Fans of Hostess Sno Balls will love these Sno Ball Brownies! Dense chocolatey brownies covered in marshmallow and pink coconut — pretty to look at and so good to eat!
Have you ever been to a Hostess Thrift Store?
They were always one of my favorite places to go. The name is rather unfortunate, as it insinuates used food items. In reality, it’s just lots of junk food that is near it’s expiration date.
Hostess Thrift Shops were always tiny, PACKED, and smelled like the bread aisle of the supermarket times forty-eight. And there was junk food everywhere.
It was a little overwhelming, but in the best way possible.
Also? Everything was super cheap. Fried pies and Zingers and Twinkies and…Sno Balls.
There is just something incredibly happy about a Sno Ball. I think it’s the pink coconut.
Why did anyone decide the coconut needed to be pink, I wonder?
Regardless, I’m fairly certain that the pink dye made it taste better.
I loved going to the Hostess Thrift Store and just looking at all the junk food. Such a happy place, to be surrounded by carbs and sugar. It’s kind of like how I imagine Heaven, but add unicorns and also that popcorn they have at Target.
They make sense, don’t you think?
Sometimes life just needs some chocolate, marshmallow, and pink coconut. And I’m perfectly okay with that.
- 1 stick salted butter, melted
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2/3 cup flour
- 3 (1.55 oz) milk chocolate bars, melted in the microwave (I'm not trying to tell you your business, but I used Hershey bars)
- 7 oz jar marshmallow fluff or creme
- 2/3 cup sweetened, shredded coconut
- 1 drop pink food coloring
- 1 Tablespoon cornstarch
- Preheat oven to 350. Line an 8x8 square pan with foil and spray with nonstick baking spray. Set aside.
- In a large bowl, whisk butter and cocoa powder together until cocoa is dissolved and mixture is thick. Stir in sugar until combined. Stir in eggs, mixing until combined. Add vanilla. Add flour, stirring just until no white streaks remain in batter. Fold in melted candy bars.
- Pour batter in prepared pan and spread evenly. Bake for about 25 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs, but not raw batter. Let cool slightly, about 20 minutes.
- While you wait, combine coconut, cornstarch and pink coloring in a food processor or blender. Pulse several times until coconut is more finely shredded and pink.
- Spoon marshmallow creme/fluff over the top of the warm brownies and let it sit for a few minutes -- the warm brownies will soften the marshmallow, making it easier to spread. Spread marshmallow evenly over the brownies, then sprinkle the coconut over the surface, pressing gently with your hands.
- Refrigerate brownies until cool and firm. Keep uneaten brownies in the refrigerator so the marshmallow does not melt.
These are such a fun twist on the typical brownie — melted chocolate bars give them an extra fudgy consistency, and using milk chocolate keeps them from tasting super dark or bitter.
Enjoy and have a great day!