My love for coconut knows no end. So when I saw an idea on Pinterest for Sno Ball Brownies, it claimed a prominent position in my brain. It was that awkward kid that always sits in the front row of the bus and stares at the bus driver. Always in your peripheral.
But I hadn't quite worked out how I wanted to go about making my own version yet. So I just kept thinking on it here and there.
OK, let me back up. For those of you who aren't familiar with them, Sno Balls were (are?) these Hostess snack cakes made from chocolate cake, stuffed with white icing, dipped in this marshmallow stuff and coated in hot pink coconut.
Why hot pink? I have no idea.
Well, ever since I made that marshmallow cream frosting last weekend, it’s been jumping around in my head trying to get my attention and I finally figured out why. It’s what I needed for the Sno Ball brownies! It’s the marshmallow layer and the icing filling all rolled up into one.
I didn't make a homemade marshmallow cream frosting this time, I just used a can of prepared frosting and mixed it with the marshmallow cream and it was totally perfect.
I love how when you cut these, the squares mound and sort of take the rounded shape of the Sno Ball snack cakes.
Ahhh. Junk food at its finest.
These would be totes adorbs (Yeah, I just said that. I have a 10-year old daughter so I speak that language now) with green coconut and little Easter M&Ms or jelly beans for eggs. Like Easter eggs in grass!
Easter Egg Brownies! Doing it!
Sno Ball Brownies
1 family-size (13x9) batch of brownies
1 16-oz. can vanilla cake frosting
1 7-oz. jar marshmallow cream (or “fluff”)
3 cups sweetened flaked coconut
4-8 drops pink food coloring
Bake brownies in a 13x9 pan and cool completely.
Combine frosting and marshmallow cream in a bowl, mix well then spread over brownies.
Add coconut to a bowl and squeeze in 2 drops of food coloring. Use a fork to “tumble” the coconut around in the bowl until the color is evenly distributed. Add more food coloring, 2 drops at a time, until coconut it bright pink.
Sprinkle coconut over frosting then cut and serve. Store brownies at room temperature or refrigerator (per preference) in an airtight container.
Though I put a different spin on them, I can’t for one minute take credit for coming up with this idea! My recipe was inspired by this one at Confessions of a Cookbook Queen.
- Use a family-size brownie mix (for 13x9 pan) or my recipe for Fudgy Cocoa Brownies (without the chocolate chips – that would be too sweet even for me!).
- I lined my pan with aluminum foil so I could lift the brownies out to frost and cut but I really just did that for the sake of taking pictures. Feel free to just leave them in the pan.
- You can use less coconut if you prefer.
- Different manufacturers make different concentrations of food color. Start with two drops and work your way up.
- I used McCormick’s Neon Food Color and Egg Dye (pink).
- I don’t know if red dye would work.
- I like these at room temperature and Husband likes them better in the fridge. It’s totally a matter of preference.