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SnoBall Brownies

These SnoBall Brownies are a nostalgic treat that transport you back to childhood. With three decadent layers—a fudgy chocolate brownie base, a creamy coconut filling, and a glossy chocolate-marshmallow topping—each bite offers a delightful mix of textures and flavors. Perfect for gatherings or an indulgent dessert, these brownies are both comforting and impressive.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Layer:
  • 1 cup unsalted butter melted (2 sticks/226g)
  • 2 cups granulated sugar (400g)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (125g), sifted
  • 1 cup unsweetened cocoa powder (80g)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
For the Creamy Coconut Filling:
  • 2 cups sweetened shredded coconut (160g)
  • 1 can sweetened condensed milk (14oz/396g)
  • 1 teaspoon vanilla extract
For the Topping:
  • 1½ cups semi-sweet chocolate chips (255g)
  • 2 tablespoons unsalted butter
  • 1½ cups mini marshmallows (120g)

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Sifter
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
  2. For the brownie base, in a large bowl, whisk together 1 cup melted unsalted butter and 2 cups granulated sugar until well combined. Add 4 large eggs one at a time and stir in 1 teaspoon vanilla extract.
  3. In a separate bowl, sift together 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, ½ teaspoon salt, and ½ teaspoon baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain a fudgy texture.
  4. Spread the batter evenly into your prepared pan and bake for about 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the brownies to cool completely in the pan.
  5. For the creamy coconut filling, combine 2 cups sweetened shredded coconut, 1 can sweetened condensed milk, and 1 teaspoon vanilla extract in a bowl. Once the brownies have cooled, spread this mixture evenly over the brownie layer.
  6. For the topping, melt 1½ cups semi-sweet chocolate chips with 2 tablespoons unsalted butter over low heat to create a smooth ganache. Stir in 1½ cups mini marshmallows, letting them soften slightly but not completely melt.
  7. Spread the warm marshmallow-studded chocolate mixture over the coconut filling. Allow the assembled dessert to set completely before cutting into squares.

Notes

These SnoBall Brownies are best enjoyed fresh, though they can be stored in an airtight container for up to three days. The coconut filling keeps the brownies moist and complements the rich chocolate base, while the ganache topping provides a delightful contrast with its soft marshmallow pieces. Feel free to experiment with substitutions like dairy-free ingredients or a gluten-free flour blend. Serve with a scoop of vanilla ice cream or a cup of coffee for an extra special treat.