Easy Pink Snoball Brownies
Pink Snoball Brownies are a playful twist on a classic, blending rich, chewy brownies with creamy marshmallow and a sprinkle of pink coconut. They’re simple to make but always steal the show, adding a nostalgic pop of color to any celebration. With a perfect mix of gooey, fluffy, and crunchy textures, these brownies are irresistibly fun and delicious. Each bite feels like a sweet, retro-inspired celebration that everyone can enjoy!
Ingredients
- 1 box 18-ounce family sized brownie mix
- Eggs for the brownie mix
- Oil for the brownie mix
- Water for the brownie mix
- 7 ounces container of marshmallow fluff
- 16 ounces can vanilla frosting
- 7 ounces bag shredded coconut
- 8 drops pink food coloring
Instructions
- Prepare your brownies according to the box instructions, using a 9x13 baking dish lined with parchment paper for easy removal. Bake for 30 minutes at 180°C (350°F). Once they’re baked, set them aside to cool completely, for about an hour.1 box 18-ounce family sized brownie mix, Eggs, Oil, Water
- While they’re cooling, mix the marshmallow fluff and vanilla frosting in a medium bowl until it’s fully combined and smooth. Spread this layer over the cooled brownies.7 ounces container of marshmallow fluff, 16 ounces can vanilla frosting
- In a separate bowl, add the shredded coconut and a few drops of pink food coloring. Stir until all the coconut is evenly colored, adding more food coloring if needed.7 ounces bag shredded coconut, 8 drops pink food coloring
- Sprinkle the pink coconut over the marshmallow layer, pressing down gently to make sure it sticks. Then, carefully lift the brownies out of the dish using the parchment paper. Slice and enjoy!
Notes
- Perfect Baking Dish: Use parchment paper in the baking dish for easy removal and clean edges on your brownies.
- Even Cooling: Let the brownies cool completely, about an hour, before adding the marshmallow layer. This helps the topping spread evenly without melting into the brownies and keeps it perfectly layered.
- Mixing Marshmallow Topping: Take your time mixing the marshmallow fluff and frosting to ensure a smooth, creamy topping. Stir until there are no lumps, so it spreads easily across the brownies for a consistent texture.
- Coloring Coconut: Add food coloring gradually to reach the perfect pink shade without over-saturating.
- Pressing Coconut: Lightly press the colored coconut into the marshmallow topping once it’s sprinkled on. This helps it stick better, so the coconut stays in place when you cut and serve the brownies.
- Slicing Tips: For clean, professional-looking slices, use a sharp knife, and wipe it with a damp cloth between each cut. This trick helps avoid dragging the topping and coconut through each slice.
Nutrition
Calories: 364kcalCarbohydrates: 60gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 158mgPotassium: 57mgFiber: 1gSugar: 45gVitamin C: 0.4mgCalcium: 3mgIron: 1mg
Tried this recipe?Let us know how it was!