Sno Ball Brownies are a brownie version of the popular Hostess snack cake. A rich, fudge brownie is covered in marshmallow fluff and pink coconut. These brownies are a festive treat for Easter.
I grew up eating all kinds of Hostess and Little Debbie Snack Cakes. I don’t even know if Sno Balls are still available, but they rank right up there among the most memorable snack foods. Chocolate cake is stuffed with white icing and coated in a marshmallow subtsance with lots of pink coconut.
Nevermind if you can’t find Sno Ball snack cakes at the store. These brownies are even better.
You can’t beat a rich homemade brownie smothered in a gooey frosting with lots of coconut.
How To Make Sno Ball Brownies:
- Melt the butter and unsweetened chocolate in a small saucepan over low heat.
- Remove from heat and stir in the sugar.
- Stir in the eggs and vanilla.
- Stir in the flour and salt. Notice there’s only 1/4 cup of flour. These brownies are wonderfully rich and chocolatey!
- Transfer the batter to an 8-inch pan lined with aluminum foil.
- Bake for 40 minutes.
- Spread the marshmallow fluff on the brownies while they are still warm.
- Process the coconut, cornstrach, and pink food coloring in a food processor until the coconut is evenly pink.
- Sprinkle the coconut over the brownies and press it into the marshmallow fluff.
These Sno Ball Brownies are best stored in the refrigerator as the marshmallow fluff tend to get too messy at room temperature.
More Brownie Recipes
- Celebration Brownies
- Cadbury Egg Brownies
- Easy Macaroon Brownies
- Bailey’s Irish Cream Brownies
- Oreo Stuffed Brownies
Sno Ball Brownies
- 1/2 cup (1 stick) butter
- 2 ounces unsweetened chocolate, chopped
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Preheat oven to 325 degrees. Line an 8x8-inch pan with aluminum foil and lightly spray with cooking spray.
- Place butter and chopped chocolate in a medium saucepan over medium-low heat and stir until melted. Remove from heat.
- Whisk in sugar.
- Whisk in eggs and vanilla.
- Stir in flour and salt. Spread batter in prepared pan. Bake for about 40 minutes.
- While still warm, spread marshmallow creme on top.
- Place coconut, cornstarch, and food coloring in a food processor and pulse until the coconut is chopped up some and the pink color is evenly distributed.
- Sprinkle pink coconut on top of brownies, pressing it into the marshmallow creme.
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