Description
Ready for a nostalgic twist that’s rich, chewy, and irresistibly pink? These SnoBall Brownies combine a fudgy chocolate brownie base with a fluffy marshmallow-coconut topping and a signature pink coconut finish. Whether you’re after a quick dessert idea, party treat, or just something new to brighten your baking list, this easy recipe delivers both fun and flavor. Perfect for anyone who loves creative snack ideas, childhood-inspired desserts, or impressive yet simple food ideas.
Ingredients
1 cup unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 cups mini marshmallows
1 1/2 cups marshmallow creme
1/2 cup sweetened condensed milk
1 1/2 cups shredded sweetened coconut
Few drops pink food coloring
Instructions
1. Preheat your oven to 350°F (175°C). Line a 9×9-inch metal baking pan with parchment paper.
2. In a medium saucepan, melt the butter over low heat. Stir in both granulated and brown sugars until combined and glossy. Remove from heat.
3. Whisk in the eggs and vanilla extract until smooth and well combined.
4. In a separate bowl, sift together flour, cocoa powder, and salt. Fold the dry mix into the wet ingredients using a rubber spatula until just blended.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs. Cool completely on a wire rack.
7. In a microwave-safe bowl, melt the mini marshmallows in 20-second intervals until smooth.
8. In a large mixing bowl, beat together marshmallow creme, sweetened condensed milk, and the melted marshmallows until light and fluffy.
9. Fold in 1 cup of the shredded coconut. Spread this marshmallow layer evenly over the cooled brownie base.
10. In a zip-top bag, shake 1/2 cup of coconut with a few drops of pink food coloring until evenly coated.
11. Sprinkle or gently press the tinted coconut over the marshmallow topping.
12. Chill in the refrigerator for at least 1 hour before slicing into squares. Serve chilled or at room temp.
Notes
For perfect slices, wipe your knife between cuts and chill brownies well before slicing.
Don’t skip the parchment — it makes lifting out the brownies hassle-free and helps keep layers intact.
Use gel food coloring for a vibrant pink that doesn’t water down the coconut topping.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 298
- Sugar: 24
- Sodium: 105
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 3
- Cholesterol: 55