If you’ve ever been tempted by the nostalgic, coconut-crusted charm of those iconic pink snack cakes, get ready to fall in love with this homemade twist: Sno Ball Brownies. Imagine fudgy brownies layered with gooey marshmallow and a cloud of coconut frosting, finished with a snowy dusting of shredded coconut. Every bite is a playful dance of deep chocolate, soft marshmallow, and the irresistible chew of coconut. These brownies are fun, nostalgic, and practically guaranteed to spark a smile—whether you grew up with the classic or are just discovering the magic for the first time.

Ingredients You’ll Need

The beauty of Sno Ball Brownies is that they use simple ingredients found in most pantries, coming together for a delicious, showstopping treat. Each item has a role to play, building the flavors and textures that make these brownies truly unforgettable.

Brownie mix: The fudgy base sets the stage—choose your favorite boxed mix, and follow the package ingredients for eggs, oil, and water.
Mini marshmallows: These melt into a soft, pillowy layer right over the brownies, echoing the classic Sno Ball filling.
Sweetened shredded coconut: Folded into the frosting, this gives the topping its classic chewy texture and signature flavor.
Granulated sugar: Essential for making the marshmallowy coconut frosting—it melts and holds the topping together.
Water: Combines with sugar, helping to form the syrup that becomes the fluffy topping.
Salt: Just a pinch balances out the sweetness and deepens all the flavors.
Vanilla extract: Adds that classic aromatic note to the coconut topping.
Red or pink food coloring (optional): For festive flair and that unmistakable nostalgic look—feel free to skip or use another color for fun.
Light corn syrup: Keeps the frosting smooth, shiny, and perfectly spreadable.
Unsweetened shredded coconut (for topping): Finishes the brownies with extra coconutty crunch and contrast.

How to Make Sno Ball Brownies

Step 1: Bake the Brownie Base

Start by preheating your oven to 350°F (175°C). Prepare the brownie mix according to the directions on the box, mixing in the eggs, oil, and water as called for. Spread the batter evenly in a greased or parchment-lined 9×13-inch pan. Slide the pan into the oven and bake according to package instructions—usually between 22 and 26 minutes, until just set in the middle. This fudgy base anchors all the gooey toppings to come!

Step 2: Add the Marshmallow Layer

As soon as the brownies come out of the oven, sprinkle the mini marshmallows evenly over the hot surface. Don’t worry if it looks like a lot—they’ll melt down into a perfect puffy layer. Pop the pan back into the oven for just 2-3 minutes, until the marshmallows are puffed but not browned. Remove from the oven and let them cool completely; this ensures your next layer won’t melt into a sticky puddle.

Step 3: Make the Coconut Frosting

In a medium saucepan, combine the granulated sugar, water, corn syrup, and salt. Heat over medium, stirring until you don’t see any sugar crystals left. Once dissolved, stop stirring and let the syrup come to a boil—patiently wait until it hits 240°F (the soft-ball stage) on a candy thermometer. Take the pan off the heat and carefully pour the syrup into a mixing bowl. Using a hand mixer or stand mixer on high speed, beat for 5-7 minutes, until the mixture turns thick, glossy, and white like a fluffy cloud. Add the vanilla and food coloring if you’re using it, then fold in the sweetened shredded coconut until everything is evenly combined.

Step 4: Layer and Finish the Sno Ball Brownies

Once the marshmallow-topped brownies are completely cool, gently spread the coconut frosting all over, covering edge to edge. Next, sprinkle the unsweetened shredded coconut generously across the top, gently pressing so it sticks and forms that classic “Sno Ball” look. For an extra pop of color, use more food coloring in the topping or even tint the coconut before sprinkling. Chill the pan for at least 30-60 minutes—this helps the layers firm up and makes slicing a dream.

How to Serve Sno Ball Brownies

Garnishes

Sno Ball Brownies are a statement all on their own, but a few thoughtful garnishes can take them to the next level. Try a shower of extra pink-dyed coconut, a couple of mini marshmallows perched on each square, or even a drizzle of melted chocolate for contrast. For parties, edible glitter or a few rainbow sprinkles make them extra festive!

Side Dishes

These brownies are rich and sweet, so they pair beautifully with cool and simple sides. A scoop of vanilla ice cream cuts the sweetness and adds a creamy touch, or try fresh berries for a tart, juicy contrast. For a more grown-up finish, a strong cup of coffee or a glass of cold milk is perfection alongside a Sno Ball Brownie.

