Sno Ball Brownies

Nostalgia hits differently when it comes through your taste buds. These Sno Ball Brownies transport me straight back to childhood lunchbox discoveries and convenience store treats, but with a homemade twist that makes them even better than the original. I created this recipe during a pandemic baking spree when my kids were craving something fun and different. The combination of fudgy, rich brownie base with pillowy marshmallow fluff and that signature pink coconut topping creates a treat that's both familiar and elevated. The best part? These come together with simple pantry ingredients but look incredibly impressive when sliced and served.

Last summer I brought these to a neighborhood potluck, and my usually reserved next-door neighbor came back for thirds before pulling me aside to ask for the recipe. Her teenage son, who apparently "only eats brownies if they're plain," was caught sneaking one into his pocket "for later." That's when you know a dessert has universal appeal – when it converts even the pickiest eaters.

Sweet Essentials

• Unsweetened chocolate - The backbone of our fudgy brownie base needs to be the real deal. I've tried using cocoa powder substitutions, and while they work in a pinch, nothing beats the depth and richness of actual unsweetened chocolate. Look for it in the baking aisle, usually sold in bars.
• Marshmallow fluff - This creates that distinctive cloud-like layer that defines a Sno Ball. I've found that name-brand marshmallow fluff spreads more easily than generic versions. Let it come to room temperature before spreading for the smoothest application. If it's still sticking to your spatula, slightly dampen the spatula with water.
• Sweetened shredded coconut - The texture and sweetness are essential here. Unsweetened coconut is too dry and doesn't hold the pink coloring as effectively. The fine shred variety works better than large flakes for even color distribution and a texture closer to the original Sno Balls.
• Pink food coloring - This is what makes these treats instantly recognizable! Gel food coloring gives the most vibrant result with just a few drops, but liquid works too. I've even used natural alternatives like beet powder for a slightly more subtle pink when making these for certain audiences.
• Cornstarch - This unsung hero helps the coconut maintain its fluffy texture and prevents clumping. Don't skip it if you want that authentic Sno Ball texture rather than just colored coconut.

Pin it

Creating Magic

Perfecting the brownie base:

These brownies are intentionally fudgy rather than cakey to mimic the dense chocolate base of real Sno Balls. The minimal flour is not a mistake! Whisking the sugar into the warm chocolate mixture helps it dissolve completely for the smoothest texture. When mixing in the flour, stir just until incorporated – overmixing develops gluten that makes brownies tough.

Timing the marshmallow layer:

Applying the marshmallow fluff while the brownies are still warm is crucial – the residual heat helps the fluff spread more easily without tearing the brownie surface. I use an offset spatula slightly dampened with water to create the smoothest layer possible. Work from the center outward with gentle, sweeping motions rather than back-and-forth spreading.

Achieving coconut perfection:

The food processor step might seem fussy, but it creates that signature fine texture that defines Sno Balls. Traditional recipes just mix coconut with food coloring, but processing it with cornstarch creates that distinctive mouthfeel. If you don't have a food processor, a blender works in short pulses, or you can chop the coconut by hand and mix thoroughly in a sealed container.

Creating clean slices:

For picture-perfect servings, chill the completed brownies for at least an hour before cutting. Use a large, sharp knife dipped in hot water and wiped clean between cuts. The foil lining makes it easy to lift the entire batch out for cutting on a board rather than scratching your pan.

My first attempt at these was a sticky disaster – I tried to cut them while still warm and ended up with a marshmallow-covered knife and mangled brownies. I've also experimented with the coconut topping, initially skipping the cornstarch and food processor steps. The results were tasty but didn't have that distinctive Sno Ball texture. Through several iterations, I've found this method creates the closest match to those nostalgic treats while maintaining the rich, homemade quality that makes them special.

Perfect Presentation

Transform these Sno Ball Brownies into an even more impressive dessert by serving them on a beautiful platter with fresh strawberries or raspberries scattered around for color contrast. For birthday parties, add sprinkles to the coconut layer for a festive touch. During holidays, adjust the food coloring to match the season – red for Valentine's Day, green for Christmas, or pastel colors for Easter. These make charming individual desserts when cut small and served in cupcake liners.

Sweet Variations

Once you've mastered the basic recipe, try some creative variations. Add a thin layer of raspberry jam between the brownie and marshmallow layers for a chocolate-covered strawberry vibe. For chocolate lovers, drizzle the finished brownies with melted chocolate for a triple-chocolate experience. Almond extract added to the brownie batter creates a sophisticated flavor profile. During the holidays, add peppermint extract to the brownie mix and sprinkle crushed candy canes on top of the coconut layer.

Storage Secrets

These Sno Ball Brownies maintain their best texture for up to four days when stored in an airtight container at room temperature. Place parchment paper between layers if you must stack them. For longer storage, these freeze surprisingly well – just place them in a single layer until frozen solid, then transfer to a container with parchment between layers. Let them thaw overnight in the refrigerator, then bring to room temperature before serving.

Pin it

I've made these Sno Ball Brownies for countless gatherings over the years, from school bake sales to adult dinner parties. There's something about that vibrant pink coconut topping that brings out childlike joy in even the most sophisticated guests. While they might look complicated, the simple ingredient list and straightforward preparation make them accessible to bakers of all skill levels. The contrast between the fudgy brownie, pillowy marshmallow, and textured coconut creates an experience that's greater than the sum of its parts – just like those iconic snack cakes, but with the satisfaction of being completely homemade.

Frequently Asked Questions

→ Can I use boxed brownie mix instead of making them from scratch?

Yes! For a quicker version, you can use your favorite boxed brownie mix prepared according to package directions. Just make sure to use an 8x8-inch pan and continue with the marshmallow and coconut toppings as directed.

→ Why do I need to add cornstarch to the coconut?

The cornstarch helps the food coloring distribute evenly and prevents the coconut from clumping together. It also helps absorb any excess moisture from the food coloring, resulting in a more even, vibrant pink color.

→ Can I make these without coconut?

While the coconut is signature to the classic Sno Ball look, you could substitute with white chocolate shavings mixed with pink food coloring or even pink sprinkles if you prefer. The texture will be different, but still delicious!

→ How do I prevent a mess when cutting these brownies?

Refrigerate the brownies for about 30 minutes before cutting. Use a sharp knife and wipe it clean between each cut. You can also spray the knife lightly with cooking spray to help it glide through the marshmallow layer more easily.

→ Can I freeze these brownies?

Yes, they freeze well! Place them in a single layer in an airtight container with parchment between layers. Freeze for up to 2 months and thaw at room temperature when ready to enjoy.

→ What can I use instead of pink food coloring?

For a natural alternative, you can use a small amount of beet powder, freeze-dried strawberry powder, or a few drops of natural food coloring. You could also make these with different colors for various holidays - green for St. Patrick's Day, orange for Halloween, etc.