Sno Ball Brownies {aka Chocolate Brownies Topped with Marshmallow and Toasted Coconut}

Sno Ball Brownies {aka Chocolate Brownies Topped with Marshmallow and Toasted Coconut} feature a fudgy brownie base, fluffy marshmallow layer, and toasted coconut topping.

Anyone else remember eating those little cream-filled chocolate cakes covered in marshmallow and pink coconut as a kid? Those were the sort of things that my sister and I considered a complete treat when we’d go to our friends’ houses and have them…because my mom never kept them around (and now I’m glad she didn’t, lol!).

Recently I thought about those little goodies for the first time in forever, and I got to thinking how easy it would be to make a homemade version (which of course isn’t healthy, but at least eliminates the unpronounceable ingredients and the scary pink dye). I decided to go with a brownie base (instead of chocolate cake), so I didn’t bother with a cream filling. The super thick marshmallow was more than enough though!

For the brownies, I slightly adapted Alice Medrich’s recipe for Best Cocoa Brownies from Bittersweet (Artisan; 2003), as seen on Food52. Because really, her brownies are hands-down the best. For the marshmallow topping, I played around a little and came up with a pretty great version that doesn’t use corn syrup. But in my opinion, the toasted coconut on top makes these!

What was your favorite junk food growing up?

Sno Ball Brownies {aka Chocolate Brownies Topped with Marshmallow and Toasted Coconut}

Sno Ball Brownies {aka Chocolate Brownies Topped with Marshmallow and Toasted Coconut} feature a fudgy brownie base, fluffy marshmallow layer, and toasted coconut topping.

Ingredients

Brownies:

5 tablespoons (70 g) unsalted butter
½ cup (100 g) sugar
7 tablespoons (35 g) unsweetened natural cocoa powder (not Dutch-processed)
⅛ teaspoon fine salt
½ teaspoon pure vanilla extract
¼ teaspoon instant espresso powder
1 large egg + 1 large egg yolk
¼ cup (32 g) all-purpose flour

Marshmallow Topping:

1½ tablespoons powdered unflavored gelatin (I use 2 envelopes of Knox)
1 cup (240 ml) filtered water, divided
½ cup (100 g) sugar
⅛ teaspoon salt
1 teaspoon pure vanilla extract

Other:

¼ cup unsweetened coconut, toasted (see Note)

Instructions

For the brownies, preheat the oven to 325F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so that it hangs over all 4 sides.
Add the butter, sugar, cocoa powder, and salt to a medium saucepan over medium-low heat. Cook until the butter is melted, stirring frequently. Cool 5 minutes.
Whisk in the vanilla extract and espresso powder, and then whisk in the egg and extra egg yolk. Stir in the flour.
Pour the batter into the prepared dish and bake until set along the outside, but a wooden pick inserted into the center comes out moist with a bit of batter, about 20 to 25 minutes, being careful not to overbake.
Cool completely, and once cool make the marshmallow topping.
For the marshmallow topping, add the gelatin and ½ cup water to the bowl of a stand mixer. Mix with a fork to combine and then let it sit while you make the sugar syrup.
Combine the sugar, remaining ½ cup water, and salt in a small saucepan over medium heat (don’t stir, but you can swirl the pan to help the sugar dissolve). Let the mixture boil until it reaches 240F (about 8 minutes).
Carefully pour the sugar syrup into the mixer bowl with the gelatin. Turn the mixer on low at first; add the vanilla extract and vanilla bean paste. Gradually turn the speed up to high and beat until the mixture is thick and fluffy (about 10 minutes on high using a stand mixer).
Immediately spread the marshmallow out onto the brownies and sprinkle the toasted coconut on top.
Let the marshmallow topping set for at least 4 hours before cutting and serving the brownies.

Notes

Brownie recipe adapted from Alice Medrich’s recipe for Best Cocoa Brownies from Bittersweet (Artisan; 2003), as seen on Food52.

Toasted Coconut: You can toast coconut on the stovetop, or in the oven at 325F for 8 to 10 minutes, stirring once halfway through.