Creative Ways to Present

Embrace the playful spirit by cutting the brownies into fun shapes—hearts, circles, or mini squares—using cookie cutters. Stack them in a pyramid for a centerpiece, wrap individual squares in pink parchment and twine for a sweet gift, or tuck them in cupcake liners for a bakery-worthy dessert platter. You can even tint the coconut or frosting layer different colors to match holidays, birthdays, or any celebration.

Make Ahead and Storage

Storing Leftovers

Sno Ball Brownies are best stored in an airtight container at room temperature for up to 3 days. The marshmallow and coconut layers keep them moist, but refrigerating will give you clean, neat slices and a firmer bite if that’s your style. Just layer with parchment to prevent sticking.

Freezing

For longer storage, you can freeze the brownies easily. Once set and cut, arrange them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or freezer-safe container with parchment between layers. They’ll keep for up to 2 months—just thaw at room temperature before serving to restore their soft, chewy textures.

Reheating

While Sno Ball Brownies don’t need reheating, if you love a slight gooeyness, pop a square in the microwave for 5-10 seconds. This softens the marshmallow for an ultra-indulgent treat. For a crispier topping, a minute or two in a toaster oven does the trick—just watch that coconut doesn’t brown too much!

FAQs

Can I use homemade brownies instead of boxed mix?

Absolutely! A homemade batch will give these Sno Ball Brownies an extra layer of personality and flavor. Just be sure to use a recipe that yields a 9×13-inch pan and has a moist, fudgy texture to hold up under the toppings.

Is there a way to make these brownies gluten-free?

Yes—use your favorite gluten-free brownie mix and check that your marshmallows and coconut are gluten-free as well. The rest of the ingredients are naturally safe and you’ll get all the nostalgic flavor with none of the gluten.

Do I have to use food coloring?

Not at all. The pink is fun and captures that classic Sno Ball look, but you can leave the frosting white, use different colors for holidays, or play with ombre effects. It’s all about making these treats your own!

Can I use large marshmallows if I don’t have minis?

If you only have large marshmallows on hand, simply chop them up or arrange them in a single layer—just make sure they melt together into a smooth topping. Minis spread out more evenly, but the taste will be the same.

How do I get clean slices?

The secret is chilling! Once the Sno Ball Brownies are fully set in the fridge, run a sharp knife under hot water, wipe it dry, and slice cleanly through each layer. Wipe the blade between cuts for the sharpest presentation.

Final Thoughts

If you’re looking for a dessert that’s whimsical, nostalgic, and a total crowd-pleaser, you can’t go wrong with Sno Ball Brownies. They’re simple enough for weeknights but impressive enough to steal the show at any gathering. Grab your mixing bowl and a box of brownies—it’s time to bring a little joy (and a lot of coconut) to your kitchen!

Sno Ball Brownies Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 1 hour 15 minutes (including cooling)
Yield: 16 brownies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the nostalgic flavors of Sno Ball Brownies, a delightful treat featuring layers of brownie, marshmallow-coconut topping, and a hint of vanilla. These sweet and gooey brownies are perfect for satisfying your sweet tooth cravings!

Ingredients

Scale

Brownie Layer:

1 box (18–19 oz) brownie mix (plus eggs, oil, and water as called for)

Marshmallow-Coconut Topping:

1 ½ cups mini marshmallows
1 cup sweetened shredded coconut

Coconut Topping:

1 cup granulated sugar
½ cup water
¼ teaspoon salt
½ teaspoon vanilla extract
red or pink food coloring (optional)
½ cup light corn syrup
½ cup unsweetened shredded coconut (for topping)

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Instructions

Brownie Layer: Preheat the oven to 350°F (175°C) and prepare the brownie mix according to package instructions. Pour the batter into a greased or parchment-lined 9×13-inch baking pan and bake as directed, usually 22–26 minutes.
Marshmallow-Coconut Topping: Remove from oven and immediately sprinkle the mini marshmallows evenly over the hot brownies. Return to the oven for 2–3 minutes, just until the marshmallows puff. Remove and let cool completely.
Coconut Topping: In a saucepan over medium heat, combine the sugar, water, corn syrup, and salt. Stir until sugar dissolves, then stop stirring and let the mixture boil until it reaches 240°F on a candy thermometer (soft-ball stage). Remove from heat and carefully pour into a mixing bowl. Beat on high speed with an electric mixer for 5–7 minutes until thick, glossy, and white. Add vanilla and food coloring if using, then fold in the shredded sweetened coconut. Spread the coconut mixture evenly over the marshmallow layer. Sprinkle the top with unsweetened coconut and gently press to adhere. Chill for 30–60 minutes before slicing into squares.

Notes

You can tint the marshmallow-coconut topping any color to match holidays or parties.
Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American