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Sno Ball Brownies Recipe

Sno Ball Brownies Recipe: Irresistibly Fudgy and Fun!

This Sno Ball Brownies Recipe features a fudgy base topped with marshmallow and coconut, perfect for satisfying your chocolate cravings while being gluten-free.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup Unsweetened Cocoa Powder Use Dutch-processed for milder taste
  • 1 cup Granulated Sugar Adds sweetness and structure
  • 2 large Eggs Ensure they are room temperature
  • 1 teaspoon Vanilla Extract Can be swapped with almond extract
  • 1 cup All-Purpose Flour Use gluten-free flour blend for gluten-free option
  • 1/2 teaspoon Baking Powder Leavens the brownies
  • 1/4 teaspoon Salt Balances sweetness
  • 1/2 cup Mini Chocolate Chips Optional for added chocolaty pockets
  • 1 cup Butter Can substitute with coconut oil for dairy-free option
For the Marshmallow Topping
  • 1/2 cup Heavy Cream Dairy-free alternatives can be coconut cream
  • 1 cup Marshmallow Fluff Can substitute mini marshmallows
  • 1 cup Shredded Coconut Use sweetened coconut for extra sweetness
  • 1 tablespoon Powdered Sugar Optional for dusting

Equipment

  • 8x8-inch baking pan
  • mixing bowl
  • spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it with butter or lining it with parchment paper.
  2. In a medium mixing bowl, combine melted butter and granulated sugar until smooth and glossy. Then add eggs and vanilla extract, mixing until fully incorporated.
  3. Sift in cocoa powder, flour, baking powder, and salt into the wet mixture, stirring gently until just combined.
  4. Fold in mini chocolate chips into the brownie batter.
  5. Pour the brownie batter into the pan and bake for 20-25 minutes. Check for doneness with a toothpick.
  6. Allow the brownies to cool in the pan for about 15 minutes.
  7. Warm until melted the heavy cream and butter in a saucepan, then stir in marshmallow fluff until smooth.
  8. Spread the marshmallow mixture over the cooled brownies, then sprinkle shredded coconut on top.
  9. Chill the brownies in the refrigerator for 30 minutes.
  10. Cut into squares and serve on a platter.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 170mgPotassium: 80mgFiber: 1gSugar: 16gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For freezing, wrap uncut brownies tightly for up to 2 months.

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