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SnoBall Brownies

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Delightful brownies topped with fluffy marshmallow and shredded coconut, inspired by coconut macaroons.

Ingredients

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  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup mini marshmallows
  • 1 cup sweetened shredded coconut
  • Pink food coloring

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Melt the butter and stir in the sugar until well combined.
  3. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
  4. Whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  5. Pour the brownie batter into the prepared baking pan and spread it evenly.
  6. Bake in the preheated oven for about 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Allow the brownies to cool for a few minutes before topping.
  8. Mix together the mini marshmallows, shredded coconut, and a few drops of pink food coloring until evenly colored.
  9. Spread the marshmallow-coconut mixture over the cooled brownies.
  10. Return to the oven for an additional 5-10 minutes, until the topping is slightly puffed.
  11. Let cool completely before cutting into squares.

Notes

Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://recypez.com/sno-ball-brownies-recipe/

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