Fudgy SnoBall Brownie Squares
These Fudgy SnoBall Brownie Squares combine rich chocolate, fluffy marshmallow, and pink coconut for a nostalgic party-ready dessert everyone will crave.
If you grew up loving those iconic pink SnoBall snack cakes, these brownies will feel like a throwback straight from your childhood. You get that same combination of chocolate, coconut, and marshmallow—only in thick, fudgy bar form.
A soft brownie base, sticky coconut filling, gooey toasted marshmallows, and a silky chocolate topping all stack together into one decadent square. They’re ideal for potlucks, bake sales, birthdays, or any time you want a dessert that looks playful and tastes seriously indulgent.
You can make them ahead, chill until set, then slice into neat squares just before serving. They travel well, feed a crowd, and always disappear faster than you expect.
Fudgy SnoBall Brownie Squares Ingredients
This recipe is built in layers, but the ingredient list is still very manageable. Most of what you need is already in a well-stocked baking pantry, so it’s a great last-minute dessert when you want something impressive without a complicated process.
- Unsalted butter – Forms the base of the brownie batter and helps create a rich, fudgy texture rather than a cakey one.
- Granulated sugar – Sweetens the brownies and helps keep the crumb moist and tender.
- Large eggs – Bind the batter, add richness, and give the brownies structure so they slice cleanly.
- Vanilla extract – Adds warmth and depth to both the brownie base and the coconut layer.
- All-purpose flour – Provides structure for the brownies while keeping the texture soft and chewy.
- Unsweetened cocoa powder – Gives the brownies their deep chocolate flavor and classic dark color.
- Salt and baking powder – Salt balances sweetness; baking powder gives just enough lift without making the brownies airy.
- Sweetened shredded coconut – Stirred with condensed milk to make a sticky, candy-like coconut layer that echoes classic SnoBall flavor.
- Sweetened condensed milk – Binds the coconut into a thick, spreadable filling that stays soft but sliceable.
- Semi-sweet chocolate chips – Melted into a smooth topping that finishes the bars with a glossy chocolate layer.
- Unsalted butter (for topping) – Helps the chocolate topping melt smoothly and slice without cracking.
- Mini marshmallows – Toast under the broiler for a gooey, puffy layer between the coconut and chocolate.
If you’d like the classic pink SnoBall look, you can always tint a bit of extra shredded coconut with a drop or two of red food coloring and sprinkle it over the chocolate before it sets.
Step-by-Step Fudgy SnoBall Brownie Squares
STEP 1: Prepare the pan and oven.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment paper, letting some overhang on the sides for easy lifting later. This makes it much simpler to remove and slice the brownies once they’re chilled.
STEP 2: Mix the brownie batter.
In a large bowl, whisk the melted butter and granulated sugar until well combined and glossy. Beat in the eggs one at a time, mixing just until incorporated, then stir in the vanilla. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder, then gently fold the dry mixture into the wet ingredients until no dry streaks remain.
STEP 3: Bake the brownies.
Spread the thick brownie batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 28–32 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no wet batter. Let the brownie base cool completely in the pan before adding any toppings.
STEP 4: Make and spread the coconut layer.
In a medium bowl, stir together the sweetened shredded coconut, sweetened condensed milk, and vanilla until everything is evenly coated and thick. The mixture should be sticky but spreadable. Gently spoon it over the cooled brownies, then use an offset spatula or the back of a spoon to spread it into an even layer all the way to the edges.
STEP 5: Toast the marshmallows.
Scatter the mini marshmallows evenly over the coconut layer. Place the pan under the broiler for 1–2 minutes, just until the marshmallows puff up and turn lightly golden. Stay right by the oven and watch closely—marshmallows can go from perfect to burnt in seconds. Let the pan cool slightly after broiling.
STEP 6: Prepare the chocolate topping.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in 20-second bursts, stirring after each interval, until the mixture is completely melted and smooth. You can also melt it gently over a double boiler if you prefer more control.
STEP 7: Finish, chill, and slice.
Pour the warm chocolate topping over the marshmallow layer and carefully spread it into an even, glossy blanket. If you’d like, sprinkle on a little tinted pink coconut for that classic SnoBall look. Refrigerate the pan for at least 1 hour, or until the topping is fully set, then lift the slab out using the parchment and cut into neat squares, wiping the knife between cuts.
Pro Tips for Fudgy SnoBall Brownie Squares
- Let each layer cool when needed. If the brownie base is even slightly warm, the coconut layer can slide and the marshmallows may melt too much, so give it time to cool completely first.
- Don’t overbake the brownies. Pull them from the oven when a toothpick has moist crumbs. Overbaking will make the base dry and crumbly instead of dense and fudgy.
