Description
Someone looked at those neon pink Hostess Sno Balls – you know, the ones that are basically marshmallow-covered chocolate cake rolled in coconut – and thought “what if we made this but BETTER?” And that’s how we ended up with these brownies that are fudgy, topped with fluffy marshmallow, coated in coconut, and honestly way more fun than they have any right to be.
These are brownies that refuse to be boring. We’re starting with a rich, fudgy brownie base because anything less would be a disappointment. Then we’re covering them in a layer of marshmallow that’s soft and sweet and makes you feel like a kid again. Finally, we’re rolling the whole situation in shredded coconut and adding a drizzle of chocolate because apparently we’re not done yet. They’re nostalgic, they’re playful, and they’re the kind of dessert that makes people smile before they even take a bite.
This isn’t refined dessert for sophisticated palates. This is “remember when you used to eat Sno Balls for breakfast and call it living?” energy in brownie form. It’s fun. It’s excessive. It’s exactly what dessert should be when you stop taking yourself too seriously.
Ingredients
For the Brownies:
- ¾ cup unsalted butter (1½ sticks)
- 1½ cups granulated sugar
- ¾ cup cocoa powder (Dutch-process if you’re fancy, regular if you’re not)
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- ¾ cup all-purpose flour
- Optional: ½ cup chocolate chips for extra chocolatey-ness
For the Marshmallow Layer:
- 1 jar (7 oz) marshmallow fluff (or make homemade if you’re feeling ambitious)
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1–2 teaspoons milk (to thin if needed)
- Pink gel food coloring (optional but very on-brand)
For the Coconut Coating:
- 2 cups sweetened shredded coconut
- Pink gel food coloring (if you want pink coconut)
- 2–3 drops water
For the Chocolate Drizzle:
- ½ cup chocolate chips
- 1 tablespoon coconut oil or butter
Special Equipment:
- 9x9 inch baking pan
- Parchment paper
- Mixing bowls
- Offset spatula for spreading marshmallow
- Microwave-safe bowl
Instructions
Preheat your oven to 350°F. Line a 9×9 inch pan with parchment paper, leaving some overhang on the sides so you can lift the brownies out later. This is not optional. Trying to cut brownies in the pan is a special kind of frustration.
Melt butter in a medium saucepan over medium heat. Once melted, remove from heat and stir in sugar, cocoa powder, and salt until combined. It’ll look grainy and kind of weird – that’s normal. Let it cool for about 5 minutes so the eggs don’t scramble when you add them.
Add vanilla extract to the chocolate mixture and stir. Add eggs one at a time, stirring well after each addition. The mixture should become smooth and glossy. Add the flour and stir until JUST combined. You should still see a few flour streaks. Fold in chocolate chips if using. Don’t overmix or your brownies will be cakey instead of fudgy.
Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes. A toothpick inserted in the center should come out with a few moist crumbs, NOT clean. These are fudgy brownies, not cake. They’ll continue cooking as they cool. Let them cool COMPLETELY in the pan. This is crucial. Warm brownies and marshmallow topping don’t mix well.
While brownies cool, make your marshmallow topping. In a medium bowl, beat together marshmallow fluff, softened butter, and powdered sugar until smooth and spreadable. If it’s too thick, add milk one teaspoon at a time. If you want pink marshmallow (and you do, for authenticity), add a few drops of pink gel food coloring and mix until evenly colored.
If you’re making pink coconut, put the shredded coconut in a bowl or Ziploc bag. Add 2-3 drops of pink food coloring and a couple drops of water. Mix or shake vigorously until the coconut is evenly colored. It should be light pink, not hot pink, unless you’re going for that aggressive Sno Ball look. Spread it on a plate to dry slightly while you work on the rest.
Once your brownies are completely cool, spread the marshmallow mixture evenly over the top. Use an offset spatula or the back of a spoon dipped in water to smooth it out. You want a generous layer – about ½ inch thick. Don’t be shy. This is the defining characteristic of a Sno Ball.
Sprinkle the coconut generously over the marshmallow layer. Press it down gently so it sticks. You want full coverage – the entire top should be coated in coconut. Use all of it if you need to. This is not the time for restraint.
Melt chocolate chips with coconut oil in the microwave in 20-second bursts, stirring between each burst. Once smooth, drizzle it over the coconut-covered brownies in whatever pattern makes you happy. Zigzags, swirls, or just random drizzles – you’re the artist here.
Refrigerate the brownies for at least 30 minutes to let everything set up. This makes them easier to cut and helps the marshmallow firm up slightly. When ready to serve, lift the whole thing out using the parchment paper overhang. Cut into squares with a sharp knife, wiping it clean between cuts. The marshmallow is sticky, so the knife-wiping is important for clean edges.
Pick up a brownie. Notice the layers – fudgy chocolate base, fluffy marshmallow middle, coconut-covered top with chocolate drizzle. Take a bite and experience all those textures and flavors at once. Feel like you’re eating a fancy version of those gas station snack cakes. Feel zero regret about it.
Notes
Don’t Overbake the Brownies: Fudgy is the goal. Slight underbaking is better than overbaking. They firm up as they cool.
Cool Completely: Cannot stress this enough. Warm brownies + marshmallow = a melted mess that slides off when you try to cut them.
Gel Food Coloring: Liquid food coloring adds too much moisture. Gel is more concentrated and won’t affect texture.
Coconut Coverage: Press the coconut into the marshmallow so it actually sticks. Just sprinkling it on top means it’ll fall off when you eat them.
Sharp Knife, Hot Water: Dip your knife in hot water and wipe it clean between cuts for the cleanest squares.
Skip the Pink: If the pink is too much for you, leave the marshmallow and coconut white. They’ll taste the same and look more sophisticated.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~14g
- Carbohydrates: ~39g
- Protein: ~3g