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Fudgy SnoBall Brownie Squares

A rich and nostalgic confection, these Fudgy SnoBall Brownie Squares feature dense chocolate brownies layered with a sticky-sweet coconut filling and pillowy marshmallows, all cloaked in a glossy chocolate finish. A delightful tribute to the classic SnoBall treat, reimagined in bar form.
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Course: Dessert
Cuisine: American
Keyword: Fudgy SnoBall Brownie Squares
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill time: 1 hour
Total Time: 1 hour 45 minutes

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 9x13-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.