- Chill well before cutting. An hour in the fridge (or longer) helps the layers firm up so you can slice clean squares without the chocolate topping shattering or the marshmallows dragging.
Can I use a boxed brownie mix instead?
Yes, you can swap in your favorite boxed brownie mix for the base. Bake it in a 9×13-inch pan as directed, let it cool completely, then continue with the coconut, marshmallow, and chocolate layers as written.
How do I make the coconut layer pink?
To mimic classic SnoBalls, stir a drop or two of red or pink gel food coloring into the coconut mixture, or tint a small bowl of extra coconut and sprinkle it over the chocolate topping before it sets.
Can I make SnoBall Brownies ahead of time?
Absolutely. These bars are perfect make-ahead desserts. Assemble them fully, chill to set, then cover tightly. They’re at their best within 2–3 days but still delicious a little longer.
How do I get clean, bakery-style squares?
Use a long, sharp knife and wipe it clean with a warm, damp cloth between each cut. Chilling the brownies well before slicing also keeps the layers from smearing and gives you those crisp, defined edges.
Serving Ideas for Fudgy SnoBall Brownie Squares
These bars are rich and indulgent, so simple pairings work best. A scoop of vanilla ice cream beside a warm square is a classic combination, giving that hot-and-cold contrast that feels extra special.
For a party dessert table, plate the brownies in mini cupcake liners and arrange them on a tiered stand. Their layered look, especially with a sprinkle of pink coconut, makes them eye-catching without any extra decorating.
If you’re serving them after a casual family dinner, pair them with glasses of cold milk, hot coffee, or a creamy hot chocolate. The bittersweet chocolate and sweet marshmallow layers are especially nice with something warm and not overly sweet to sip.
Keeping Leftovers Fresh
Once the brownies are fully chilled and sliced, transfer any leftovers to an airtight container. You can stack layers with parchment or wax paper in between to prevent sticking. Store them in the refrigerator for up to 4–5 days.
For longer storage, freeze the squares on a baking sheet until firm, then move them to a freezer-safe container or bag. They’ll keep their flavor and texture for about 2 months. Thaw overnight in the fridge or at room temperature for 30–45 minutes before serving.
If you prefer that just-baked texture, let chilled brownies sit at room temperature for 15–20 minutes, or briefly warm an individual square in the microwave for a few seconds. The marshmallow will soften slightly, and the chocolate topping will turn silky again without fully melting.
Fudgy SnoBall Brownie Squares
Ingredients
For the Brownie Base:
- 2 sticks approximately 226 g of unsalted butter, liquefied
- 4 large eggs brought to room temperature
- 1 cup 125 g of plain flour
- ½ teaspoon of leavening agent baking powder
- 2 cups 400 g of fine white granulated sugar
- 1 teaspoon of pure vanilla essence
- ½ teaspoon of fine salt
- 1 cup 80 g of natural cocoa powder, unsweetened
For the Coconut Center:
- 1 teaspoon of vanilla essence
- 2 cups 160 g of sweetened coconut shreds
- 1 can 14 oz / 396 g of sweetened condensed milk
For the Marshmallow-Chocolate Top:
- 1½ cups 120 g of miniature marshmallows
- 1½ cups 255 g of semi-sweet chocolate morsels
- 2 tablespoons of unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch rectangular baking dish by greasing it and lining it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the warm melted butter and granulated sugar until well blended.
- Add the eggs individually, mixing thoroughly after each addition, then stir in the vanilla extract.
- In a separate bowl, sift together the cocoa powder, all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the wet ingredients until just incorporated—avoid overmixing.
- Transfer the brownie batter into the prepared pan, spreading it into an even layer. Bake in the center of the oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the brownies to cool completely in the pan.
- To prepare the coconut filling, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract in a medium bowl. Stir until fully blended and thick.
- Evenly distribute this coconut mixture across the cooled brownie layer, pressing it gently into place.
- Sprinkle the mini marshmallows uniformly across the surface of the coconut layer. Place the pan under the oven broiler for 1 to 2 minutes, just until the marshmallows puff up and gain a light golden hue. Keep a close eye to prevent scorching.
- Allow the marshmallow layer to cool slightly before proceeding.
- In a microwave-safe bowl, melt the semi-sweet chocolate chips together with the butter in short 20-second bursts, stirring between each interval until smooth and glossy.
- Pour the melted chocolate mixture over the marshmallow layer, using a spatula to spread it evenly to the edges.
- Place the entire pan in the refrigerator for no less than one hour, or until the chocolate topping is fully set.
- Once chilled, slice into neat squares using a sharp knife, cleaning the blade between cuts for a polished presentation.