Easy Sno Ball Brownies with Coconut and Marshmallow Topping
Easy sno ball brownies are the ultimate dessert. They solve the problem of craving something sweet and satisfying. After making this many times, I know the secret to perfect texture. Crispy edges, gooey center, and a melty topping. Try my Easy Cherry Garcia Nice Cream for a summer treat. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cherry Garcia Nice Cream Recipe for Summer Treats and Zesty Grapefruit Yogurt Cake Recipe for Easy Dessert.
Why This Easy Sno Ball Brownies with Coconut and Marshmallow Topping Is Pure Comfort
- Crispy coconut topping
- Gooey marshmallow layer
- Easy to make
- Perfect for gatherings
What You'll Need for Easy Sno Ball Brownies with Coconut and Marshmallow Topping
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup shredded coconut
- 1/2 cup mini marshmallows
- Optional: 1/4 cup chocolate chips
- Optional: 1/4 cup chopped pistachios
📝 Ingredient Notes
- flour: Use all-purpose for best texture.
- cocoa powder: Choose unsweetened for a rich flavor.
- butter: Melted butter helps mix smoothly.
🛒 Tools & Equipment I Recommend
- Lodge Cast Iron Skillet — Ensures even baking and crispy edges → See on Amazon
- Silpat Baking Mat — Prevents sticking and ensures clean removal → See on Amazon
How to Make Easy Sno Ball Brownies with Coconut and Marshmallow Topping
- Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Mix: In a large bowl, mix flour, cocoa powder, and salt. Add melted butter, sugar, eggs, and vanilla. Stir until smooth.
- Bake: Pour batter into pan. Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Add Topping: Sprinkle shredded coconut and marshmallows over the warm brownies.
- Finish: Return to oven for 5-7 minutes until marshmallows melt and golden.
Cook's Tips for Perfect Easy Sno Ball Brownies with Coconut and Marshmallow Topping
- Texture tip: Use a non-stick pan or baking mat to prevent sticking.
- Common mistake and fix: Overbaking can make brownies dry. Check with a toothpick before removing.
- Flavor tip: Add a pinch of cinnamon for extra depth.
- Storage tip: Store in an airtight container at room temperature for up to 3 days.
Storing & Reheating Easy Sno Ball Brownies with Coconut and Marshmallow Topping
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 1 week. Make-ahead tip: Make 1 day ahead and store at room temperature.
Freezing Easy Sno Ball Brownies with Coconut and Marshmallow Topping
Freeze for up to 3 months in a sealed bag.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Use 10-second intervals until warm.
Recipe Notes
- Chef tip: Let the brownies cool completely before adding the marshmallow topping.
- Best substitution: Use vegan butter if needed for a dairy-free version.
- Make-ahead: Freeze the baked brownies before adding the coconut and marshmallow.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the topping doesn't melt, increase oven time by 2-3 minutes.
Want to level up this recipe?
Heavy Duty Mixing Bowls — Durable and perfect for mixing large batches → Check price on Amazon
Easy Sno Ball Brownies with Coconut and Marshmallow Topping
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Seasonings
- 1/2 tsp salt
- 1/2 cup shredded coconut
- 1/2 cup mini marshmallows
Optional Toppings
- 1/4 cup chocolate chips
- 1/4 cup chopped pistachios
Instructions
- Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Mix: In a large bowl, mix flour, cocoa powder, and salt. Add melted butter, sugar, eggs, and vanilla. Stir until smooth.
- Bake: Pour batter into pan. Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Add Topping: Sprinkle shredded coconut and marshmallows over the warm brownies.
- Finish: Return to oven for 5-7 minutes until marshmallows melt and golden.
Notes
- Chef tip: Let the brownies cool completely before adding the marshmallow topping.
- Best substitution: Use vegan butter if needed for a dairy-free version.
- Make-ahead: Freeze the baked brownies before adding the coconut and marshmallow.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the topping doesn't melt, increase oven time by 2-3 minutes.
Storage
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 3 months in a sealed bag.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Use 10-second intervals until warm.
- Make ahead: Make 1 day ahead and store at room temperature.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 14g
- Carbs: 32g
- Fiber: 2g
- Sugar: 18g
- Sodium: 120mg
- Cholesterol: 60mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Sno Ball Brownies with Coconut and Marshmallow Topping FAQs
Yes, you can make them up to 1 day in advance. Store them in an airtight container at room temperature.
Overbaking is the most common issue. Check the brownies with a toothpick before removing them from the oven.
Yes, you can use caramel or chocolate drizzle for a different flavor. Use the same technique for even coverage.
You can use crushed almonds or shredded sweetened coconut as a substitute.
The marshmallow adds a gooey, melty layer that enhances the texture and flavor. It's highly recommended.
A Warm Final Note
I can’t wait for you to try Easy Sno Ball Brownies with Coconut and Marshmallow Topping and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
