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Snow Ball Brownies Recipe

Satisfy Your Sweet Tooth with Snow Ball Brownies Recipe

A delightful Snow Ball Brownies recipe that combines fudgy chocolate brownies with fluffy marshmallow and coconut.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter Use coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar A sugar alternative can be used for lower sweetness.
  • 2 large Eggs Consider flaxseed meal as an egg substitute for a vegan version.
  • 1 teaspoon Vanilla Extract Pure vanilla is recommended for the best taste.
  • 1/2 cup Cocoa Powder Opt for dark cocoa powder for a richer taste.
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blends if needed.
  • 1/4 teaspoon Salt Balances sweetness and enhances flavors.
  • 1 teaspoon Baking Powder Helps brownies rise for a lighter texture.
  • 1/2 cup Mini Chocolate Chips Use dark or dairy-free chips for alternatives.
For the Marshmallow Topping
  • 1 cup Heavy Cream Coconut cream makes a great non-dairy substitute.
  • 1 cup Marshmallow Fluff Mini marshmallows melted into the cream can also work.
For the Finishing Touch
  • 1 cup Shredded Coconut Choose sweetened or unsweetened based on your preference.

Equipment

  • 9x9 inch baking pan
  • Medium Bowl
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
  2. In a medium bowl, melt unsalted butter, then add granulated sugar and stir until smooth. Incorporate eggs and vanilla extract, mixing until fully blended.
  3. Gradually sift in cocoa powder, all-purpose flour, salt, and baking powder, folding until just combined.
  4. Fold in mini chocolate chips, then pour the batter into the prepared pan and smooth it out.
  5. Bake for 20-25 minutes. Check for doneness by inserting a toothpick; it should come out with a few moist crumbs.
  6. Allow the brownies to cool completely in the pan, which takes around 30-40 minutes.
  7. In a saucepan, combine heavy cream, unsalted butter, and vanilla extract over low heat. Stir until the butter melts, then whisk in marshmallow fluff until smooth.
  8. Spread the marshmallow topping over the cooled brownie base.
  9. Sprinkle shredded coconut over the marshmallow topping, pressing gently to help it adhere.
  10. Refrigerate the brownies for about 30 minutes to firm up the topping. Slice into squares and enjoy!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

These brownies cool completely before adding the marshmallow topping for the best adherence. Customize toppings as desired.

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