Sno Ball Brownies
Delicious brownies topped with fluffy mini marshmallows and sweet shredded coconut, combining chocolate and dreaminess in every bite.
Ingredients
Brownie Base
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1 cup flour Can substitute with gluten-free mix
- 1/2 cup unsalted butter, melted Can substitute with coconut oil
- 4 large eggs
- 1 teaspoon vanilla extract Feel free to use flavored extracts
Toppings
- 1 cup mini marshmallows Can use regular marshmallows cut into smaller pieces
- 1 cup shredded coconut
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, mix together the cocoa powder, sugar, flour, and melted butter until well combined.
- Add the eggs and vanilla extract to the bowl, stirring until the batter is smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Remove from the oven and immediately sprinkle mini marshmallows on top.
- Return to the oven for another 5-7 minutes until the marshmallows are lightly golden.
- Once cooled, sprinkle the shredded coconut on top.
- Cut into squares and enjoy your scrumptious Sno Ball Brownies!
Notes
Make the batter ahead of time and store in the fridge for up to 24 hours before baking. These brownies can be kept in a sealed container at room temperature for up to three days. They also freeze well!