Sno Ball Coconut Brownies

Coconut brownies topped with pink shredded coconut, stacked on a white plate

Coconut brownies topped with fluffy marshmallow frosting and bubblegum pink coconut, a grown-up Sno Ball. A simple touch test keeps the topping thick.

Author: Donna Elick

Servings:

Prep Time20

Cook Time25

Inactive Time1 30

Total Time2 15

Ingredients

For the Brownies

2 sticks unsalted butter 1 cup
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract or vanilla bean paste
4 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
12 ounces milk chocolate chips about 2 cups

For the Topping

7 ounce jar marshmallow creme 1 jar
16 ounce can vanilla frosting 1 can
7 ounce bag sweetened shredded coconut (about 2 2/3 cups)
6 to 8 drops pink liquid food coloring

Instructions

PREHEAT AND LINE THE PAN: Heat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper, leaving about 2 inches hanging over the two long sides. Those flaps are your handles for lifting the frosted slab out in one piece.
MAKE THE BROWNIE BATTER: Melt 2 sticks unsalted butter in a large microwave-safe bowl in 30 second bursts until completely liquid. Whisk in 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract or vanilla bean paste, and 4 large eggs until the batter looks glossy and smooth. Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 12 ounces milk chocolate chips. Stir just until you see no streaks of flour. Stopping there keeps the brownies fudgy instead of cakey.
BAKE: Spread the batter into the lined pan so it reaches all four corners. Bake 20 to 25 minutes, until the edges look set and a toothpick in the center comes out clean or with a few moist crumbs.
COOL COMPLETELY: Set the pan on a wire rack and let the brownies cool until the bottom of the pan feels cool to the touch, about 1 hour 30 minutes. Frosting spread on warm brownies melts and slides right off, so this wait is what keeps the topping thick and fluffy.
SPREAD THE TOPPING: Microwave the 7 ounce jar marshmallow creme with the lid off for 10 to 15 seconds so it scoops out easily. In a medium bowl, stir the marshmallow creme and 16 ounce can vanilla frosting together until the mixture is one smooth, even color with no white streaks. Spread it over the cooled brownies all the way to the edges.
TINT THE COCONUT: Put 7 ounce bag sweetened shredded coconut in a second medium bowl. Add 3 drops pink food coloring and stir until every shred is coated. Keep adding 1 or 2 drops at a time and stirring until the coconut turns an even bubblegum pink, up to 6 to 8 drops pink liquid food coloring total. Adding the color slowly lets you stop at the shade you want.
TOP, SLICE, AND SERVE: Sprinkle the pink coconut over the topping and pat it down lightly with your palm so it sticks, then sprinkle on the rest. Lift the slab out of the pan using the parchment handles and cut into 15 squares. Wipe the knife clean between cuts for neat edges.

Notes

STORAGE: Store the brownies in an airtight container in the refrigerator for up to 4 days.

BOX MIX OPTION: A family-size brownie mix (about 18 ounces) works in place of the homemade brownie batter. Mix and bake it in the 9x13 pan following the directions on the box, then pick up at Step 4.

Nutrition