flavor of the marshmallow layer.
Instructions
Bake the Brownie Base: Prepare the brownie batter according to your recipe or package instructions. Pour into a greased baking pan and bake until set. Let cool completely before adding the next layers.
Melt the Marshmallow: In a saucepan over low heat, melt the marshmallows with a splash of water, stirring until smooth. You can also microwave them in 20-second bursts, stirring in between.
Color the Coconut: In a bowl, add a few drops of pink food coloring to the shredded coconut. Mix until evenly coated.
Spread the Marshmallow Layer: Pour the melted marshmallow over the cooled brownies, using a spatula to spread it evenly.
Sprinkle the Coconut: While the marshmallow is still sticky, sprinkle the pink coconut on top, pressing gently so it adheres.
Chill and Set: Place the brownies in the fridge for at least 30 minutes to firm up the marshmallow layer.
Slice and Serve: Once set, cut into squares and enjoy!
Nutrition Facts
Servings: 12
Calories per serving: ~320
(Note: Nutrition values are approximate and will vary based on ingredients used.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
How to Serve Sno Ball Brownies
These brownies are a treat on their own, but you can take them to the next level with:
- A drizzle of chocolate for extra decadence.
- A scoop of vanilla ice cream for a cool, creamy contrast.
- A dusting of powdered sugar for an elegant touch.
- Whipped cream and sprinkles to make them even more fun!
Additional Tips
- Use a box mix if you’re short on time—no shame in a shortcut!
- Let the brownies cool completely before adding the marshmallow layer to avoid a sticky mess.
- For a neater cut, chill the brownies and use a sharp knife dipped in hot water.
- Store leftovers in an airtight container at room temperature or in the fridge.
- Swap the colors for different occasions—blue for winter, red for Valentine’s Day, or green for St. Patrick’s!
FAQ’s
1. Can I use marshmallow fluff instead of melted marshmallows?
Yes! Just spread it directly onto the brownies—no melting needed.
2. How do I prevent the marshmallow from sticking to my knife?
Lightly grease your knife with cooking spray or run it under hot water before slicing.
3. Can I make these ahead of time?
Absolutely! They store well in the fridge for up to 3 days.
4. Can I use unsweetened coconut?
Yes, but sweetened coconut gives a more authentic Sno Ball flavor.
5. What kind of brownies work best?
Fudgy brownies work best since they hold up well under the toppings.
6. How do I get an even pink color on the coconut?
Mix a few drops of food coloring with a teaspoon of water before adding to the coconut for even distribution.
7. Can I freeze Sno Ball Brownies?
Yes! Wrap them tightly and freeze for up to 2 months.
8. How do I make them extra chocolatey?
Add chocolate chips to the brownie batter or drizzle melted chocolate on top.
9. Can I use a different color?
Of course! Feel free to switch it up for different holidays and themes.
10. How do I store leftovers?
Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Conclusion
Sno Ball Brownies are the perfect mix of fudgy, fluffy, and fun! Whether you’re making them for a party, a special treat, or just because you love chocolate and marshmallow together, these brownies are guaranteed to bring a smile to your face. Give them a try—you won’t regret it!
Print
Sno Ball Brownies
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A nostalgic twist on the classic Hostess Sno Balls! These fudgy, dense chocolate brownies are topped with a layer of gooey marshmallow buttercream and finished with a bright pink, toasted coconut coating. Perfect for a festive treat or to satisfy your sweet tooth cravings.
Ingredients
For the Brownies:
• 1/2 cup (1 stick) butter
• 2 oz unsweetened chocolate, chopped
• 1 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/4 tsp salt
For the Topping:
• 1 (7 oz) jar marshmallow fluff (or marshmallow creme)
• 1 cup sweetened shredded coconut
• 1 tbsp cornstarch
• 3-5 drops hot pink food coloring
Instructions
- Preheat & Prepare: Preheat the oven to 325°F. Line an 8×8-inch pan with foil and lightly spray with nonstick cooking spray.
- Brownie Batter: In a small saucepan over medium-low heat, melt the butter and chopped chocolate together, stirring until smooth. Remove from heat and whisk in the sugar. Then whisk in the eggs and vanilla extract. Stir in the flour and salt until just combined.
- Bake: Pour the batter into the prepared pan, spreading evenly. Bake for about 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs (do not overbake). Allow brownies to cool completely in the pan.
- Prepare Topping: While the brownies cool, place the shredded coconut, cornstarch, and food coloring in a food processor. Pulse until the coconut is evenly tinted and finely chopped (but still retains some texture).
- Assemble: Once the brownies are cool, spread a generous layer of marshmallow fluff evenly over the top. Immediately sprinkle the pink coconut mixture over the fluff, gently pressing it into the surface.
- Set & Serve: Allow the topping to set for at least 4 hours (or overnight) in the refrigerator before cutting into squares and serving. Store any leftovers in an airtight container in the refrigerator.
Notes
For easier spreading, microwave the marshmallow fluff for 20–25 seconds before applying.
• Adjust food coloring gradually to achieve your desired bright pink hue.
• These brownies are best enjoyed chilled.
Nutrition
- Serving Size: 1 brownie
- Calories: 365 kcal
- Sugar: 40 g
- Sodium: 204 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 75 mg