Description
Sno Ball Brownies combine rich, fudgy cocoa brownies with a sweet, snowy coating of powdered sugar and coconut flakes, creating an irresistible treat perfect for any occasion. These easy-to-make brownies feature a moist and chocolatey interior topped with a delightful coconut-sugar mixture that adds texture and festive flair.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Topping
- 1/2 cup powdered sugar
- 1 cup sweetened coconut flakes
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan thoroughly to ensure easy removal of the brownies after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, granulated sugar, and salt until well combined to evenly distribute the dry ingredients.
- Combine Wet Ingredients: Melt the unsalted butter and let it cool slightly. Then whisk in the eggs and vanilla extract to create a smooth wet mixture.
- Make the Batter: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the brownies tender.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to add bursts of melted chocolate throughout the brownies.
- Bake: Pour the brownie batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Prepare Topping: While the brownies are cooling in the pan, mix the powdered sugar and sweetened coconut flakes together in a shallow dish to create the snowy coating.
- Cut and Coat: Once the brownies have cooled enough to handle, cut them into 12 equal squares. Roll each brownie square in the powdered sugar and coconut mixture, coating all sides, then serve.
Notes
- Make sure to not overbake the brownies to keep them moist and fudgy.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as desired.
- Let the brownies cool fully before rolling in the coconut mixture to ensure it sticks well.
- For an extra rich flavor, use high-quality cocoa powder and chocolate chips.
- Store brownies in an airtight container at room temperature for up to 3 days for best freshness.
