Dreamy Sno Ball Brownies Recipe: Fluffy Chocolate Heaven

My obsession with Sno ball brownies recipe started during a late-night baking adventure that transformed my kitchen into a sweet wonderland.

Soft marshmallow clouds and pink coconut flakes dance atop rich chocolate foundations.

Chocolate lovers understand the magic of unexpected dessert combinations.

Nostalgic memories of childhood treats inspire this delightful creation.

Southern comfort meets playful creativity in every decadent bite.

Each square promises a whimsical journey through texture and flavor.

You’ll want to savor every incredible moment of deliciousness.

Why Sno Ball Brownies Are An Irresistible Treat

• Create a Nostalgic Dessert: Recreate the beloved Sno Ball snack cake in brownie form, bringing back sweet childhood memories with a homemade twist.
• Customize with Colorful Flair: Transform simple brownies into a vibrant pink treat that catches everyone's eye and adds a playful touch to dessert time.
• Perfect for Celebration Moments: Ideal for parties, potlucks, or special occasions where you want to impress friends and family with a unique and delightful dessert.
• Simple Baking Adventure: Achievable for bakers of all skill levels, with straightforward steps that make creating these decadent brownies an enjoyable and rewarding experience.

Essential Ingredients for Sno Ball Brownies

• Butter: Provides rich flavor and moisture to the brownie base.
• Chopped Chocolate: Creates deep chocolate taste and smooth texture.
• Sugar: Adds sweetness and helps develop a tender brownie structure.
• Eggs: Bind ingredients and contribute to the brownie's rich consistency.
• Vanilla Extract: Enhances the overall chocolate flavor profile.

• All-Purpose Flour: Gives structure and body to the brownie base.
• Salt: Balances and intensifies the sweet chocolate flavor.

• Shredded Coconut, Cornstarch, Food Coloring: Work together to create a vibrant pink coconut coating with a delicate texture.
• Marshmallow Fluff: Provides a sweet, sticky layer that helps the coconut topping adhere to the brownie surface.

How to Bake Sno Ball Brownies Perfectly

Step 1: Warm Up the Oven

Crank your oven to a cozy 325F. Grab an 8×8-inch pan and line it with aluminum foil.

Give the foil a quick spritz of nonstick cooking spray to prevent any sticky situations.

Step 2: Create Chocolate Magic

Grab a small saucepan and combine butter and chocolate over medium-low heat.

Stir the mixture until it transforms into a silky smooth chocolatey river. Take the pan off the heat and whisk in sugar until it’s well incorporated.

Next, introduce eggs and vanilla extract, blending them into a luscious batter. Gently fold in flour and salt, mixing just until everything comes together.

Step 3: Bake to Perfection

Pour the rich chocolate batter into your prepared pan, spreading it evenly. Slide the pan into the preheated oven and bake for about 40 minutes.

Look for a wooden pick that comes out with moist crumbs – this means brownie perfection! Let the brownies cool completely in the pan.

Step 4: Craft Coconut Topping

• Shredded coconut
• Cornstarch
• Food coloring

Pulse these ingredients in a food processor until the coconut becomes a vibrant pink with a slightly textured consistency.

Step 5: Layer with Marshmallow Fluff

Once brownies are completely cool, spread a generous layer of marshmallow fluff across the surface.

Sprinkle the pink coconut mixture over the fluff, gently pressing it down to create a gorgeous topping.

Step 6: Chill and Slice

Park the brownies in the refrigerator for at least 4 hours (or overnight) to let the topping set.

When ready, slice into squares and serve these decadent treats. Store any leftovers in an airtight container in the refrigerator.

Tips to Nail Sno Ball Brownies Every Time

• Opt for premium dark or semi-sweet chocolate to enhance the rich, decadent brownie flavor and ensure a smooth, glossy texture.
• Add food coloring gradually when processing coconut to control the shade of pink and achieve an even, vibrant color without clumping.
• Check brownies early and remove from oven when a wooden pick shows moist crumbs to maintain a fudgy, soft interior.
• Refrigerate brownies for at least 4 hours to help marshmallow fluff and coconut topping set, making slicing cleaner and more precise.
• Bring eggs to room temperature before mixing to ensure better incorporation and a smoother, more consistent brownie batter.

Unique Twists on Sno Ball Brownies

• Gluten-Free Sno Ball Brownies: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for celiac or gluten-sensitive individuals.
• Vegan Coconut Dream Brownies: Swap butter with coconut oil, use flax eggs instead of regular eggs, and select dairy-free chocolate for a plant-based version.
• Low-Sugar Sno Ball Alternative: Substitute sugar with monk fruit sweetener or stevia, and use sugar-free marshmallow fluff to reduce overall sugar content.
• Dark Chocolate Raspberry Sno Ball: Add raspberry extract to the brownie batter and use red food coloring for a fruity, sophisticated variation of the classic recipe.

