Go Back
–+ servings
A plate of three coconut and chocolate lamingtons with pink icing sits on a tablecloth, resembling snowball brownies, next to a mug and wooden spoon. Another plate with similar lamingtons is partially visible in the background.

Snowball Brownies

These Snowball Brownies are a twist to the ​​classic snowball snack cakes. In this instance, you're baking a delicious chocolatey layer of brownies. You're doing this from a store-bought boxed brownies mix, which makes this recipe much easier than baking from scratch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Course Dessert
Cuisine American
Servings 15
Calories 426 kcal

Equipment

Ingredients
  

  • 18 ounces box of brownie mix Doublecheck instructions on the box mix you're using to make sure it matches the recipe here.
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 7 ounces marshmallow fluff
  • 16 ounces canned frosting
  • 7 ounces shredded coconut
  • pink food coloring

Instructions
 

  • Line a 9X13 baking dish with parchment paper.
  • Follow the instructions on the back of the brownie box to make the brownie mix.
  • Pour the brownie batter in and then bake according to box instructions.
  • Let the brownies cool completely, about an hour.
  • In a medium sized bowl add the marshmallow fluff and vanilla frosting and stir until completely mixed together.
  • Spread over top of the completely cooled brownies.
  • In another medium sized bowl add the coconut and add 2-3 drops of food coloring first. Stir with a spoon until the dye has coated all the coconut. If needed, you can add a few more drops of food coloring to the coconut to get your desired color.
  • Sprinkle dyed coconut all over top of the icing on the brownies and lightly pat so it sticks to the icing. Sprinkle more on top if you'd like an additional layer.
  • Slice and serve!

Notes

Doublecheck instructions on the box mix you're using to make sure it matches the recipe here. If not, follow the box, not this recipe card.
You can microwave the marshmallow fluff for 10-15 seconds so it’s easier to scoop out of the container.
I dyed the coconut flakes pink to resemble that nostalgic Hostess snoball snack cake. But the truth is you can use many different colors of food dye to fit a holiday. Making these for Easter? Perfect pink. Want to make these for a holiday cookie exchange — even though they're brownies? Go with a red and green dye for Christmas colors or add blue for Chanukah. Want this dessert for Thanksgiving? Go with orange, yellow and red. Finally, for a patriotic dessert, like my red, white and blue trifle, you can dye the coconut red, white and blue.
FYI, most brownie mixes are kosher. So is marshmallow fluff. And not all canned cake frosting is kosher but some are. So check the label for the U in a circle, which denotes being kosher.
Normally, I would spray my baking dish with Pam or another non-stick spray. However, with this recipe, you'll want to use parchment paper or tin foil. That way it is easier to lift the brownies out of the pan after you're done decorating them.

Nutrition

Calories: 426kcalCarbohydrates: 65gProtein: 2gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 190mgPotassium: 55mgFiber: 1gSugar: 50gVitamin C: 0.1mgCalcium: 3mgIron: 1mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Tried this recipe?Let us know how it was!