Description
These SnoBall Brownies combine rich fudgy brownies with a layer of marshmallow fluff, chocolate ganache, and sweet pink coconut. Perfect nostalgic dessert bars that are easy to make, freezer-friendly, and ideal for parties or lunchbox treats. A must-try brownie dessert recipe with marshmallow, coconut, and chocolate.
Ingredients
1 box brownie mix
1/2 cup butter (melted, if required by mix)
2 large eggs
1 7-ounce jar marshmallow fluff
1/3 cup heavy cream
1 cup semi-sweet chocolate chips
1 1/2 cups shredded sweetened coconut
2 to 3 drops pink food coloring
Instructions
1. Preheat your oven and prepare the brownie mix according to package directions or your favorite homemade recipe.
2. Bake the brownies in a 9×13-inch pan and let them cool completely before adding toppings.
3. Spread marshmallow fluff gently over the cooled brownie layer using a warmed or wet spatula.
4. In a small saucepan, heat the heavy cream until hot but not boiling, then pour it over the chocolate chips. Let sit for one minute and stir until smooth. Drizzle over the marshmallow layer.
5. In a bowl, add pink food coloring to the shredded coconut and toss to evenly coat. Sprinkle over the top of the brownies and press gently to adhere.
6. Refrigerate the assembled brownies for at least 1 hour. Slice into squares with a sharp knife, wiping between cuts for clean edges.
7. Serve chilled or at room temperature. Store in an airtight container in the fridge or freeze for up to one month.
Notes
Always let brownies cool fully before layering marshmallow.
Use a wet knife or spatula to spread sticky layers without mess.
For a deeper chocolate flavor, use dark chocolate chips in the ganache.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg