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