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SnoBall Brownies

These SnoBall Brownies are a nostalgic twist on a childhood favorite. With a fudgy brownie base, creamy coconut filling, and a chocolate-marshmallow topping, every bite delivers a perfect balance of textures and flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Brownie Layer
  • 1 cup unsalted butter melted; also noted as 2 sticks/226g
  • 2 cups granulated sugar 400g
  • 4 large eggs room temperature
  • 1 teaspoon non-alcoholic vanilla extract
  • 1 cup all-purpose flour 125g
  • 1 cup unsweetened cocoa powder 80g
  • ½ teaspoon salt
  • ½ teaspoon baking powder
Creamy Coconut Filling
  • 2 cups sweetened shredded coconut 160g
  • 1 can sweetened condensed milk 14 oz/396g
  • 1 teaspoon non-alcoholic vanilla extract
Topping
  • 1.5 cups semi-sweet chocolate chips 255g
  • 2 tablespoons unsalted butter
  • 1.5 cups mini marshmallows 120g

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Oven
  • Refrigerator

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
  2. For the brownie layer, whisk together the melted unsalted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gently fold this dry mixture into the wet ingredients until just combined; do not overmix.
  4. Spread the brownie batter evenly in the prepared pan. Bake for 28-32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Allow the brownies to cool completely in the pan.
  6. While the brownies cool, prepare the coconut filling by combining the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Spread this mixture evenly over the cooled brownie layer, ensuring it reaches the edges.
  7. For the topping, melt the semi-sweet chocolate chips with the unsalted butter. You may use the microwave in 30-second bursts (stirring between intervals) or a double boiler. Once smooth, fold in the mini marshmallows so they retain some shape.
  8. Spread the chocolate-marshmallow mixture over the coconut layer. Refrigerate the assembled brownies for about 2 hours until set.
  9. When ready to serve, lift the brownies out of the pan using the parchment paper and cut into squares.

Notes

These SnoBall Brownies combine a fudgy chocolate base with a sweet, creamy coconut layer and a luxuriously gooey chocolate-marshmallow topping. For best results, use room temperature eggs and avoid overmixing the batter to maintain a moist texture. Variations such as swapping in white chocolate or adding a touch of peppermint extract offer exciting twists on the classic recipe. Store any leftovers in an airtight container in the refrigerator for up to three days, and let them come to room temperature before serving for optimal flavor.