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Sno Ball Brownies Recipe

Sno Ball Brownies Recipe - Irresistibly Fudgy and Fun Desserts

Sno Ball Brownies Recipe combines fudgy chocolate, fluffy marshmallow, and shredded coconut into a delightful dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Unsweetened Cocoa Powder Use Dutch-process for a milder taste
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lower glycemic option
  • 1 cup All-Purpose Flour Can replace with gluten-free flour blend
  • 1 teaspoon Baking Powder Ensure it’s gluten-free if using a blend
  • 1/2 teaspoon Salt No substitutions necessary
  • 1/2 cup Unsalted Butter Can use margarine or vegan butter
  • 2 large Eggs For vegan options, use flax eggs
  • 1 teaspoon Vanilla Extract Use pure vanilla for best taste
  • 1 cup Mini Chocolate Chips Optional but recommended
For the Marshmallow Topping
  • 1 cup Heavy Cream Substitute with coconut cream for dairy-free version
  • 1 cup Marshmallow Fluff Can swap with mini marshmallows
  • 1 cup Shredded Coconut Use sweetened for added flavor or unsweetened to reduce sugar
Optional
  • 1/4 cup Powdered Sugar For dusting before serving

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Spatula
  • Small saucepan

Method
 

Brownie Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your 9x9-inch baking pan by greasing or lining it with parchment paper.
  2. In a medium mixing bowl, combine melted unsalted butter with granulated sugar until smooth and creamy. Add eggs and vanilla extract, blending until well incorporated.
  3. Gradually sift in cocoa powder, flour, salt, and baking powder. Mix gently until just combined, ensuring no dry flour remains.
  4. Fold in mini chocolate chips until evenly distributed throughout the brownie batter.
  5. Pour the brownie batter into the prepared pan and bake for 20-25 minutes. Check for doneness with a toothpick.
  6. Once baked, let the brownies cool completely in the pan on a wire rack.
Marshmallow Topping Preparation
  1. In a small saucepan over medium heat, combine heavy cream, a pat of butter, and vanilla extract until melted. Gradually mix in marshmallow fluff.
  2. Spread the marshmallow topping evenly across the cooled brownies and sprinkle shredded coconut on top.
  3. Refrigerate the brownies for about 30 minutes to set the marshmallow topping.
  4. After chilling, slice the brownies into squares and dust with powdered sugar if desired.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Freezing is possible for up to 2 months.

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