Description
Sno Ball Brownies are decadent chocolate brownies topped with a fluffy marshmallow layer and finished with pink-tinted shredded coconut. This fun and festive treat combines rich chocolate with a sweet, colorful coconut topping, perfect for parties or special occasions.
Ingredients
Scale
Brownie Batter
- 1/2 cup (1 stick) butter
- 2 ounces unsweetened chocolate, chopped
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Topping
- 1 (7-ounce) jar marshmallow fluff or creme
- 1 cup sweetened shredded coconut
- 1 tablespoon cornstarch
- 3 to 5 drops pink food coloring
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with aluminum foil and lightly spray it with cooking spray to prevent sticking.
- Melt Butter and Chocolate: In a medium saucepan over medium-low heat, melt the butter and chopped unsweetened chocolate together, stirring constantly until smooth. Remove the pan from heat.
- Add Sugar: Whisk the sugar into the melted chocolate and butter mixture until well combined.
- Mix in Eggs and Vanilla: Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Incorporate Dry Ingredients: Gently fold in the flour and salt until just combined, careful not to overmix. Pour the batter evenly into your prepared pan.
- Bake the Brownies: Place the pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted comes out with moist crumbs but not wet batter.
- Apply Marshmallow Fluff: While the brownies are still warm, spread the marshmallow fluff evenly over the top to create a sticky, sweet layer.
- Prepare the Pink Coconut Topping: In a food processor, combine shredded coconut, cornstarch, and pink food coloring. Pulse until the coconut pieces are chopped slightly and the color is evenly distributed.
- Add Coconut Topping: Sprinkle the pink coconut mixture over the marshmallow layer and gently press it into the fluff to adhere fully.
Notes
- Be careful not to overbake the brownies to keep them moist and fudgy.
- If you don’t have a food processor, you can finely chop the coconut by hand and mix with the food coloring and cornstarch manually.
- The cornstarch helps keep the coconut coating dry and prevents clumping when mixed with the marshmallow fluff.
- For a less sweet version, use unsweetened shredded coconut instead of sweetened.
- Allow brownies to cool completely before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sno Ball Brownies, marshmallow brownies, pink coconut topping, festive dessert, chocolate brownies, easy dessert recipe
