These SnoBall Brownies are rich, fudgy chocolate brownies topped with a fluffy marshmallow layer and finished with sweet shredded coconut. Inspired by the classic chocolate SnoBall treat, this dessert combines deep cocoa flavor with a soft, snowy topping that makes every bite indulgent and satisfying.
Why You’ll Love This Recipe
Ultra-fudgy brownie base with intense chocolate flavor
Soft, creamy marshmallow topping
Sweet coconut finish for texture and flavor contrast
Simple pantry ingredients
Perfect for parties, bake sales, or family dessert nights
Easy to customize with different flavors or toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the brownies:
1 stick (1/2 cup / 113 g) salted butter, melted
1/2 cup (50 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (65 g) all-purpose flour
1/4 teaspoon salt
For the topping:
2 cups (about 100 g) sweetened shredded coconut
2 cups (about 100 g) mini marshmallows
1/2 cup (120 ml) heavy cream
1/2 cup (90 g) semi-sweet chocolate chips
Directions
Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper.
In a medium mixing bowl, whisk together the melted butter and cocoa powder until smooth.
Add the granulated sugar and mix well until fully combined.
Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Add the flour and salt. Gently fold the mixture until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
Remove from the oven and immediately sprinkle the mini marshmallows evenly over the hot brownies. Return to the oven for 2–3 minutes, just until the marshmallows begin to puff.
Remove from the oven and let cool slightly.
Warm the heavy cream in a small saucepan over low heat until steaming but not boiling. Pour it over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth to create a ganache.
Spread the chocolate ganache gently over the marshmallow layer.
Sprinkle the shredded coconut evenly over the top, pressing lightly so it adheres.
Allow the brownies to cool completely before slicing into squares.
Servings and timing
Servings: 9 large squares or 12 smaller brownies
Preparation time: 15 minutes
Baking time: 25 minutes
Cooling and topping time: 30–45 minutes
Total time: Approximately 1 hour 30 minutes
Variations
Chocolate coconut drizzle
Melt 1/4 cup white chocolate and drizzle over the coconut for extra sweetness and decoration.
Strawberry twist
Add 1/2 teaspoon strawberry extract to the marshmallow layer for a flavor reminiscent of classic SnoBall cakes.
Nutty crunch
Sprinkle 1/4 cup finely chopped almonds or walnuts over the ganache before adding coconut.
Dark chocolate version
Replace semi-sweet chocolate chips with dark chocolate chips for a deeper flavor.
Extra fudgy
Reduce the flour to 1/3 cup for a denser, more gooey brownie texture.
Storage/Reheating
Storage
Store brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate them to prevent the topping from becoming too soft.
Refrigeration
They can be stored in the refrigerator for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture.
Freezing
Wrap individual brownies tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating
If you prefer them slightly warm, microwave a slice for 8–10 seconds. Avoid overheating, as the marshmallow may melt too much.
FAQs
Can I use unsalted butter instead of salted butter?
Yes. If using unsalted butter, add an extra 1/8 teaspoon of salt to the batter.
How do I know when the brownies are done?
Insert a toothpick into the center. It should come out with moist crumbs but not raw batter.
Can I use boxed brownie mix?
Yes, you can prepare the boxed mix according to package instructions and then add the marshmallow, ganache, and coconut topping as directed.
Can I toast the coconut?
Yes. Lightly toast the shredded coconut in a dry pan over medium heat for 3–5 minutes until golden before sprinkling it on top.
Why did my marshmallows melt too much?
They may have been left in the oven too long. Only return them to the oven briefly until they puff.
Can I make these ahead of time?
Yes. They can be made a day in advance and stored in an airtight container.
Can I use large marshmallows instead of mini?
Yes, but cut them into smaller pieces so they melt evenly across the surface.
How do I get clean slices?
Allow the brownies to cool completely and use a sharp knife wiped clean between cuts.
Can I add food coloring to the coconut?
Yes. Mix a drop or two of red or pink food coloring with the coconut for a fun, colorful topping.
Are these brownies very sweet?
They are moderately sweet due to the marshmallow and coconut topping. You can reduce the sugar in the brownie base slightly if desired.
Conclusion
SnoBall Brownies are a delightful combination of rich chocolate, fluffy marshmallow, and sweet coconut that transforms a simple brownie into a bakery-style treat. With easy steps and familiar ingredients, this recipe is perfect for anyone who loves chocolate desserts with a fun and nostalgic twist. Whether served at gatherings or enjoyed as an afternoon indulgence, these brownies are sure to impress.
Rich and ultra-fudgy chocolate brownies topped with a fluffy marshmallow layer, smooth chocolate ganache, and sweet shredded coconut for a nostalgic SnoBall-inspired dessert.
Ingredients
1/2 cup (113 g) salted butter, melted
1/2 cup (50 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (65 g) all-purpose flour
1/4 teaspoon salt
2 cups (about 100 g) sweetened shredded coconut
2 cups (about 100 g) mini marshmallows
1/2 cup (120 ml) heavy cream
1/2 cup (90 g) semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Whisk melted butter and cocoa powder in a bowl until smooth.
Add sugar and mix until fully combined.
Beat in eggs one at a time, then stir in vanilla extract.
Fold in flour and salt until just combined. Do not overmix.
Spread batter evenly into prepared pan.
Bake for 20–25 minutes until a toothpick inserted comes out with moist crumbs.
Sprinkle mini marshmallows over hot brownies and return to oven for 2–3 minutes until puffed.
Heat heavy cream until steaming and pour over chocolate chips. Let sit 2 minutes, then stir until smooth to form ganache.
Spread ganache over marshmallow layer.
Sprinkle shredded coconut evenly on top and press lightly to adhere.
Cool completely before slicing and serving.
Notes
Store in an airtight container at room temperature for up to 3 days.
Refrigerate up to 5 days and bring to room temperature before serving.
Freeze individually wrapped brownies for up to 2 months.
For clean slices, use a sharp knife and wipe between cuts.
Lightly toast coconut for added flavor if desired.