Pairings That Work Great with Sno Ball Brownies

Creamy chocolate milk perfectly complements the rich, fudgy brownie base, enhancing the dessert’s intense chocolate flavor and providing a smooth, refreshing contrast.

Light, tangy raspberry sorbet cuts through the sweetness of the Sno Ball Brownies, offering a palate-cleansing experience and adding a bright, fruity dimension to the dessert.

Elegant and bubbly pink champagne creates a playful pairing that mirrors the pink coconut topping, while its crisp acidity balances the dense, sweet brownie texture.

Smooth, aromatic vanilla bean latte provides a warm, comforting contrast to the cold, sweet brownie, with the coffee’s richness complementing the chocolate’s depth.

How to Store Sno Ball Brownies Properly

• Store Sno Ball Brownies in an airtight container for up to 5 days, keeping them chilled to maintain freshness and prevent spoilage.
• Wrap individual brownies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for longer storage.
• Remove frozen brownies from the freezer and let them sit at room temperature for 30-45 minutes before enjoying, allowing them to soften gradually.
• Warm refrigerated or thawed brownies in the microwave for 10-15 seconds on low power to restore their soft, gooey texture without drying out.

FAQs

• How do I prevent my brownie batter from being lumpy?

Whisk the eggs and sugar thoroughly before adding melted chocolate, and sift the flour to eliminate clumps. Mix ingredients gently to maintain a smooth, consistent texture.

• Can I use dark chocolate instead of regular chocolate?

Yes, dark chocolate works perfectly. It will create a richer, slightly more intense brownie flavor that complements the sweet marshmallow and coconut topping.

• What if I don't have a food processor for the coconut?

Use a blender or chop the coconut finely with a sharp knife. Mix the food coloring separately and then combine with the coconut to ensure even pink coloration.

Sno Ball Brownies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

• Total Time: 1 hour 10 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Sno Ball Brownies blend classic chocolate richness with nostalgic marshmallow coconut comfort. Luscious fudgy brownies topped with pink-tinted coconut create a playful dessert that connects childhood memories and gourmet creativity.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 ounces (56 grams) unsweetened chocolate, chopped
• 1/2 cup (113 grams) butter
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1/4 cup (30 grams) all-purpose flour

Flavoring and Seasoning:

• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3–5 drops hot pink food coloring
• 1 tablespoon cornstarch

Topping Ingredients:

• 1 (7 ounces / 198 grams) jar marshmallow fluff
• 1 cup (80 grams) sweetened shredded coconut

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 325°F and prepare an 8×8-inch pan by lining it with foil and lightly coating with nonstick spray.
2. Combine butter and chopped chocolate in a saucepan over medium-low heat, stirring until completely melted and smooth.
3. Remove chocolate mixture from heat and whisk in sugar until fully incorporated.
4. Add eggs and vanilla extract to the chocolate mixture, blending thoroughly.
5. Gently fold in flour and salt, mixing until just combined to avoid overmixing.
6. Transfer batter to the prepared pan, spreading evenly with a spatula.
7. Bake for approximately 40 minutes, checking doneness with a wooden pick that should reveal moist crumbs.
8. Allow brownies to cool completely in the pan at room temperature.
9. Create pink coconut topping by combining shredded coconut, cornstarch, and food coloring in a food processor.
10. Pulse the coconut mixture until evenly tinted and finely chopped while maintaining some texture.
11. Spread a thick, generous layer of marshmallow fluff across the cooled brownie surface.
12. Immediately sprinkle the pink coconut mixture over the fluff, gently pressing to adhere.
13. Refrigerate for 4-6 hours or overnight to allow topping to set completely.
14. Cut into squares and serve chilled, storing any remaining brownies in an airtight container in the refrigerator.

Notes

• Achieve perfectly fudgy brownies by removing them from the oven when a wooden pick still has moist crumbs, preventing dry, overdone texture.
• Enhance flavor by using high-quality dark chocolate with at least 70% cocoa content for deeper, richer brownie base.
• Create gluten-free version by substituting all-purpose flour with almond flour or gluten-free baking blend for sensitive dietary needs.
• Control coconut color intensity by gradually adding food coloring, allowing more control over the final pink shade for visual appeal.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 212 kcal
• Sugar: 18 g
• Sodium: 67 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 48 mg